Get ready for a cozy, spiced, and creamy treat! This Gingersnap Cookie Ice Cream is the perfect combination of warm ginger spice and velvety smooth ice cream, packed with crunchy gingersnap cookie pieces. Whether you're making it for the holidays or just craving a nostalgic, comforting dessert, this recipe is a must-try!‍

There's something truly magical about the combination of warm spices, creamy textures, and crunchy cookies. If you're looking for the perfect homemade ice cream recipe, this Gingersnap Cookie Ice Cream is a must-try! Whether you're preparing it for the holiday season or simply indulging in a nostalgic, comforting dessert, this creamy delight delivers a burst of spiced goodness in every scoop.

Why You’ll Love This Recipe

This ice cream is the perfect blend of cozy and creamy, making it an irresistible treat. Here’s why you’ll love it:

1. ‍Rich & Creamy Base: A velvety ice cream base that balances the spice with smoothness.
2. ‍Perfect Spice Blend: Featuring ginger, cinnamon, nutmeg, and cloves for that classic gingersnap flavor.
3. ‍Crunchy Cookie Pieces: Gingersnap cookie chunks folded in for the perfect texture and bite.
4. ‍No-Churn or Ice Cream Maker Friendly: Easily adaptable to your preferred method.

Ingredients You’ll Need

Here’s what you’ll need to make this delicious spiced ice cream:

Ice Cream Base:

1. 2 cups heavy cream
2. 1 cup whole milk
3. ¾ cup granulated sugar
4. 1 teaspoon vanilla extract
5. 1 teaspoon ground cinnamon
6. ½ teaspoon ground ginger
7. ¼ teaspoon nutmeg
8. ¼ teaspoon ground cloves
9. Pinch of salt

Gingersnap Cookie Mix-In:

1. 1 cup crushed gingersnap cookies
2. 2 tablespoons molasses (optional, for extra richness)

How to Make Gingersnap Cookie Ice Cream

Follow these simple steps to create your own homemade spiced ice cream:

Step 1: Prepare the Ice Cream Base

1. In a medium bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and spices until the sugar dissolves completely.
2. Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld.

Step 2: Churn the Ice Cream

1. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-25 minutes).
2. If using a no-churn method, whip the heavy cream to soft peaks, then fold in the milk, sugar, and spices.

Step 3: Fold in Gingersnap Cookies

1. Once the ice cream reaches a soft-serve consistency, gently fold in the crushed gingersnap cookies and molasses.
2. Transfer the mixture to an airtight container and freeze for at least 4 hours or until firm.

Step 4: Serve and Enjoy!

Scoop into bowls or cones, garnish with extra cookie crumbles, and enjoy your homemade Gingersnap Cookie Ice Cream!

Pro Tips for the Best Ice Cream‍

1. ‍Chill the Base: Letting your mixture chill before churning enhances the flavor and texture.
2. ‍Use Quality Spices: Fresh, high-quality spices give the best warm, rich flavor.
3. ‍Don’t Overmix the Cookies: Gently fold them in to keep their crunchy texture intact.
4. ‍Let it Soften Before Serving: For the creamiest scoops, let the ice cream sit at room temperature for 5 minutes before scooping.

Perfect Pairings & Variations

Pair it with: Warm gingersnap cookies
🍎 Apple pie or crisp
☕ A hot cup of chai or coffee

Fun Variations:

1. Chocolate Drizzle: Add melted dark chocolate for extra decadence.
2. Caramel Swirl: Fold in ribbons of caramel sauce before freezing.
3. Dairy-Free Alternative: Use coconut milk and coconut cream for a dairy-free version.

Final Thoughts

This Gingersnap Cookie Ice Cream is the ultimate treat for anyone who loves bold spices and creamy textures. Whether you're making it for the holidays, a cozy night in, or just because, this homemade ice cream will surely become a favorite.

Try it out and let us know how it turned out! Don’t forget to share your creations using #GingersnapIceCream #HomemadeIceCream #Creamarie.

Enjoy your spiced, creamy delight!