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Last Updated on October 18, 2022
When I think of gingerbread, I remember gingerbread cookies and the Christmas season. For many, Christmas isn’t complete without the smell of freshly-baked gingerbread in the air. But what if you don’t want to wait for Christmas to taste it again?
If you’re craving gingerbread, you’ll love this gingerbread ice cream recipe that turns your favorite Christmas dessert into a cold summer treat. Using simple ingredients, you can make a sweet ice cream base that tastes great any time in the comfort of your home!
Also, the recipe only includes three steps, making it a very easy recipe. So, if you’re ready to make some gingerbread ice cream, let’s start with the ingredients!
- 13.5 oz can of full-fat coconut milk
- 1 medium ripe banana
- ½ tsp ground cinnamon powder
- ½ tsp of ginger
- ⅛ tsp cloves
- ⅛ tsp of allspice
- 1 tbsp molasses
- 1 tbsp maple syrup
Don’t skip or replace the molasses since that will provide that signature gingerbread taste. I also prefer using molasses with no sulfur, as it gives a lighter color and a smoother flavor.
I love using fresh gingers since they’re more peppery and pungent. I also recommend peeling them before combining them with the other ingredients.
If you don’t have fresh ginger on hand, you can use ground ginger. However, you’ll need to use double the amount indicated in the recipe.
Also, feel free to substitute maple syrup with light brown sugar or replace the coconut milk with whole milk if you don’t have them in the cupboard or can’t buy them.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutrition Facts per 100 gm:
- 69 Calories
- 2g Total Fat
- 1g Saturated Fat
- 0g Trans Fat
- 0g Unsaturated Fat
- 0mg Cholesterol
- 4mg Sodium
- 14g Carbohydrates
- 1g Fiber
- 10g Sugar
- 0g Protein
How to Make Homemade Gingerbread Ice Cream
Making this recipe requires minimal equipment and only three steps to complete. Before starting, prepare all of your ingredients and take out your blender and ice cream maker.
Now, let’s start to make this easy homemade gingerbread ice cream.
1. Blend Your Ingredients Together
Begin by getting your blender and putting all the ingredients inside it. This includes your milk, warm spices, bananas, and sweeteners.
Other recipes require you to cook your ingredients first in a saucepan. However, this recipe only needs you to blend everything together. Then, stir the ingredients until you have a smooth, creamy mixture.
Note that this whole prep time only takes around 10 minutes to complete. It’s that fast and easy!
2. Use an Ice Cream Maker
After blending the cream mixture, pour it into the ice cream maker and process it until the mixture thickens.
Follow the manufacturer’s instructions on your machine to determine how long you should churn it. Some process the ice cream for about 25 minutes. Mine takes around 20 minutes.
For those who don’t have an ice cream machine at home, scroll down to see the different methods to make ice cream from scratch. The techniques I’ll share below may require more time and effort, but they’re great alternatives if you don’t own a machine.
3. Serve and Enjoy!
Once your machine is done churning the gingerbread ice cream, it’s ready for serving. At this point, the mixture has a soft-serve consistency, which you can already eat.
However, if you prefer a thicker and colder consistency, pour the mixture into an airtight container and refrigerate it for a few hours. Then, feel free to leave it to chill overnight.
Some homemade ice creams harden like a rock if you leave them too long in the fridge. However, I learned that the molasses prevent the ice cream from completely freezing and keep it at the perfect consistency.
How Do I Make Gingerbread Ice Cream Without an Ice Cream Machine?
I understand not everyone owns an ice cream maker at home, but that shouldn’t stop you from making this recipe. Here are four methods to make ice cream without a machine.
Method 1: Whip Heavy Cream
Start by putting heavy cream into a stainless steel mixing bowl and use a handheld or stand mixer to form stiff peaks. You can manually use a whisk, but you need to whisk constantly and vigorously to get the right consistency.
After forming stiff peaks:
- Add chilled, sweetened condensed milk for extra body and sweetness.
- Add the rest of your ingredients and gently fold everything together.
- Transfer your cream mixture from the mixing bowl into a chilled container. I recommend a chilled metal loaf pan to chill it faster.
After you pour everything, press plastic wrap on the surface and refrigerate it for a few hours until it’s thick and creamy.
Method 2: Freeze in a Plastic Bag
This method will give you a similar consistency as an ice cream machine. Begin by pouring your cream mixture into a quart-size resealable plastic and taking out as much air as possible. Then, seal it tightly, place it in another plastic bag, and squeeze out the air again.
Next, place it in a gallon-size bag and put around four cups of ice and four tablespoons of coarse salt. The salt helps lower the ice’s temperature, freezing the ice cream base faster. Seal everything tightly, making sure to squeeze out all of the air in the bag.
Then, wrap the bag with cloth and shake it vigorously, making sure the ice surrounds the mixture. Shake for up to 8 minutes or until the ice cream freezes. Note that shaking it more results in a smoother consistency.
Method 3: Freeze and Stir
Place your mixture in a deep stainless baking dish and freeze it for 45 minutes. Next, remove it from the freezer and stir it vigorously with a spatula, wooden spoon, handheld mixer, or blender. Then, put it back in the freezer.
Repeat these steps every 30 minutes for up to 4 hours. You can stop if you’ve reached a firm, thick consistency.
Method 4: Make and Crush Ice Cubes
This method is the easiest and fastest way to make ice cream. Start by pouring your mixture into ice cube trays and putting it in the freezer. When it’s frozen, put the ice cream cubes in a food processor or blender and process until it’s smooth.
Then, put the ice cream in an airtight container and freeze it for at least four hours before serving.
What Are Ways to Serve Gingerbread Ice Cream?
You can enjoy this homemade gingerbread ice cream on its own. However, if you want to take it up a notch and serve it to your loved ones, here are a few ways to add more flavor and presentation to this dessert.
Drizzle With Hot Fudge or Caramel
Top off your gingerbread ice cream with hot fudge or caramel sauce to give it more depth and sweetness. This classic combination tastes divine and adds that extra holiday season vibe.
Sprinkle Gingerbread Bits
If you want to highlight the gingerbread flavor and add more texture to every bite, break up a few gingerbread cookies and sprinkle it on top before serving. You can also use gingersnaps for that extra ginger spice. The crunch from the bits will keep you and your loved ones wanting more.
Match With Baked Goods
This recipe pairs well with baked goods, such as cakes, brownies, and muffins. I find most baked good will work if it provides a balance with the gingerbread. Some recommendations include a vanilla-flavored baked good or a lemon pound cake.
Turn It Into an Ice Cream Sandwich
Why not make your ice cream into a sandwich? You can do so using regular cookies, gingersnaps, or even gingerbread cookies. To make one, take one scoop of ice cream and sandwich it between two pieces of your chosen cookie.
Although you can use soft serve, I prefer slightly hardened ice cream to get a chunky, appetizing look and make it less messy to eat. Consume immediately to keep it from melting.
Pair With Coffee
Although you can enjoy this with any drink you like, I prefer eating this recipe with coffee. If you’re a coffee and ice cream fan, you can combine the two and turn it into an affogato! Scoop gingerbread ice cream into a cup and pour a shot of hot espresso on it to make one.
What Flavors Pair Well With Gingerbread?
Whether it’s ice cream, cookies, or baked goods, gingerbread pairs well with different flavors. If you want to experiment, try the following ingredients: coffee, vanilla, lemon, orange, caramel, chocolate, white chocolate, whipped cream, rum, brandy, apple, applesauce, apple cider, and cranberry.
You can also use a combination of these ingredients to turn your gingerbread ice cream into a delicious liqueur!
What Is Gingerbread Made Of?
Gingerbread is an umbrella term for baked goods and desserts made from warm spices, such as ginger, cinnamon, cardamom, cloves, nutmeg, and anise, with sweeteners like molasses and honey.
Gingerbread’s unique flavor comes from ginger’s dominant punch and the molasses’ sweetness. Without these two ingredients, your gingerbread cookies or ice cream won’t produce that signature taste.
What Does Gingerbread Flavor Taste Like?
Gingerbread offers a combination of sweetness and mild spice. The ginger flavor also dominates your tongue. However, it blends and complements well with other ingredients, giving the gingerbread a complex flavor profile and aroma.
To understand the flavors you’re getting, here’s a breakdown of its most common ingredients and what flavors to expect.
Ginger offers a warm heat and bold savor to gingerbread. Traditional recipes use ground ginger, but you can substitute fresh ginger to make it extra spicy and peppery.
This spice comes in two varieties: Ceylon and cassia. Use the Ceylon variety if you want a subtler flavor. Meanwhile, try the cassia for more pungency to slightly overpower other spices like clove, nutmeg, and anise. Adding this aromatic spice to your gingerbread gives it the familiar Christmas season aroma.
Most recipes use cloves for a robust and aromatic spice with a hint of fruitiness. Feel free to use fresh or ground cloves in your gingerbread ice cream mixture.
Cardamom gives gingerbread a unique combination of an herbal, zesty, and citrus taste.
Using nutmeg brings a sweet, nutty, and woody flavor to any gingerbread recipe. However, using too much can make your dish bitter.
Although you can use honey, dark brown sugar, or maple syrup, most gingerbread recipes recommend dark molasses for its richer flavor and darker hue. But if you prefer lightly-flavored gingerbread, you may choose light molasses.
What’s Special About This Recipe?
Unlike other gingerbread ice cream recipes, this recipe uses minimal ingredients for convenience. Others add egg yolks, vanilla extract, butter, and brown sugar to the ingredients list and require you to cook or boil the mixture in a saucepan first. However, I’ve streamlined the recipe to make it quick and easy to do at home.
How Long Does Homemade Gingerbread Ice Cream Last?
The ice cream will last up to three days in the fridge. Of course, it could last longer in the freezer, but I recommend consuming it immediately while it’s still fresh.
How Do I Store Leftover Gingerbread Ice Cream?
Put leftover ice cream in an airtight container and seal the top with plastic wrap to prevent it from getting freezer burn. Finally, keep it in the refrigerator or freezer and consume it quickly.
Treat Yourself With This Homemade Gingerbread Ice Cream
This gingerbread ice cream recipe is the perfect treat whenever you’re craving something cold, sweet, and flavorful. Plus, it’s a relatively healthy dessert compared to regular ice cream if you look at its nutritional information. For example, 100g of regular vanilla ice cream contains 21.5 g of sugar, while this recipe only includes 10g.
So, if you’re tired of the usual ice cream flavors, turn this popular Christmas dessert into an ice cream treat using this quick and simple recipe!
Gingerbread Ice Cream
Creamy and perfectly spiced, this Gingerbread Ice cream recipe is loved by all!
- 13.5 oz can of full fat coconut milk
- 1 medium ripe banana
- 1/2 tsp ground cinnamon power
- 1/2 tsp of ginger
- 1/8 tsp cloves
- 1/8 tsp of allspice
- 1 tbsp of Molasses
- 1 tbsp maple syrup
- Combine all the ingredients in a blender and mix until smooth.
- Pour into your ice cream maker and churn for 20 minutes.
Amount Per Serving: Calories: 69Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 0g
Is molasses paleo? I use it a lot but thought since it was sugar cane based maybe it isn’t paleo? But the recipe looks amazing as usual!!
Thanks hun. I use unsulphered black-strap molasses and as far as I know, it’s Paleo.
OMG – I may have to go buy an ice cream machine just to make this. It sound delicious – and perfect for me since I am allergic to dairy (and I mean really allergic… hives and all).
Seriously – you’re killing me right now and the fact that I gave away my ice cream maker when we moved… sigh…
Oh no! Well this is the perfect time to buy a new one for a steal 🙂
Try chopping up and freezing the banana first before mixing it all, I find it makes it a nice creamy texture without using an ice-cream machine 🙂
Thanks for the tip Holly!
Ooooh! This looks like another great one for the AIP Recipe Roundtable, if you’d like to link up. Yummy! http://www.phoenixhelix.com/2013/12/04/paleo-aip-recipe-roundtable-5/
this looks great!! i rarely see molasses recipes and i love incorporating into my diet due to it’s high iron content. i’m anemic and usually take it straight up with a spoon, but eating it in ice cream seems way tastier.
I never thought of that Joanna 🙂 I hope you enjoy it hun!
just made this today!! it was AWESOME. i really felt like i was drinking gingerbread through a straw. tasted way naughtier than it actually was haha i substituted a ripe pear for the banana because that’s what i had on hand. i don’t have an ice cream maker so i just blended it and made it into a thick smoothie. can’t wait to have it again tomorrow : )
Ooooh yum! This sounds to-die-for! Love that it’s vegan too 🙂
I hope you enjoy it Emma!
Oh my, this looks amazing. My hubs has been experimenting with our ice cream machine lately, and this is something that would work well for me as dairy tends to ‘get’ me sometimes!
can you substitute the banana with anything??
You could try pumpkin Keira.
Christmas Ice-Cream!!! This is a great idea