The perfect holiday ice cream recipe. Sweet creamy gingerbread flavored ice cream with chunks of gingerbread cookies throughout.

Gingerbread Cookie Crunch Ice Cream Recipe from @bakedbyrachel

This week has been a fun movie/tv week for me. Since the Mr was away, I took advantage of my evenings watching stuff I knew he wouldn’t likely appreciate as much. Let’s discuss…

Maleficent: the kids and I enjoyed it. I honestly wasn’t sure what to expect. The previews gave off a really dark feeling so I was a bit concerned that it might be too much. It wasn’t. It was such a fun look into that character. I won’t give anything away in case you haven’t seen it, but if you love Disney movies and love the newer real people recreations of them, you should check this out!

Still Mine: Really good! It’s about a man who is determined to build a new home for his wife who has alzheimer’s. He runs into a lot of problems along the way, but remains determined. It’s touching and sweet.

We’re also giving House of Cards a try. So far so good. We’re only a few episodes in, so I can’t really be sure if we’ll stick it out or not… only time will tell!

What must see movies/shows have seen recently?

Gingerbread Cookie Crunch Ice Cream Recipe from @bakedbyrachel

And since the weekend is here… that means dessert… and of course pizza night. But, let’s start with this dessert!

Imagine your favorite bowl of cookies and cream ice cream, only better and with a seasonal twist. Sweet creamy gingerbread ice cream with homemade gingerbread cookie chunks throughout. So good!

Mash it between two of your favorite gingersnap cookies for an extra special treat!

The perfect ice cream for the season! Add this gingerbread cookie crunch ice cream to your holiday dessert plans!

Gingerbread Cookie Crunch Ice Cream Recipe from @bakedbyrachel

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Gingerbread Cookie Crunch Ice Cream

Prep Time: 15 minutes
Total Time: 1 day
Yield: 4 plus
A sweet seasonal ice cream, that tastes just like your favorite gingerbread cookie.


  • 1 C whole milk
  • 2 C heavy cream
  • 1/2 C brown sugar
  • 1/4 C granulated sugar
  • 1/4 C molasses
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 5 large egg yolks
  • 1 1/2 C gingerbread cookie pieces


  • Add 1 cup heavy cream to a large bowl with a mesh strainer set on top. Whisk egg yolks in a small bowl. Set aside.
  • In a small saucepan over medium heat, combine whole milk, 1 cup heavy cream, sugar, molasses, salt, vanilla and spices. Stirring until sugar has dissolved and ingredients are well combined. Cook until steaming. While whisking yolks continuously, slowly drizzle a portion of the hot milk mixture into yolks. Add yolk mixture into saucepan. Stir to combine. Continue cooking until mixture coats the back of a spoon or spatula. Pour through mesh strainer into reserved heavy cream. Cool over an ice bath. Cover and chill overnight.
  • When mixture is thoroughly chilled, churn according to manufacturer's directions. Add gingerbread cookie pieces when 5 minutes remain. Transfer to a freezer safe container. Freeze until solid, or overnight.


Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Gingerbread, Ice cream

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