Main Ingredients:

• 3 ½ cups cream base
• ½ - 1 tsp ground ginger
• 1 tsp vanilla extract
• 16 gingersnap cookies pieces 

Ice Cream Making Instructions:

1. In a bowl combine cream base, ground ginger, and vanilla extract, whisk to combine. 
2. 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. 
3. In a ziplock bag smash 16 gingersnap cookies to the desired size. (optional, add the tiny crumbs to the ice cream while churning).
4. Turn off the machine and remove the dasher.
5. Add the smashed cookies to the ice cream and mix by hand.
6. Fill the ice cream container and sprinkle some cookie pieces on top. 
7. Cover and freeze for 8 hours or overnight.