Gingersnap Cookie Ice Cream
Creamarie’s Gingersnap Cookie Ice Cream is a warm, spiced twist on classic vanilla ice cream, blending the rich, creamy base with crunchy, cinnamon-spiced gingersnap cookie chunks for the perfect balance of smooth and crunchy textures. Each bite delivers the cozy, nostalgic flavors of molasses, ginger, cinnamon, and cloves, making this ice cream a festive favorite during the holidays or a comforting treat any time of the year.
The buttery crunch of gingersnap cookies melts into the ice cream, creating a warm and indulgent contrast to the cool, velvety base. Whether served in a cone, topped with caramel, or enjoyed straight from the pint, Gingersnap Cookie Ice Cream by Creamarie is a must-try for lovers of spiced, holiday-inspired desserts!
Ice Cream Recipe
Download Digital Recipe
Ingredients
- 3 ½ cups cream base
- ½ - 1 tsp ground ginger
- 1 tsp vanilla extract
- 16 gingersnap cookies pieces
Instructions
- In a bowl combine cream base, ground ginger, and vanilla extract, whisk to combine.
- Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- In a ziplock bag smash 16 gingersnap cookies to the desired size. (optional, add the tiny crumbs to the ice cream while churning).
- Turn off the machine and remove the dasher.
- Add the smashed cookies to the ice cream and mix by hand.
- Fill the ice cream container and sprinkle some cookie pieces on top.
- Cover and freeze for 8 hours or overnight.
