Gingerbread has everything you want in a winter dessert—spice, warmth, depth—and translating that profile into ice cream gives you a contrast you don’t get from pies or cakes.
Most holiday ice cream recipes lean on shortcuts—pre-mixed spice blends, over-sweetened bases, or heavy-handed molasses. The problem is simple: those approaches flatten the flavor rather than letting the spices build complexity.
A proper gingerbread ice cream should taste layered, creamy, and distinctly seasonal without veering into sticky-sweet territory. This recipe accomplishes that by steeping real spices into a custard base, keeping the molasses measured, and balancing the richness with just enough warmth from the aromatics.
Cold dairy carries spice differently: the flavors open gradually, and the molasses adds a caramel note rather than overwhelming the palate. It’s especially good alongside warm apple desserts, fruit crisps, and anything involving brown butter.
Here is the recipe
Gingerbread Ice Cream
Ingredients
- 1 cups heavy cream
- 2 cup whole milk
- 11 ounces candy corn
- ¾ cup brown sugar
- 4 egg yolks
- 2 tbsp molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- Pinch of clove
Instructions
- Warm the milk, cream, sugar, and spices in a saucepan over medium heat until steaming.
- Whisk the egg yolks, then temper with a ladle of the warm mixture.
- Return everything to the pot and cook until the custard coats the back of a spoon.
- Stir in molasses and vanilla
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Serve with crushed ginger snaps for texture.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
Nutrition
Method
- Warm the base: In a medium saucepan, combine the milk, cream, brown sugar, cinnamon, ginger, nutmeg, and clove. Heat gently until the mixture begins to steam, stirring to dissolve the sugar. Avoid boiling—boiling dulls the spices.
- Temper the yolks: Whisk the egg yolks in a bowl. Slowly ladle in some of the warm spiced mixture while whisking to prevent curdling.
- Cook the custard: Return everything to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Add depth: Take the pot off the heat and stir in the molasses and vanilla. These go in at the end to preserve their aromatics.
- Chill fully: Pour the custard through a fine sieve, then refrigerate for at least four hours—or overnight—so the spices integrate properly.
- Churn: Freeze the base in your ice cream maker according to the manufacturer’s instructions.
- Serve: Scoop straight from the churn for a soft-serve texture, or freeze for 1–2 hours for a firmer consistency.
How to Serve It
- With apple pie or apple crisp: The acidity of the fruit keeps the spices lively rather than heavy.
- On top of warm gingerbread or spice cake: Double down on the flavor, but let the cold–hot contrast carry it.
- With crunchy toppings: Crushed ginger cookies or toasted pecans add texture without disrupting the flavor profile.
- As part of a winter dessert board: Pair with dark chocolate bites, caramel sauce, or roasted nuts.
Tips for Better Flavor
- Don’t overload the molasses. Two tablespoons provide backbone without creating bitterness.
- Use fresh spices. Old jars lose their punch, and this recipe relies on the spices doing the heavy lifting.
- Never boil the custard. Overheating flattens the aromatics and creates a cooked-egg taste you can’t undo.
- Chill overnight if possible. The spices become noticeably rounder and more harmonious after a long rest.
Gingerbread ice cream has a reputation for being either too sugary or too one-note, but this version avoids every common pitfall. The careful spice infusion, restrained molasses, and slow-cooked custard give you a dessert that actually highlights what people love about gingerbread in the first place: warmth, character, and complexity. It’s the kind of winter treat that doesn’t need embellishment—but it certainly never hurts to add a spoonful on top of something warm.