Gingerbread Ice Cream

Last Updated on December 14, 2025 by DIYbunker Team

If there’s one flavor that instantly brings me into the holiday spirit, it’s gingerbread. The sweet molasses, the warm spices, and that nostalgic aroma—it’s pure comfort. But what if we took all those cozy winter flavors and turned them into something cool and creamy? Enter Gingerbread Ice Cream, a no-churn treat that’s as easy to make as it is irresistible to eat.

This recipe takes just 20 minutes of prep and a little patience while it chills overnight. The result is a velvety, spiced ice cream that perfectly captures the essence of freshly baked gingerbread cookies. Each spoonful is rich, smooth, and layered with hints of cinnamon, nutmeg, and ginger, finished off with a delightful crunch of crushed gingerbread cookies on top.

Whether you’re serving it alongside a slice of pie, sandwiching it between two cookies, or enjoying it straight from the freezer, this Gingerbread Ice Cream is the ultimate festive indulgence. It’s proof that the magic of the holidays can be enjoyed year-round, one scoop at a time.

Equipment

• Loaf Pan

Prep Time: 20 minutes

Chill Time: 8 hours or overnight

Yield: 1 quart

Ingredients

• 2 cups heavy cream
• 14 ounces sweetened condensed milk
• 2 tablespoons molasses
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg

Topping

• Crushed gingerbread cookies

Directions

1. In a large bowl, whisk together the 14 ounces sweetened condensed milk, molasses, ginger, cinnamon, nutmeg and ground cloves until well combined. Set aside
2. In a separate larger bowl, whip the heavy cream until thick and soft peaks form.
3. Fold the sweetened condensed mixture into the whipped cream.
4. Pour the mixture into a loaf pan. Top with crushed gingerbread cookies
5. Cover with plastic wrap and freeze for 8 hours or overnight until firm.
6. Scoop and serve!

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