Gingerbread Ice Cream – a delicious recipe with Egg Yolks, Icing Sugar, Mixed Spice, Whipping Cream, Gingerbread Cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg yolks with icing sugar until smooth, 2-3 minutes. Stir in mixed spice until well-combined.
2
In a separate mixing bowl, whip cream. Fold in egg yolk mixture.
3
Crumble 2 gingerbread cookies and throw them in the bowl. Mix again.
4
No-churn option:
5
Pour the mixture in a plastic container, crumble the rest of the cookies and stir them in. Transfer to the freezer and freeze several hours (for best results, overnight). Take the ice cream out and mix to break any ice crystals. Do this at least 3 to 4 times every hour.
6
Ice cream machine:
7
Follow the instructions on your ice cream machine. After 30-40 minutes, when the ice cream is harder but not too hard, turn machine off. Transfer ice cream to a plastic container. Crumble the remaining cookies and add to the ice cream. Gently stir them in. Place in the freezer for a few hours.
8
Serve with some extra gingerbread cookies, if desired!
793
kcal
Calories
48
g
Fat
78
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 Egg Yolks, 10 Tablespoons Icing Sugar, 2 teaspoons Mixed Spice, 400 milliliters Whipping Cream, and more.
Yes, Gingerbread Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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