Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Gingerbread Cookie Ice Cream Recipe
Custard Style
with egg
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.
No ratings yet
Print Recipe
Pin Recipe
Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
50
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
2
eggs
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.
Place eggs and sugar in a small bowl and beat until light and fluffy. Set aside
In a saucepan, heat milk until it just starts to bubble.
Pour hot milk over beaten egg mixture. Stir well.
Pour this mixture back into saucepan and heat, stirring constantly until mixture becomes thick and sticks to the back of a spoon.
Chill for at least 3 hours.
After mixture is chilled, stir in heavy whipping cream and vanilla.
Pour into your ice cream machine.
Mix for 20-25 minutes (or according to manufacturer’s instructions).
Add crushed cookies to churning mixture.
Churn an additional 5 minutes.
Enjoy with Gingerbread cookies!
***Place gingerbread cookies in a Ziploc bag. Seal bag and crush cookies with the heel of your hand.
Keyword
Christmas, custard, easy, homemade ice cream