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Holidays Ice Cream - No Machine Festive Ice Cream made with just cream and condensed milk!!

Gingerbread Cookie Ice Cream

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Hi Bold Bakers!

I am excited to share this recipe for Gingerbread Ice Cream with you. This year when Christmas rolls around, instead of serving up that expected pumpkin or pecan pie, your friends and family will absolutely love this indulgent Gingerbread Ice Cream. I don’t know about you but oftentimes around the holidays I end up with all kinds of extra cookies, nuts, spices, and purees. Instead of letting it all sit in my cupboard until next year I love to make my classic No-Machine Ice Cream base and add in what I have on hand. This Gingerbread Ice Cream is the perfect way to put those extra gingerbread cookies to use!

Just like all my other No Machine Ice Cream recipes, this one starts with just 2 ingredients you probably already have, heavy fresh dairy cream, and sweetened condensed milk. After whipping up the no fuss Ice Cream base, the flavor takes a holiday turn. I crushed up gingerbread men I had leftover, and added them to my ice cream. Feel free to throw in any extra cookie crumbs you have around, and that includes your gingerbread house.

After the gingerbread crumbs are mixed into the vanilla base it is transformed into something so rich, comforting, and full of that gingerbread flavor we all associate with the holidays! I can’t wait for you to give this a try!

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Have you seen my Holiday Baking Headquarters page? There you’ll find every recipe you could possibly need for the Holidays, from Easy Sugar Cookies to my Best-Ever Pecan Pie. Plus, get more Holiday Ice Cream flavors including Gingerbread Men and Cookies for Santa Ice Cream.

5 from 1 vote
Holidays Ice Cream - No Machine Festive Ice Cream made with just cream and condensed milk!!
Gingerbread Cookie Ice Cream
Prep Time
10 mins
Total Time
10 mins
Servings: 8
Author: Gemma Stafford
  • 14 ounce (1 Can/ 400ml) sweetened condensed milk, cold
  • 2 cups (16oz/450 ml) heavy cream, cold
  • 1 teaspoons vanilla extract (optional)
  • 1 1/2 cup ( 3 1/2oz/135g) crushed gingerbread cookies
  1. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  2. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  3. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  4. Now you have your ice cream base add in your gingerbread cookie crumbs.
  5. Freeze at least 4 hours or overnight before scooping and serving.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Cfwong on November 24, 2017 at 3:06 pm

    Hi,Gemma,in my country,is quite difficult to get heavy cream,any substitute for heavy cream (can only find whipping cream in grocery store…..) I really like your homemade ice cream,and I want to make it….But ingredient is a major problem to me

    • Gemma Stafford on November 25, 2017 at 3:31 am

      Hi there,
      I know, this is really an issue in countries where there is no dairy industry, I am sorry.
      However you generally then have access to coconut milk/cream. This is a great alternative, and you can make lots of non dairy treats.
      ( take a look at these!
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      I do hope this is of help,
      Gemma 🙂

  2. Ann on November 23, 2017 at 10:46 am

    When I clicked on the link, it went directly to the recipe for the White Chocolate & Cranberry Ice Cream instead of the Gingerbread Ice Cream. :'(
    You make the most amazing recipes!!! 😀

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