Browse by
Browse by
Browse by
Browse by
Gingerbread Cookie Dough Ice Cream
Tested by Imperial Sugar
Member Submitted Recipe
Gingerbread Cookie Dough Ice Cream
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Spicy, eggless cookie dough brings an unusual twist to this thick and creamy ice cream.

Prep time
Plan for

Freeze 4 hours or more

About 1 quart, or eight 1/2 cup servings
Sign in to post a comment
Gingerbread Cookie Dough Ice Cream
Light Brown Sugar
Dark Brown Sugar
Prep time :
Plan For

Freeze 4 hours or more

Yield :
About 1 quart, or eight 1/2 cup servings


Ice Cream

  • 2 cups whole milk
  • 5 teaspoons cornstarch
  • 1 1/4 cups heavy cream
  • 2/3 cup Imperial Sugar Light Brown Sugar
  • 1/4 teaspoon coarse kosher salt
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons cream cheese, cut into 1 inch cubes

Cookie Dough

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup Imperial Sugar Dark Brown Sugar
  • 2 tablespoons molasses
  • 1/2 cup plus 2 tablespoons all-purpose flour*
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons heavy cream

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a small bowl, mix 1/4 cup whole milk with cornstarch to create a slurry. Set aside.
  2. In a heavy 4 quart saucepan, combine remaining milk, cream, sugar and salt. Bring to a boil over medium heat, stirring occasionally and allow to boil for 4 minutes. Watch carefully and adjust heat as necessary to avoid boil over. Remove from heat and stir in slurry. Return to heat and bring to a boil once again. Cook, stirring, until thickened, about 2 minutes. Remove from heat and stir in vanilla.
  3. Place cream cheese in a large bowl and slowly whisk in hot milk mixture. Continue to whisk until completely incorporated and smooth. Transfer mixture to a one gallon resealable plastic bag and seal. Submerge bag in a bowl of ice water, kneading bag every ten minutes or so and adding more ice as necessary, until chilled, about 30 minutes.
  4. While base is chilling, combine butter and brown sugar in a medium sized bowl. Add molasses and thoroughly combine. Add flour, ginger, cinnamon and cloves and stir until almost incorporated. Add heavy cream and thoroughly combine.
  5. Pour milk mixture into an ice cream maker and freeze according to manufacturer’s instructions. Pour half churned ice cream into a one quart storage container with a tight fitting lid, then crumble cookie dough over top. Pour in remaining ice cream and smooth top. Seal top of container and place in coldest part of freezer until firm, at least 4 hours. Let sit at room temperature for a few minutes before scooping and serving.


Recipe developed for Imperial Sugar by Lindsay Moe @theliveinkitchen.

Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.