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Gingerbread Cookie Crunch Ice Cream

A sweet seasonal ice cream, that tastes just like your favorite gingerbread cookie.
Prep Time15 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Gingerbread, Ice cream
Servings: 4 plus


  • 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