Gingerbread House Ice Cream

Name: Gingerbread House Ice Cream
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 50 g plain flour; 50 g unsalted butter; 20 g light muscovado sugar; 1 tbsp. golden syrup; 1 tbsp. milk; 1 tsp. ground ginger; 400 mL double cream; 1/2 tsp. ground ginger; 1/2 tsp. ground cinnamon; 250 g condensed milk; 100 mL whole milk; 3 candy canes, crushed; 50 g Jelly Tots; 50 g Smarties; 15 g mini marshmallows; 1 tbsp. sugar sprinkles, we used Jimmies

All the flavours of a gingerbread house, including sprinkles and gingerbread cookie dough - in ice cream form!

By The GH Kitchen TeamUpdated: 05 July 2024

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If you love the nostalgic, sweet taste of a gingerbread house, with it's spiced cookie, sweet icing and colourful sprinkles and sweet, then you'll adore this ice cream we've created.

This no-churn ice cream is a celebration of everything festive with the flavours of a gingerbread house and makes a great dessert idea for little ones who might not be so keen on a fruity pudding come Christmas day.

Take a look at our favourite gingerbread recipes for all the festive baking inspiration you need.

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Yields:

10 serving(s)

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Cal/Serv:

406

Ingredients

For the gingerbread dough

50 g plain flour
50 g unsalted butter
20 g light muscovado sugar
1 Tbsp. golden syrup
1 Tbsp. milk
1 tsp. ground ginger

For the ice cream

400 ml double cream
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
250 g condensed milk
100 ml whole milk

For the decoration

3 candy canes, crushed
50 g Jelly Tots
50 g Smarties
15 g mini marshmallows
1 Tbsp. sugar sprinkles, we used Jimmies

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. For the gingerbread dough, sprinkle the flour on to a baking sheet and bake for 10min. Meanwhile, in a small pan melt the butter, muscovado sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Empty into a heatproof bowl and mix in the milk. Set aside to cool.
2. Step 2In a medium bowl mix the baked flour and ground ginger. Scrape in the cooled butter mixture and mix to combine. Set aside to cool and thicken.
3. Step 3Next make the ice cream. In a large bowl, using a handheld electric whisk, beat the cream and spices until the mixture just holds soft peaks. Add the condensed milk and milk and briefly beat to combine.
4. Step 4 Roll the gingerbread into small balls (it will still be very soft). Add the gingerbread balls and most of the decoration ingredients (reserving some for the topping) to the ice cream mixture and gently fold to combined.
5. Step 5Scrape into a rough 1.5 litre freezer-proof container, scatter over the remaining decoration ingredients and freeze until solid, about 6hr.
6. Step 6To serve, allow to soften slightly at room temperature before serving in scoops.