Gingerbread Cookie Ice Cream by Erica

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. If you cut the cookies into too small of pieces, they’ll get lost in the shuffle.

 
 

Now it’s time to mix up the ice cream base! Put everything but the milk into a deep bowl. Mix just until the cream starts to thicken. You don’t want to get to the dollop or soft peak stage, otherwise the cream will start to churn into butter when you put it in the ice cream machine.

 
 

Slowly pour in the milk with the mixer running.

 
 

Churn until frozen to soft serve consistency. This should take anywhere from 10–20 minutes, depending on your machine. Throw in the cookie chunks during the last minute or so of churning.

 
 

Transfer to a freezer-safe container and freeze until solid, about 2 hours.

 
 

This would be a great way to use up any leftover cookies from the holidays. You could also use store-bought gingerbread cookies if you prefer. Or make up a batch especially for this recipe!

I think you could use sugar cookies as well, or any neutral-flavored cookie for that matter. Just consider the texture of the cookie and if it will translate well to an ice cream.

 
 

Notes:

  • If you like, you can make this using a no-churn method. Instead of beating the cream just until thickened, beat it until it reaches the soft peak stage. Whisk in the milk and pour into a freezer-safe container. Freeze until semi-solid, about 1-2 hours. Sprinkle the cookie chunks on top and fold in. Freeze until solid, about 2 more hours.
  • I like my dessert on the less-sweet side. If you prefer things sweeter, go ahead and add 2-3 more tablespoons of sugar to the base.
  • If you like a really punchy gingerbread flavor, you can increase the molasses to 4 tablespoons. My husband and I preferred the more mellow flavor when I used 3 tablespoons.
  • I used blackstrap molasses, which has a stronger flavor than “regular” molasses.

 
 

Here’s the printable recipe: Gingerbread Cookie Ice Cream

 
 



from The Pioneer Woman http://bit.ly/2VlgC7p
http://bit.ly/2VkgIfl

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