Gingerbread Cookie Ice Cream

A spiced molasses ice cream base mixed with chopped gingerbread cookies.

⏱️ Prep: 5 min🍳 Cook: 0 min

Ingredients

½ cup	120 ml	whole milk
½ cup	120 ml	heavy cream
¼ cup	60 ml	dark brown sugar
1½ tablespoons	23 ml	molasses
¾ teaspoon	3.8 ml	ground ginger
¾ teaspoon	3.8 ml	ground cinnamon
⅛ teaspoon	0.6 ml	ground nutmeg
⅛ teaspoon	0.6 ml	ground cloves
¾ teaspoon	3.8 ml	vanilla extract
⅓ cup	80 ml	gingerbread cookies, chopped, for mix-in

In a large bowl, whisk together milk, heavy cream, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, and vanilla extract until sugar is dissolved and mixture is smooth.
Make sure pint base is closed. Pour mixture into an empty CREAMi® Swirl Pint. Place storage lid on the pint and freeze for 24 hours.
Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
Select SCOOP, then select ICE CREAM.
With a spoon, create a 1½-inch wide hole that reaches the bottom of the pint. Add chopped gingerbread cookies to the hole in the pint and process again using the MIX-IN program.
When processing is complete, remove ice cream from pint and serve immediately.