Gingerbread Ice Cream
This easy no churn gingerbread ice cream is rich, creamy, and filled with warm holiday spices! A simple homemade dessert that’s fun to make with kids.
This easy gingerbread ice cream is a creamy, no churn holiday treat filled with warm molasses, ginger, cinnamon, and cloves! With just a few simple ingredients, and no ice cream maker needed, its a fun recipe to make with kids during the holiday season.
Who says ice cream is only for hte summer? This homemade gingerbread ice cream bings all the cozy flavors of your favorite holiday cookies into a cool and creamy dessert. Its perfect for serving alongside holiday pies, scooping into ice cream sandwiches, or enjoying straight from the bowl.
Making ice cream together is a great opportunity to explore the spices that give gingerbread its signature flavor. Let your kids smell the spices before mixing them in, and see if they can recognize those flavors in the finished ice cream.
Why you’ll love this recipe:
- No ice cream maker needed – Just whip, mix, and freeze! This simple recipe doesn’t require any special equipment.
- Perfect for holiday celebrations – All the warm cozy flavors of gingerbread in a fun frozen treat.
- Easy for kids to help make – Measuring spices, stirring ingredients, and folding the mixture together rare great ways to practice kitchen skills.
- Fun to customize – Add crushed gingersnaps for a little crunch or serve with your favorite holiday desserts.
Love gingerbread flavors? Try these goodies, too! This American gingerbread recipe is from the 1700’s and just so good. This upside down gingerbread pear cake is also a really fun way to explore gingerbread flavors in a new setting.
How to make this ice cream
Here is a brief overview of how to make this recipe. For the full set of written directions, please scroll down to the recipe card below.
- In a small mixing bowl, stir together the condensed milk, molasses, and spices.
- In a large mixing bowl, whip the heavy cream until stiff peaks begin to form.
- Add the condensed milk mixture to the and gently fold the ingredients together.
- Pour the ice cream into a 5×9 loaf pan and place in the freezer
- Allow the ice cream to set for 4-6 hours or overnight before serving.
Kids in the Kitchen
This gingerbread ice cream is a great recipe for kids to help make because there’s no cooking involved! It’s also a fun way to explore how familiar ingredients can transform into something completely different.
Kitchen skills to practice:
- Measuring ingredients: Let kids measure the molasses and spices, then stir them into the sweetened condensed milk.
- Using a mixer: Older kids can practice using an electric mixer to whip the cream, with adult supervision. Watch together as the cream changes from liquid to fluffy peaks!
- Folding ingredients: Practice gently folding the gingerbread mixture into the whipped cream without stirring all the air out.
- Exploring flavors: Before mixing, let kids smell the individual spices. Can they identify which ones remind them of gingerbread cookies?
Make it a food adventure: Ask your kids what they think will happen when the creamy mixture goes into the freezer. How will the texture change? When the ice cream is ready, compare its flavor to a gingerbread cookie. What tastes similar, and what’s different?
Serving this ice cream
While this ice cream is amazing on its own, it’s also great drizzled with salted caramel sauce.
This would also be awesome served in the middle of cookies for ice cream sandwiches or served on top of your favorite pies and cakes.
Recipe Tips
- Allow this ice cream to sit on the counter for a few minutes before scooping. It only needs about 10 to 15 minutes. Don’t allow the ice cream to fully thaw and melt, though, because it won’t refreeze well.
- You can also add in some crushed gingerbread cookies into your ice cream base when you fold all the ingredients together. Use about a ½ cup
Recipe Tips
- Start with cold cream. Cold heavy whipping cream whips more easily and holds its shape better.
- Whip until stiff peaks form. The cream should hold its shape when you lift the beaters, but stop before it becomes grainy.
- Fold gently. Use a spatula to combine the ingredients without deflating the whipped cream.
- Give it time to freeze. Plan for at least 4–6 hours in the freezer, although overnight is best for a firmer texture.
- Let it soften before scooping. If the ice cream is too firm to scoop straight from the freezer, let it sit at room temperature for 5–10 minutes.
How to store
Store your gingerbread ice cream in a tightly covered, freezer-safe container. For the best flavor and texture, enjoy it within about 2 weeks.
Pressing a piece of parchment paper or plastic wrap directly against the surface before sealing can help minimize ice crystals.
Avoid letting the ice cream melt completely and refreezing it, as this can affect its texture.
Try my other no churn ice cream recipes:
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No Churn Gingerbread Ice Cream Recipe
Ingredients
Equipment
Method
- In a small mixing bowl, combine the condensed milk, molasses, and spices.
- Stir until the ingredients are evenly distributed and then set the bowl aside.
- In a large mixing bowl, whip the heavy cream until stiff peaks begin to form.
- Once whipped, add the condensed milk mixture to the and gently fold the ingredients together.
- Pour the ice cream into a 5×9 loaf pan and place in the freezer
- Allow the ice cream to set for 4-6 hours or overnight before serving.
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
