Gingersnap Cookie

Creamarie's Gingersnap Cookie Ice Cream—a creamy blend of vanilla ice cream and spiced gingersnap cookie chunks for a festive, comforting treat!
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Creamarie’s Gingersnap Cookie Ice Cream is a warm, spiced twist on classic vanilla ice cream, blending the rich, creamy base with crunchy, cinnamon-spiced gingersnap cookie chunks for the perfect balance of smooth and crunchy textures. Each bite delivers the cozy, nostalgic flavors of molasses, ginger, cinnamon, and cloves, making this ice cream a festive favorite during the holidays or a comforting treat any time of the year.

The buttery crunch of gingersnap cookies melts into the ice cream, creating a warm and indulgent contrast to the cool, velvety base. Whether served in a cone, topped with caramel, or enjoyed straight from the pint, Gingersnap Cookie Ice Cream by Creamarie is a must-try for lovers of spiced, holiday-inspired desserts!

Ingredients

  1. 3 ½ cups cream base
  2. ½ - 1 tsp ground ginger
  3. 1 tsp vanilla extract
  4. 16 gingersnap cookies pieces

Instructions

  1. In a bowl combine cream base, ground ginger, and vanilla extract, whisk to combine. 
  2. Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
  3. In a ziplock bag smash 16 gingersnap cookies to the desired size. (optional, add the tiny crumbs to the ice cream while churning).
  4. Turn off the machine and remove the dasher.
  5. Add the smashed cookies to the ice cream and mix by hand.
  6. Fill the ice cream container and sprinkle some cookie pieces on top. 
  7. Cover and freeze for 8 hours or overnight.