Gingerbread Ice Cream (no churn!)

This Gingerbread Ice Cream (no churn!) is the perfect cold treat especially during the holiday season.

Made with fall spices and crushed gingerbread cookies, this ice cream is creamy and flavorful with a cookie crunch in every bite.

What is No Churn Ice Cream?

No Churn ice cream is ice cream not made (or churned) using an ice cream maker.

I like how easy it is to make ice cream when you do not own an ice cream maker.

Have you tried my Gingerbread Fudge

That easy fudge recipe us a simple and delicious holiday season treat recipe made in about 20 minutes. Both this recipe for ice cream and that recipe for fudge are great tasting and easy to make treats that feature gingerbread.

Enhance the flavor of you ice creamy by using gingerbread flavored extract. You can find gingerbread extract here.

Why we love no churn gingerbread ice cream.

This gingerbread ice cream is a delightful frozen treat. You will like that this ice cream captures the warm, spicy flavors of classic gingerbread cookies.

Here is what else we like about this recipe.

• The rich and velvety texture swirled with hints of ginger, cinnamon, and cloves makes this recipe a comforting and festive delight
• It takes about 15 minutes to prepare this recipe.
• The ingredients used in this recipe are basic and easy to find.
• There are no added eggs in this ice cream..
• This holiday season inspired dessert is nostalgic and comforting.
• You can serve this ice cream as is in a bowl, cone, or even between two gingerbread cookies for an ice cream sandwich.

Ingredients needed to make gingerbread ice cream.

• Heavy Whipping Cream. This will be used to make the base of the ice cream.
• Sweetened Condensed Milk. Added for flavor and texture.
• Extract. Vanilla, gingerbread extract, or maple extract work well in this recipe.
• Spices: ground ginger, ground cinnamon, ground nutmeg, and gingerbread cookies (crushed, plus additional for garnish).

👉Be sure to follow us on Facebook, Pinterest, and Instagram.
Subscribe to our Weekly Newsletter.

Tips for making the best Gingerbread Ice Cream.

Because this is a 'no churn' recipe, you will need to whip the heavy whipping cream into stiff peaks. This is a crucial step for the texture of the ice cream. If the ice cream is not whipped enough it will be crumbly, rather than creamy, when you scoop it out for serving.

More helpful tips for you.

1. Also, when whipping the heavy cream, the peaks are stiff when they are able to wholly hold their shape. Note that over beating the whipping cream can result in a thick butter-like consistency.
2. Refrigerating the mixing bowl and beaters before whipping the cream is also recommended. This will help with the structure of the stiff peaks.
3. Using a stand mixer to whip the cream will make your efforts much easier in this recipe.
4. Use a loaf pan to freeze your ice cream in. An ice cream loaf pan will often come with its own lid too.
5. For even more of an authentic gingerbread flavor, you can add a tablespoon or so of molasses to your ice cream mixture.
6. When you store the ice cream, be sure to cover it with plastic wrap. This will help prevent ice crystals from forming on your ice cream.

How to make Gingerbread Ice Cream that is no churn!

Prep Time: 15 minutes.
Freeze Time : 6 hours minimum .
Servings: 8 hours.

1. Whip. In a mixing bowl that has been chilled, use a whisk attachment or similar item to beat the heavy whipping cream on medium speed until stiff peaks form (about four to five minutes). The stiff peaks should be able to stand on their own.
2. Combine. Add the sweetened condensed milk, extract, ground ginger, cinnamon, nutmeg, and cloves to the mixing bowl and mix until incorporated.
3. Cookies. Use a rubber spatula or similar item to gently fold in the crushed cookies.
4. Transfer. Transfer the ice cream ingredients from the mixing bowl to your loaf pan, spreading it out evenly. Then top the ice cream with additional crushed cookies.
5. Freeze. Cover your loaf pan with plastic wrap or a lid and then place it into your freezer.
6. Set. It should take about six to eight hours for the ice cream to fully set.

Expert Tip👉 Place your loaf pan into your freezer to get cold while you work. This will make it perfect when you add the ingredients.

How to store Gingerbread Ice Cream

This gingerbread ice cream should be stored in an airtight container and in your freezer. When properly stored, gingerbread ice cream should keep for a couple of months.

You may also be interested in these sweet treats too.

• Creamy Turtle Ice Cream Recipe- (no churn)
• No Churn Peppermint Ice Cream
• Gingerbread Cookie Bars with Cream Cheese Frosting
• Gingerbread Hot Cocoa Bombs
• Copycat Starbucks Gingerbread Latte
• Soft and Chewy Gingerbread Cookies

Print the recipe for Gingerbread Ice Cream (no churn!)

Gingerbread Ice Cream (no churn!), a simple and delicious gingerbread inspired dessert or snack recipe made with simple ingredients.

Please see recipe post for further details on this recipe.