Gingerbread Ice Cream

Gingerbread Ice Cream

I haven’t  bought any ice cream for about five months. I’ve been churning out all sorts of different flavors since I bought my ice cream maker. I’m really excited about making seasonal flavors for Christmas this year!

Gingerbread Ice Cream

I made the gingerbread men and the ice cream mixture one evening and churned the ice cream the next day. I saved plenty of gingerbread men to use in my Gingerbread Jars.

Gingerbread Ice Cream

The recipe for the gingerbread men is from Have you Eaten? I think I like Billy’s recipe using golden syrup more than the gingerbread made with molasses. I made a vegan ice cream base after I accidentally scrambled the egg based mixture that Billy used. I couldn’t bring myself to waste another 6 eggs if I messed it up again!

Gingerbread Ice Cream

Gingerbread Ice Cream


Gingerbread Biscuits

100g unsalted butter, softened

100g dark brown sugar

80g golden syrup

1 egg

1 egg yolk

300g plain flour

pinch of salt

1tsp baking soda

2 1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp nutmeg

Ice Cream

235ml soy milk, divided

16g arrowroot powder

470ml soy creamer

150g sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1 tbs ground ginger

100g crumbled gingerbread biscuits


  1. Make the biscuits. Beat the butter, brown sugar and golden syrup together on high speed with an electric mixer until light and creamy. Turn the speed to medium and add the egg yolk and egg and beat until well combined.
  2. Stir in the dry ingredients with the mixer on low speed. Gather the dough together and flatten into a disc. Cover with plastic wrap and refrigerate for an hour or until firm.
  3. Preheat the oven to 165 C and line a baking tray with parchment paper. On a lightly floured surface roll the dough out to 3mm thick. Use cookie cutter to cut out shapes. Bake for until golden. 6 minutes for mini gingerbread men and 8-10 minutes for medium sized. Transfer to a wire rack to cool.
  4. Make the ice cream. In a small bowl whisk together 60ml of the soy milk and the arrowroot and set aside.
  5. In a small saucepan mix together the creamer, remaining milk and sugar over low heat. Once it begins to boil remove from the hat and stir in the arrowroot mixture and spices.
  6. Refrigerate until chilled about 2-3 hours or overnight and churn in an ice cream maker. Stir in the crumbled biscuits and freeze.


The amount of spice called for in the ice cream base was a little too strong for me so I added a teaspoon of pumpkin pie spice instead.

adapted from Have You Eaten?

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