Homemade Gingerbread Ice Cream Recipe

A Cozy Idea

I was cleaning my spice cabinet last week. A little jar of gingerbread spice fell out. It smelled like Christmas morning. I thought, why save this for cookies? Let’s put it in ice cream. Doesn’t that sound fun?

This matters because food should make you happy. Mixing cozy spices with cold cream is a little surprise. It turns a summer treat into a hug for any season. What is your favorite spice to smell?

The Simple Stir

You don’t need to cook anything. Just find a big bowl. Pour in one cup of heavy cream and one cup of whole milk. Add the sugar, spice, and molasses. Now whisk it all together.

Keep whisking until the sugar disappears. The mix will turn a lovely caramel color. I still laugh at how my spoon gets sticky. But that’s how you know the molasses is in there. Fun fact: Molasses is what’s left after sugar is made from cane juice. It gives our ice cream its deep, warm taste.

The Magic Machine

Now, pour your mix into the ice cream maker. Turn it on. The machine does the hard work. It churns and freezes the cream for you. Mine takes about forty minutes.

I love to watch it thicken. It goes from soup to soft-serve right before your eyes. This matters. Seeing food change teaches you patience. Have you ever made ice cream at home before?

The Final Wait

Once churned, it’s still soft. Scoop it into a container with a lid. Then it needs a long nap in the freezer. Let it sleep for three or four hours. This is the hardest part, waiting.

But trust me, it’s worth it. The freeze makes it firm and scoopable. That first perfect scoop feels like a win. What’s the hardest food for you to wait for?

Your First Scoop

Take the ice cream out. Let it sit on the counter for five minutes. This softens it just right. Then, dig in. The taste is like a gingerbread cookie, but cold and creamy.

It’s rich, so a little goes a long way. Share it with someone you love. Food tastes better shared. I like mine in a small bowl with a sprinkle of extra spice on top. How will you serve yours?

Ingredients:

Ingredient	Amount	Notes
heavy cream	1 cup
whole milk	1 cup
sugar	2/3 cup
gingerbread spice mix	3 teaspoons
regular molasses	2 tablespoons

Let’s Make Gingerbread Ice Cream Together

Hello, my dear. Come sit at the counter. I want to tell you about gingerbread ice cream. It tastes like a cozy winter day. I first made it for my grandson, Leo. He said it was like eating a cookie cloud. I still laugh at that. Doesn’t that smell amazing? Let’s make some magic.

Step 1: Grab your biggest bowl. Pour in the cream and milk. Add the sugar and gingerbread spice. Now, drizzle in the dark, sweet molasses. It looks like liquid velvet. Whisk it all until the sugar disappears. (A hard-learned tip: warm your molasses jar in hot water first. It pours so much easier!).

Step 2: Time for the machine! Pour your spicy cream mix inside. Now, just turn it on. The machine does the hard work. It churns and churns for about 40 minutes. It will get thick and creamy. I love watching it transform. It reminds me of soft-serve at a summer fair.

Step 3: Scoop your soft ice cream into a loaf pan. Smooth the top with a spoon. Cover it tightly with a lid or plastic wrap. The waiting is the hardest part. Let it freeze solid for a few hours. What’s your favorite part of making ice cream? Share below!

Cook Time: 40 minutes churning + 4 hours freezing
Total Time: 4 hours 40 minutes
Yield: 8 servings
Category: Dessert, Ice Cream

Three Fun Twists to Try

Once you master the basic recipe, you can play. I love adding little surprises. It makes the recipe feel new again. Here are three of my favorite ideas. They are all so simple and fun.

Cookie Crunch: Stir in crushed ginger snap cookies right after churning. It adds a wonderful little crunch.

Caramel Swirl: Layer the ice cream with ribbons of salted caramel sauce. It’s sweet and salty together.

Orange Zest: Add a teaspoon of fresh orange zest to the mix. It makes the spices taste even brighter.

Which one would you try first? Comment below!

Serving Your Sweet Creation

This ice cream is wonderful all on its own. But I love to dress it up a little. For a real treat, serve a scoop on a warm brownie. You can also top it with a dollop of whipped cream. A sprinkle of extra spice on top looks so pretty.

What should we drink with it? A cold glass of milk is always perfect. For the grown-ups, a small cup of strong coffee is lovely. The bitter coffee and sweet ice cream are best friends. Which would you choose tonight?

Keeping Your Gingerbread Ice Cream Just Right

Let’s talk about storing your special ice cream. First, use a container with a tight lid. This keeps icy crystals from forming on top. Your ice cream will stay creamy for about two weeks.

You can make a double batch easily. Just mix twice the ingredients in a bigger bowl. This is perfect for having treats ready for guests. It saves you time later.

I once left my ice cream out too long. It became a soupy mess! Now I scoop it fast and put it right back. Storing food well means less waste and more joy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Ice Cream Hiccups

Is your ice cream too soft? Freeze it for a few more hours. The container must be very cold before you add the mix. This helps it set up nicely.

Are the spices too strong? Use just two teaspoons next time. I remember when my first batch was too spicy! Your family’s taste is what matters most. Getting the flavor right builds your cooking confidence.

Is the sugar not dissolving? Whisk everything for a full two minutes. Feel the bottom of the bowl for grains. A smooth mix means a smoother, tastier ice cream. Which of these problems have you run into before?

Your Gingerbread Ice Cream Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is! Just check your spice mix label to be sure.

Q: Can I make it ahead? A: Absolutely. Make it up to two weeks before you need it.

Q: What if I don’t have molasses? A: Use dark maple syrup. The flavor will be a little different but still good.

Q: Can I double the recipe? A: You can, if your ice cream maker bowl is big enough.

Q: Any fun extra tip? A: Try crumbling a real gingerbread cookie on top! *Fun fact: Gingerbread spices were once used to preserve food.* Which tip will you try first?

Wrapping Up From My Kitchen to Yours

I hope you love making this winter treat. It always makes my kitchen smell like holidays. I would love to see your creations.

Share a picture of your bowl of ice cream. Tell me what your family thought of it. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.