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This ultra simple gingerbread chocolate chip no churn ice cream is packed with crumbled gingerbread cookies, mini chocolate chips, and warm winter spices. The secret ingredient is key to making this smooth and decadent!

Gingerbread Chocolate Chip No Churn Ice Cream in a cone

I’ve had a bit of a beef with no churn ice creams in the past. I’ve made them a few times, but I could never get past the fact that mine never turned out creamy or soft like everyone else’s on the internet. Initially I blamed it on the Pinterest movement, that we bloggers were just convinced that we could sacrifice ease for actual success in a recipe, making something that was “good enough”, if it still meant we were getting hits and clicks out of it – feeding the Pinterest machine instead of ourselves.

But I have officially unlocked the secret to good, I mean really good, no churn ice cream. 

Gingerbread Chocolate Chip No Churn Ice Cream in a cone with an ice cream scoop

Every fall I hit the pumpkin spice thing hard. Coffee, cereals, scones, you name it, I’m there. But right after Thanksgiving, and give me all the warm, cozy, winter spices, gingerbreads, and boozy confections you can. Maybe even a peppermint mocha here and there.

And am I the only one that loves ice cream when it’s cold out? All the more reason to layer under a pile of fuzzy blankets on the couch, by the fire? Then there is the dog, who is velcroed to me as soon as my spoon glances the bottom of the dish. It’s like a Pavlovian response with this dog, he hears the ding, and then he’s there, drooling all over my leg. Utterly ridiculous animal. But I can never say no to him.

Gingerbread Chocolate Chip No Churn Ice Cream in a gray and white loaf pan

So here we are, with an Christmas worthy, easy, actually soft and creamy, no churn ice cream, that is perfect for cold weather, and cozying up by the fire. It’s speckled with mini chocolate chips, mixed with chopped and crumbled gingersnap cookies, and topped with even more. I might not have been sold on no churn ice creams before but this gingerbread chocolate chip no churn ice cream really is one for the books!

One of the best tips I ever learned for making ice cream was from America’s Test Kitchen. To reduce the ice crystals from forming in the ice cream, they added a couple teaspoons of corn syrup to the mixture. It really did make all the difference in traditional custard based ice creams, so I gave it a go with this gingerbread chocolate chip no churn ice cream, and it worked like a charm!! After the requisite four hours in the freezer, it was light, creamy, soft and absolutely perfect. It’s definitely worth tucking this little tid bit away in the memory bank for future use.

Ingredients For Gingerbread Chocolate Chip No Churn Ice Cream

  • Heavy Cream
  • Ground Cinnamon
  • Ground Allspice
  • Ground Cloves
  • Ground Nutmeg
  • Fresh Ginger
  • Vanilla Extract
  • Condensed Milk
  • Light Corn Syrup
  • Molasses, Full Flavor preferrable
  • Mini Chocolate Chips
  • Chopped Gingersnaps
Gingerbread Chocolate Chip No Churn Ice Cream in a gray and white loafpan with ice cream scoop overhead

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Gingerbread Chocolate Chip No Churn Ice Cream in a cone

Gingerbread Chocolate Chip No Churn Ice Cream

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  • Author: Megan Keno
  • Prep Time: 20 minutes
  • Chill Time: 6 Hours
  • Total Time: 6 hours 20 minutes
  • Yield: 1 9×5″ pan 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This ultra simple gingerbread chocolate chip no churn ice cream is packed with crumbled gingerbread cookies, mini chocolate chips, and warm winter spices.

Ingredients

Units Scale
  • 2 1/2 cups Heavy Cream, divided
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Allspice
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 1 inch Peeled Fresh Ginger, sliced
  • 1 tsp Vanilla Extract
  • 1 can Condensed Milk
  • 3 tsp Light Corn Syrup
  • 2 Tbsp Molasses, Full Flavor preferrable
  • 1/3 cup Mini Chocolate Chips
  • 1 1/2 cups Chopped Gingersnaps

Instructions

  1. In a small sauce pan, combine the cinnamon, allspice, cloves, nutmeg and ginger. Add 1/2 cup of the heavy cream to the saucepan and turn the pan to medium heat. Stir the mixture together to steep the spices. Do not allow the mixture to come to a full boil, but steam and a few bubbles is okay. Cook for about 5 minutes. Set aside to cool, or refrigerate if you can. Remove the sliced ginger pieces and discard.
  2. In a small bowl, stir together the condensed milk, molasses, and corn syrup. Set aside.
  3. In a large mixing bowl, whip the remaining heavy cream, along with the chilled spiced heavy cream, until it is fully whipped and stiff peaks have formed.
  4. Fold in the molasses condensed milk mixture until it is completely incorporated. The cream will soften and the mixture may appear to flatten and become more liquidy.
  5. Fold in the chocolate chips and 1 cup of the chopped gingersnaps. Pour the mixture into a loaf pan, or a 9×9 baking dish. Top with the remaining half cup of gingersnaps, and extra chocolate chips, if you want them. Because you do.
  6. Freeze for 4-6 hours. Cover any remaining portions with a double layer of plastic wrap or aluminum foil once the ice cream has set.

Notes

Adapted from Country Living’s Gingerbread Chocolate Chunk No Churn Ice Cream December 2018 magazine.