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Gingerbread Cookie Ice Cream
Philadelphia Style
no egg / eggless
Gingerbread cookie ice cream is simple to make with this recipe. You don’t need a lot of unusual ingredients – but you will need plenty of Christmas spirit!
Makes 1 1/2 quarts of ice cream.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
1
cup
milk
½
cup
sugar
2
cups
whipping cream
1 ½
tsp
vanilla
¾
cup
crushed gingerbread cookies
(or gingersnaps)***
Instructions
If you don't have an ice cream maker, click here.
Whisk milk and sugar together to completely dissolve the sugar.
Stir in heavy whipping cream and vanilla.
Pour into your ice cream maker.
Churn in ice cream maker about 20-25 minutes or according to manufacturer’s instructions.
Add crushed gingerbread cookies to the churning mixture.
Churn for 5 more minutes.
Dig in!
***Place gingerbread cookies in a Ziploc bag. Seal bag and crush cookies with the heel of your hand.
Keyword
Christmas, easy, homemade ice cream, philadelphia