Gingerbread Cookie
Ice Cream Recipe
Gingerbread cookie ice cream is simple to make with this recipe. You don’t need a lot of unusual ingredients – but you will need plenty of Christmas spirit!
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Gingerbread Cookie Ice Cream Recipe
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings
Ingredients:
1 cup milk
1/2 cup sugar
2 cups whipping cream
1 1/2 tsp vanilla extract
3/4 cup crushed gingerbread cookies (or gingersnaps)*
*Place gingerbread cookies in a Ziploc bag. Seal bag and crush cookies with the heel of your hand.
Directions:
If you don’t have an ice cream maker, click here.
Whisk milk and sugar together to completely dissolve the sugar.
Stir in heavy whipping cream and vanilla.
Pour into your ice cream maker.
Churn in ice cream maker about 20-25 minutes or according to manufacturer’s instructions.
Add crushed gingerbread cookies to the churning mixture.
Churn for 5 more minutes.
Dig in!
Gingerbread Cookie Ice Cream Recipe
Prep Time: 25 minutes
Chill Time: 2 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings
Ingredients:
2 eggs
1 cup milk
1/2 cup granulated sugar
2 cups whipping cream
1 1/2 tsp vanilla extract
3/4 cup crushed gingerbread cookies (or ginger snaps)
Directions:
Place eggs and sugar in a small bowl and beat until light and fluffy. Set aside
In a saucepan, heat milk until it just starts to bubble.
Pour hot milk over beaten egg mixture. Stir well.
Pour this mixture back into saucepan and heat, stirring constantly until mixture becomes thick and sticks to the back of a spoon.
Chill for at least 2 hours.
After mixture is chilled, stir in heavy whipping cream and vanilla.
Pour into your ice cream machine.
Mix for 20-25 minutes (or according to manufacturer’s instructions).
Add crushed cookies to churning mixture.
Churn an additional 5 minutes.
Enjoy with Gingerbread cookies!
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By Jenn Fraiser
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