Homemade Gingerbread Ice Cream (No Churn)
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Make the holidays sweeter with our homemade gingerbread ice cream. This no churn recipe features warm spices, gingerbread cookies and a smooth vanilla ice cream for a rich and decadent frozen dessert.
But the best part? It’s made without the need for an ice cream maker – just mix and freeze. And you can make it in advance for easy entertaining.
This simple recipe delivers the classic flavor of gingerbread combined with a creamy, dreamy texture that doesn’t even use an ice cream machine. This flavorful treat is perfect for the holiday season, but can be enjoyed any time of year. And it’s a crowd-pleaser that’s sure to wow your guests.
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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
With warm spices in every bite, this ice cream is the perfect dessert for Christmas dinners, holiday movie night or a cozy night in. Using ingredients you likely already have on hand, like heavy cream and vanilla extract, plus crushed gingerbread cookies for a pleasing crunch, you’ll have a flavorful treat ready with minimal effort.
So grab a bowl, follow a few easy steps, and get ready to enjoy one of the best flavors of winter. For more no churn ice creams, check out peppermint ice cream, Valentine’s ice cream and 14 no churn ice cream recipes you’ve got to try.
No-Churn Gingerbread Ice Cream Ingredients
- Heavy whipping cream and sweetened condensed milk: for the ice cream base.
- Vanilla extract: make sure to use real vanilla extract.
- Spices/seasonings: ground ginger, cinnamon, nutmeg and ground cloves
- Crushed gingerbread cookies (homemade or store-bought): adds flavor and a crunchy texture.
Get the complete ingredients & directions in the recipe card below.
How to Make Gingerbread Ice Cream
Prepare the pan: line a loaf pan with parchment paper or plastic wrap.
Whip the cream: use a stand or hand mixer to whip the heavy cream in a large bowl until stiff peaks form.
Mix the ingredients: add the sweetened condensed milk, vanilla extract, and all the ground spices to the whipped cream. Gently blend until the spices are evenly mixed.
Fold in the cookies: gently fold in the crushed gingerbread cookies until well incorporated.
Transfer and freeze: pour the ice cream mixture into the prepared pan. Smooth the top and cover tightly with plastic wrap or a lid. Freeze it for at least six hours.
Serve and enjoy: Once the ice cream is firm, garnish with more crushed cookies or gumdrops for extra crunch and color.
Tips for Making No Churn Ice Cream
- We recommend lining the pan because it helps with easy removal later on.
- Remember to chill the mixer beaters and bowl before whipping the cream – this helps the cream whip up faster.
- Make sure your spices are fresh and high-quality for the best flavor.
- Use a full-fat heavy whipping cream for a creamy and smooth texture.
- Whip the cream just until soft peaks form. If you overmix you may end up with a buttery texture instead of the light and airy texture you need.
- Avoid overmixing! You want to combine the ingredients without deflating the whipped cream. I use a spatula for this.
Recipe Variations
Adding a personal touch to your ice cream elevates it from a simple dessert to your signature creation. These are some of our favorite mix-ins:
- Chocolate chips: the slight bitterness of dark chocolate chips complements the sweet and spicy gingerbread base and adds texture.
- Caramel: swirl in caramel sauce for ribbons of richness in every spoonful.
- Chopped nuts: add texture with chopped pecans or walnuts.
- Candied ginger: for an extra zing, toss in some candied ginger bits. They add chewiness and bring out the warmth of the gingerbread spices.
- Extra cookies: if you’ve got extra gingerbread cookies use them as a garnish for serving.
Can I make this recipe ahead of time?
Yes! You can easily whip up a batch a few days before you plan to serve it, which is helpful when you’re prepping for holiday gatherings and parties.
Simply follow the recipe steps to assemble the ice cream, pop it in the freezer, and let it do its thing. You’ll have a perfect dessert waiting for you when needed.
What’s the best way to scoop no churn ice cream?
Let the frozen ice cream soften at room temperature for about 5-10 minutes before scooping and serving. Use an ice cream scoop for easier serving.
What’s the best place to store ice cream?
Where you place your ice cream in the freezer matters! You want to avoid the door, where temperatures fluctuate the most. The back of the freezer or a top shelf is usually coldest, ensuring your ice cream stays at a consistent temperature for an optimal chill.
What to Serve with No Churn Gingerbread Ice Cream
It’s already a treat on its own, but pairing it with the right sides can make dessert time truly special. Consider adding a scoop to gingerbread blondies or a slice of warm apple pie hand pies and drizzling a bit of caramel or chocolate sauce over the top. Or serve it with ginger snaps or shortbread cookies and a mug of whipped hot chocolate.
Set up a DIY Ice Cream Sundae Bar for a fun weeknight meal or weekend game day party.
How to Store Leftovers
Storing the leftovers properly will keep it fresh and flavorful for 2-3 weeks. Use an airtight container, like these ice cream storage containers, to prevent freezer burn and add a layer of plastic wrap over the surface for an extra layer of protection. Or if you’re in a pinch store it in a loaf pan – add a layer of plastic wrap over the surface of the ice cream then tightly wrap the pan.
More gingerbread treat recipes…
Gingerbread No Churn Ice Cream Recipe
Equipment
Ingredients
- 2 cups heavy whipping cream, chilled
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup crushed gingerbread cookies, homemade or store-bought
- Optional garnishes: additional crushed gingerbread cookies or chopped gumdrops
Instructions
- Line a loaf pan with parchment paper or plastic wrap and set aside.
- Place the heavy whipping cream in a large mixing bowl. Using a hand mixer or stand mixer, whip until stiff peaks form, being careful not to overmix.
- Add the sweetened condensed milk, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves to the whipped cream and gently combine until the spices are evenly distributed.
- Add the crushed cookies to the ice cream mixture and gently fold them in.
- Transfer the ice cream mixture into a loaf pan or a freezer-safe container and smooth the top with a spatula.
- Tightly cover the container with plastic wrap or a lid and place in the freezer for a minimum of 6 hours or until it is firm.
- Garnish with additional crushed cookies and or chopped gumdrops before serving, if desired.
Notes
- For best results chill the beaters and mixing bowl before whipping the cream.
- Serving ideas: serve scoops of ice cream in bowls or cones or between 2 cookies for an ice cream sandwich.
- Storage: ice cream should be stored in the freezer. It is best eaten within 7 days. You can store it longer if needed but the cookies tend to soften up.
- Optional garnish items are not included in the Nutritional Information calculations.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
