Ninja Creami Gingerbread Ice Cream has all the flavors of gingerbread mixed into a sweet and creamy ice cream base. It’s perfectly spiced with flavors of ground ginger, cloves, cinnamon, and molasses. This recipe is made without cream cheese and it’s easy to whisk together in one bowl.
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Why This Recipe is So Good
- It tastes JUST like gingerbread! If you’re a fan of gingerbread, you’ll love this ice cream. It has the warm spicy flavor of this classic holiday treat using spices and molasses. Mix real gingerbread cookies into the ice cream then respin it to increase the gingerbread flavor.
- It’s super easy to make with a couple of ingredients. Outside of the spices, a few fridge and pantry staples like milk, heavy cream, brown sugar, and vanilla are needed. There aren’t any artificial sugars or sweeteners included in this recipe, just simple everyday ingredients that you already have on hand.
- It’s a delicious holiday or winter treat that’s simple to make during the hustle and bustle of the holiday season. Ninja Creami Gingerbread Ice Cream is stress-free to make and tastes like the most wonderful time of the year. Top it with gingerbread or crushed gingerbread cookies for an even more decadent treat!
Recipe Ingredients
- Milk and cream – Whole milk and heavy whipping cream give your ninja creami ice cream a rich and creamy consistency without the need for cream cheese.
- Brown sugar – Brown sugar and vanilla extract increase the richness of the ice cream. If you ran out of brown sugar you can mix regular granulated sugar with a tiny bit of molasses to achieve a similar flavor.
- Spices – This gingerbread ice cream is all about the spices! Ground cinnamon, ground cloves, and of course, ground ginger give the ice cream that classic gingerbread flavor.
- Molasses – A tiny bit of molasses really enhances the gingerbread flavor in this ice cream. Make sure to use dark molasses instead of blackstrap molasses, which can have a bitter taste.
How to Make Ninja Creami Gingerbread Ice Cream
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
- In a medium mixing bowl stir together brown sugar, molasses, vanilla extract, and spices until combined.
- Next whisk in the heavy cream and milk until the sugar is dissolved and everything is well incorporated.
- Pour the gingerbread ice cream base into a Ninja Creami pint container. Top with the lid then freeze on a level surface for at least 22 – 24 hours.
- Remove the lid, place the pint container into the outer ninja creami container, and insert into the machine. Press the “Ice Cream” button them allow it to run through the cycle.
- Scoop out ice cream and serve with gingerbread cookies.
Frequently Asked Questions —
Molasses, ground cinnamon, ground cloves and of course ground ginger! You can also add a little bit of ground nutmeg or allspice as well.
Absolutely! Spin you ice cream, then make a hole in the middle about 1 inch wide all the way to the bottom of the container, fill it with crushed gingerbread cookies or part of your gingerbread house then insert it into the machine running it thorough the “MIX-IN” setting. Or you could just top your ice cream with crushed gingerbread right before serving!
Most of the time I don’t! I sometimes do this for sorbet recipes, but ice cream usually stays pretty soft even after freezing. You can run it through the “RESPIN” setting if you like a softer- soft serve-like consistency!
Looking For More Ninja Creami Ice Cream Recipes?
- Ninja Creami Pumpkin Spice Ice Cream
- Ninja Creami Sweet Potato Ice Cream
- Ninja Creami Cookies and Cream Ice Cream
- Ninja Creami Chocolate Ice Cream
- Ninja Creami Vanilla Ice Cream
- Gingerbread Overnight Oats
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Ninja Creami Gingerbread Ice Cream
Equipment
- Medium mixing bowl
- whisk
Ingredients
- ⅓ cup brown sugar
- ¾ teaspoon dark molasses
- 1 ½ teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 pinch salt
- ¾ cup heavy cream
- ¾ cup milk
Optional Toppings
- Candied ginger for garnishing
- Gingerbread cookies for garnishing
Instructions
- In a medium mixing bowl stir together brown sugar, molasses, vanilla extract, ground cinnamon, ground ginger, ground cloves, and a pinch of salt until combined.
- Next, whisk in heavy cream and milk until the sugar is dissolved and everything is well incorporated.
- Pour the gingerbread ice cream base into a Ninja Creami pint container. Top with the lid then freeze on a level surface for at least 22 – 24 hours.
- Remove the lid, place the pint container into the outer ninja creami container, and insert into the machine. Press the “Ice Cream” button then allow it to run through the cycle.
- Scoop out ice cream and serve with gingerbread cookies.
Notes
How To Store/ Make Ahead
- Store the unblended ice cream base in the freezer for several months topped with the ninja creami lid.
- Blended ice cream can last in the freezer for about 1-2 months without tasting freezer-burned.
- Frozen blended ice cream: respin it using the “RESPIN” button to achieve a creamy consistency again.
Tips and Tricks
- If you want a firmer ice cream texture. After mixing your ice cream in the ninja creami it will have a soft serve texture for a firmer texture, allow it to freeze for 30 minutes – 1 hour before serving.
- Molasses – Dark molasses will add a slightly sweet and rich flavor to the ice cream. Blackstrap molasses can be a little bitter tasting so only use it if you like the flavor of it.
- Spices – Add more ground ginger if you want a spicier gingerbread flavor.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
