Indulge in the cozy flavors of the holidays with this homemade Gingerbread Ice Cream.
Bursting with warm spices, molasses, and crunchy ginger snaps, it’s a festive treat that satisfies sweet cravings while providing a protein boost from rich egg yolks and cream.
Easy to prepare and perfect for chilling ahead, it’s an indulgent yet approachable dessert for any occasion.
Ginger Molasses Ice Cream
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing Bowl (large)
- 1 Fine Mesh Sieve
- Plastic Wrap
- Ice Cream Maker
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- ¾ cup dark brown sugar packed
- ¼ cup unsulphured molasses
- 1 cup fresh ginger peeled and cut into 1-inch pieces
- 7 egg yolks
- 1 tablespoon vanilla extract or paste
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- Pinch of salt
- 1 teaspoon freshly grated orange zest optional
- 1 cup crushed ginger snaps
Instructions
- Prepare the Spiced Cream Base: In a medium saucepan, combine 2 cups of heavy cream, 2 cups of whole milk, ¾ cup of packed dark brown sugar, and ¼ cup of unsulphured molasses. Stir gently to mix the sugar into the liquids. Add 1 cup of peeled fresh ginger cut into 1-inch pieces to infuse a warm, aromatic flavor. Place the pan over medium heat and bring the mixture to a gentle simmer. Whisk periodically to ensure the sugar dissolves evenly and the ginger releases its natural spice. Be careful not to let the mixture boil, as overheating can cause the dairy to curdle. Once it reaches a simmer, remove the pan from heat and allow the ginger to steep while you prepare the egg custard.
- Whisk the Egg Custard: In a separate large mixing bowl, combine 7 egg yolks, 1 tablespoon of vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, and a pinch of salt. Using a whisk, beat the mixture vigorously for about three minutes until it becomes smooth, pale, and slightly thickened. This step ensures your custard will be silky and rich without any eggy taste.
- Temper the Eggs: To prevent the eggs from scrambling, slowly bring the hot cream mixture into the egg yolks. Start by adding about ¼ to ½ cup of the warm cream to the eggs while whisking constantly. This gradually raises the temperature of the eggs without cooking them too quickly. Repeat this process a few times until about half of the cream mixture has been incorporated, making the egg mixture warm and ready to combine with the rest of the cream.
- Combine and Cook the Custard: Pour the tempered egg mixture back into the saucepan containing the remaining warm cream. Place the pan over medium heat and whisk continuously. Stir gently but consistently until the mixture thickens enough to coat the back of a wooden spoon, which usually takes 6–10 minutes. Again, avoid boiling—gentle simmering ensures a creamy, smooth custard. Once thickened, remove the pan from heat and stir in 1 teaspoon of freshly grated orange zest if using, which adds a bright, fresh note to the warm spices. Allow the mixture to steep for 10 minutes, stirring occasionally to prevent a thin film from forming on the surface.
- Strain and Chill the Custard: Place a fine-mesh sieve over a large mixing bowl. Pour the hot custard through the sieve to remove the ginger pieces and any small curdled bits, leaving a perfectly smooth mixture. Cover the custard surface with plastic wrap directly touching it to prevent a skin from forming. Refrigerate the custard for at least 4 hours, or overnight if possible, to ensure it is fully chilled and ready for churning. Chilling deeply enhances the texture and flavor of the finished ice cream.
- Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The mixture should thicken and increase in volume, becoming light and creamy. In the final 2–3 minutes of churning, add 1 cup of crushed ginger snaps to introduce a delightful crunch and extra bursts of ginger flavor.
- Freeze and Set: Transfer the freshly churned ice cream into an airtight container. Smooth the top with a spatula, cover, and freeze for a few hours until firm. This step allows the ice cream to fully set and develop its rich, creamy texture, making it scoopable and ready to serve.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately, or keep it in the freezer for later indulgence. This Gingerbread Ice Cream is perfect for holiday celebrations, cozy evenings, or as a decadent treat to enjoy anytime. Its warm spices, molasses sweetness, and ginger snap crunch make every bite a festive delight.
Notes
- For a stronger ginger flavor, leave the fresh ginger in the cream base while chilling, then strain it just before churning.
- Use dark molasses for a richer, deeper flavor; light molasses will produce a milder taste.
- To achieve extra smooth ice cream, strain the custard carefully and avoid overcooking the eggs.
- Crushed ginger snaps can be added gradually for different levels of crunch.
- Chilling the custard overnight improves flavor infusion and produces creamier ice cream.
- Optional: Add a teaspoon of rum or bourbon to enhance the holiday spices.
- Serve within two weeks for the best texture; ice cream may become icy if stored too long.
Chef’s Secrets To Perfect Ice Cream
The key to making silky, creamy Gingerbread Ice Cream lies in tempering your eggs carefully.
Slowly combining the hot cream with egg yolks ensures the custard thickens without curdling, creating a smooth texture that melts in your mouth.
Using fresh ginger rather than ground spice intensifies flavor naturally, while molasses provides a rich sweetness that pairs beautifully with warm spices.
Chilling the custard thoroughly before churning is essential—cold custard whips more effectively, producing a light, airy ice cream that holds its shape longer.
Finally, folding in crushed ginger snaps at the end ensures they remain crisp rather than soggy.
Serving Suggestions For Festive Desserts
Gingerbread Ice Cream is versatile and can be served in many creative ways.
Scoop it into bowls for a simple, classic treat or pair it with warm desserts such as apple pie, gingerbread cookies, or spiced chocolate cake for an elevated holiday presentation.
Top with whipped cream, a drizzle of caramel or chocolate sauce, or even candied nuts for added texture and flavor.
You can also sandwich it between ginger snaps or spice cookies to create indulgent ice cream sandwiches perfect for parties or gifting.
Storage Tips For Homemade Ice Cream
To preserve the ice cream’s flavor and texture, store it in an airtight container in the coldest part of your freezer.
Press a piece of parchment or plastic wrap directly onto the surface before sealing to prevent ice crystals from forming.
Avoid frequent temperature changes by keeping it away from the freezer door.
Properly stored, the ice cream maintains its creaminess for up to two weeks.
When ready to serve, allow it to sit at room temperature for 5–10 minutes for easier scooping without compromising texture.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can pour the chilled custard into a shallow, freezer-safe container and stir every 30–40 minutes for 3–4 hours until it reaches a creamy consistency. While the texture won’t be as light and airy, it will still be deliciously rich.
2. Can I substitute milk alternatives?
You can use full-fat coconut milk or oat milk for a dairy-free version, but the ice cream will have a slightly different texture and flavor. For best results, use a cream substitute with a higher fat content to maintain creaminess.
3. How long will it last in the freezer?
For optimal taste and texture, enjoy the ice cream within two weeks. Beyond that, ice crystals may form, making it icy rather than creamy. Always store in an airtight container with a surface cover.
4. Can I add extra mix-ins besides ginger snaps?
Absolutely! Chocolate chips, caramel swirls, or chopped nuts can be folded in during the last minutes of churning. Just avoid adding too much liquid or the ice cream may become icy.
5. How do I prevent the ice cream from becoming too hard?
Allow the ice cream to sit at room temperature for 5–10 minutes before scooping. You can also stir in a teaspoon of corn syrup or alcohol (like rum or bourbon) when mixing to slightly soften the final texture without affecting flavor.
