Are you a gingerbread fan? I know I am! All those warm spices and the rich, deep flavor of the molasses seem to dance on your tongue. This Gingerbread Cookie Ice Cream is a wonderful way to enjoy those flavors. Creamy desserts are my favorite. While I enjoy a good gingerbread cookie, if there’s a way to inject it with cream, I’ll usually opt for that version! Plus this recipe comes together so easily—no stirring custard over the stove required. If you don’t mind eating the ice cream straight from the ice cream maker, you could be enjoying this in about 30 minutes! That’s dangerous knowledge right there… Here’s what you’ll need: molasses, cream, milk, vanilla, ginger, cloves, cinnamon, nutmeg, sugar, and gingerbread cookies! I recommend using cookies with a bit of a snap to them since they’ll soften a bit in the ice cream. Although the soft texture of chewy gingerbread cookies might be lovely as well! Chop them into fairly big chunks...