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Triple Gingerbread Ice Cream

This Gingerbread Ice Cream has three types of ginger in it: fresh ginger, ground ginger, and gingerbread cookies. It’s a Triple Gingerbread Ice Cream that’s perfect for the holidays, but is also delicious all winter long!

Close-up view of gingerbread ice cream in a red and white bowl with a mini gingerbread man garnish and "Triple Gingerbread Ice Cream" text at top

Why do so many people dislike ginger, but love gingerbread? Especially when it comes in little man form? Or house form? Or latte form? I’m non-discriminatory when it comes to ginger and when I order sushi, I often eat the ginger piece by piece. Because I love it that much. I often feel that I’m judged by this, but I don’t care. Ginger is delicious and  has so many health benefits and I’m getting all of them. But ginger in gingerbread form? Even better. I don’t experiment with gingerbread enough on this blog and it’s time to step up my gingerbread game in a major way… So, today I introduce to you Triple Gingerbread Ice Cream.

TRIPLE GINGERBREAD ICE CREAM RECIPE

And now, you guys, I think I did it. I created my most favorite ice cream yet. It was the creamiest, most flavorful homemade ice cream I’ve ever had the pleasure of processing in my ice cream maker. Plus, it involved whiskey. So, there’s that. But the best thing about it? It’s gingerbread. I’m calling it Triple Gingerbread Ice Cream, in fact. Because I added THREE forms of ginger: fresh ginger, ground ginger, and some gingerbread cookies.

Yes, ice cream in the freezing cold. There is nothing, I repeat nothing, like holiday-flavored ice creams. Unless it’s lattes, I suppose. But when you’re home sitting on your couch in front of the fireplace watching bad reality TV? Ice cream always wins.

The ice cream making process is pretty standard for custard-based ice creams. You’ll start by heating the milk and half the cream and then adding in the sugar all all of the spices. Once the sugar dissolves, remove saucepan from heat let the mixture steep for about an hour so you’ll have the most deliciously delightfully fragrant ice cream ever.

Collage showing process for making gingerbread ice cream, including mixing milk, cream, and spices and letting mixture steepThen comes the custard process. When mixture is done seeping, bring it back up to a simmer and in a separate heat-proof bowl, whisk egg yolks. Pour about half of the hot milk mixture into the egg yolks, mixing the entire time. This will temper the eggs. Now you can pour the egg/milk back into the saucepan with the remaining milk. And then turn the heat back to medium and stir until the mixture thickens up enough to coat the back of a wooden spoon.

Collage showing process for tempering eggs when making gingerbread ice cream

While mixture is thickening, prepare an ice bath by placing a medium-size bowl into a large bowl filled with ice. Pour remaining cup cream into smaller bowl. Strain the hot milk into the cream, making sure to stop ginger and cloves from coming through. Stir in the molasses. Yum yum. And pop this bowl in the fridge for at least 4 hours.

Collage showing process for making ice bath and chilling gingerbread ice creamAnd it’s time to process your ice cream! Pour the whiskey in, too, if you’re using it. I just think the whiskey adds some nice dimension of flavor, but if you don’t have any on hand, you certainly don’t have to use it. When the ice cream is almost done processing, you’ll add your gingerbread cookies into it. This just gives a little extra gingerbread impact!

Pop the ice cream into an airtight container and immediately put in your freezer so it thickens up some more to become the perfect consistency.

Collage showing gingerbread ice cream in ice cream maker and gingerbread ice cream in ice cream container

And finally, serve that delicious gingerbread ice cream in a bowl with little men for garnish, if you want. There’s really not a better garnish in life. (and this is a bit more humane than my Peeps Ice Cream I believe).

Overhead view of bowl of gingerbread ice cream with small gingerbread man garnish on floral napkin

Like I mentioned earlier, I was pretty much in absolute love with this ice cream. The flavor profiles were deep and very intense. Like you take a bite and immediately say, “oh my God, gingerbread!”

I’m crediting it to the fresh ginger, whiskey, and molasses. But also the fact that I’ve been making A LOT of ice cream lately and my ice cream making knowledge is definitely increasing.

Close-up view of gingerbread ice cream in a red and white bowl with a mini gingerbread man garnish and "Triple Gingerbread Ice Cream" text at top

Making homemade ice cream is an addiction. A serious one. But one I refuse to get help for.

OK, so while gingerbread ice cream is most definitely a holiday-ish ice cream, I also feel like I could eat it year-round and not think twice.

Though I might need to check the freezer because I’m pretty sure Chris ate all of this while I was brushing my teeth last night. Which I consider a win as he’s not your average ginger fan and cringes when he sees me gobbling it off my sushi plate.

Landscape view closeup of red and white bowl of gingerbread ice cream with small gingerbread man garnish and gingerbread men around bowl

But like I said, gingerbread. Who doesn’t love it?

The only way this ice cream could be better is with a side of latte. Or maybe a side of house (gingerbread house, that is).

What’s your favorite holiday ice cream?

If you’re looking for more delicious gingerbread recipes, check out my Gingerbread Rolls with Eggnog Glaze and my Gingerbread Cookie Cake (and if you think your dog would love gingerbread, too, make him or her these Gingerbread Puppuccinos!)

Triple Gingerbread Ice Cream
Prep Time
25 mins
Cook Time
10 mins
Chill Time
8 hrs
Total Time
35 mins
 

This Gingerbread Ice Cream has three types of ginger in it: fresh ginger, ground ginger, and gingerbread cookies. It's a Triple Gingerbread Ice Cream that's perfect for the holidays, but is also delicious all winter long!

Course: Dessert
Cuisine: American
Keyword: Gingerbread, holidays, ice cream
Servings: 1 pints
Author: Sues
Ingredients
  • 1 cup whole milk
  • 2 cups heavy cream
  • 3/4 cup brown sugar
  • 1/4 tsp salt
  • 1 Tbsp chopped fresh ginger
  • 1 1/2 tsp powdered ginger
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 5 whole cloves
  • 6 large egg yolks
  • 1/4 cup molasses
  • 2 Tbsp whiskey (optional)
  • 15 small gingerbread cookies, crumbled (plus more for garnish, if desired)
Instructions
  1. Heat milk and 1 cup of the heavy cream in a large saucepan over medium heat. Add in the brown sugar, salt, chopped ginger, ground ginger, cinnamon, nutmeg, and cloves and stir until sugar dissolves.

  2. Remove from heat and let mixture steep for about an hour. Once done steeping, return mixture to a simmer.

  3. In a separate heat-proof, medium size bowl, whisk egg yolks. Slowly pour about half of the hot milk mixture into the egg yolks, mixing the entire time to temper the eggs. Pour the egg/milk back into the saucepan with the remaining milk.

  4. Turn heat back to medium and stir until mixture thickens up enough to coat the back of a wooden spoon. You don’t’ want your mixture to come to a boil, but want it to be quite close.

  5. While mixture is thickening, prepare an ice bath by placing a medium-size bowl into a large bowl filled with ice. Pour remaining cup cream into smaller bowl.

  6. Strain the hot milk into the cream, making sure to stop ginger and cloves from coming through. Stir in the molasses. Cover the bowl with plastic wrap so the plastic wrap is touching the top of the cream mixture (to prevent skin from forming) and place in the fridge for at least 4 hours.

  7. When mixture is chilled, process in ice cream maker according to manufacturer's instructions. If you're using the whiskey, add this in while machine is processing. When the ice cream is almost done, add gingerbread cookies crumbles into it. 

  8. Put ice cream into an airtight container and place in freezer for another 6+ hour to thicken.

  9. Serve in bowls with gingerbread men garnish

Triple Gingerbread Ice Cream -- This Gingerbread Ice Cream has three types of ginger in it: fresh ginger, ground ginger, and gingerbread cookies. It's perfect for the holidays, but is delicious all winter long | wearenotmartha.com #ginger #gingerbread #icecream #holidays

16 Responses to "Triple Gingerbread Ice Cream"

  1. Shannon says:

    this sounds pretty good, and i’ve got a gingerbread lover in my house 😉

  2. Monique says:

    Gingerbread is my all time favorite holiday flavor! i have never had ice cream but you can bet your bum I will be craving it when i start my holida baking!!!

  3. Gia Grossman says:

    Beautiful– I love your ice cream recipe! Keep em coming!

  4. sarah k @ the pajama chef says:

    oh yum! those mini gingerbread men are so cute.

  5. vanillasugarblog says:

    that sounds so good!
    gingerbread is a weakness of mine.
    and I’ve never done a gingerbread ice cream–brilliant!

  6. Barbara says:

    Wow. Now that’s an amazing ice cream! My family will love it!

  7. Michelle Collins says:

    I might seriously have to ask for the ice cream maker KitchenAid attachment for Christmas after reading this post. This looks SO good.

  8. Joanne says:

    I’m actually the opposite…LOVE ginger but don’t love gingerbread. I think it’s the molasses. I’m kind of an equal opportunist ice cream fan though…so must give this a try!

  9. Odetta says:

    This puts me in the holiday mood and makes me want to deck tha halls. I need an ice cream maker!

  10. Colleen @ Culinary Colleen says:

    All of your ice cream posts are really making me tempted to buy an ice cream maker!

  11. Rachel @ The Avid Appetite says:

    This sounds amazing! I am really into gingerbread this year for some reason. I’m off to check out your gingerbread pancakes now!

  12. Anna @ Crunchy Creamy Sweet says:

    I LOVE ginger! These ice cream look fabulous!

  13. Victoria says:

    You really are the queen of ice cream. I’m always seeing amazing flavors on here! I agree, ice cream is great any time of year, hot or cold. I actually still drink my coffee iced in the dead of winter 🙂

  14. Susan says:

    What a fabulous flavor! I’d love to try this.

  15. Tessa says:

    I’ve been trying to make a pumpkin ice cream but have had a couple miserable fails. Maybe it’s time to change gears. This ice cream looks great!

  16. Christine @ Cooking Crusade says:

    Wow, this looks like a fantastic recipe! Super gingerbready yum 🙂

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