Gingerbread Ice Cream (No Churn)

This gingerbread ice cream is made with a simple syrup-infused base. It’s a no churn ice cream with delicious cozy spices. You can savor this ice cream in the same way you do after taking the first bite of a fresh batch of freshly baked gingersnaps.

Every winter, I get excited about seasonal flavors, but… I have one guilty pleasure. Making a trip to Starbucks for a hot gingerbread latte. There is something about gingerbread that feels like a warm, cozy sweater easing the winter chill.

Since I’ve slowly become one of those home cooks who make everything from scratch, my annual holiday trips to Starbucks have come to an end, thanks to The Pioneer Woman’s wonderful Gingerbread latte recipe (it’s pure joy in a mug). Erica Kastner’s recipe inspired me to make this homemade gingerbread ice cream.

While I love a pint of seasonal ice cream from Trader Joe’s. There are some flavors you can’t find in the frozen section.

Using my tea-based ice cream recipe (my chai ice cream) as a starting point, I used a standard ratio of heavy whipping cream with an additional source of fat used to infuse the gingerbread simple syrup. Since heat is a conduit of flavor, the simple syrup gets added to warm milk. Then it chills in the fridge before adding it to the ice cream base.

Gingerbread ice cream step-by-step:

1. In a small pot, add the milk and heat it. Stir in the gingerbread syrup and maple syrup, then cover with plastic wrap to prevent a skin from forming. Set in the fridge for 30 minutes to chill. The milk can be heated in the microwave as well. However, the milk should not boil.
2. Once it’s cold, pour the gingerbread-infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
3. In a separate bowl, pour the cold heavy cream, vanilla paste, and sea salt. Then use a hand mixer or stand mixer to whip to medium- stiff peaks.
4. Add the gingerbread milk mixture, slowly with the mixer on, and whip until combined. Don’t overmix! Overmixing will adversely affect the texture. Pour into an airtight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving. Serve with whipped cream and a dash of cinnamon if desired.