If you've ever wished gingerbread cookies could turn into ice cream, your Ninja Creami just made that dream come true. This Ninja Creami Gingerbread Ice Cream is the ultimate holiday treat: creamy, cozy, and loaded with the warm spices that make your kitchen smell like Christmas.
It takes less than five minutes to mix, and your Creami does the rest. No cooking, no eggs, no drama, just pure gadget-powered deliciousness. I love keeping a pint of this in my freezer for impromptu dessert nights, or pairing it with my Ninja Creami Apple Pie Ice Cream (3 ingredients) for a cozy family movie night.
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The Ingredients
- Half and half: gives the ice cream that creamy, scoop-able base.
- Instant vanilla pudding mix: keeps the texture soft and silky (Creami secret weapon).
- Ground cinnamon & ground ginger: the classic gingerbread duo.
- Brown sugar: adds sweetness and that hint of molasses flavor.
- Vanilla extract: rounds it all out with a bakery-like aroma.
- Ginger cookies: chopped and added in for crunch and nostalgia.
Notes:
- Don't skip the pudding mix, it's what keeps the Creami from turning your pint icy.
- Use soft cookies for chewy bites or crispy ginger snaps for crunch.
- Add a pinch of cloves or nutmeg for an even cozier spice blend.
See Recipe Card Below for Quantities
How to Make the Ninja Creami Gingerbread Ice Cream
Whisk the half and half, pudding mix, cinnamon, ginger, and brown sugar in a mixing bowl until smooth.
Stir in the vanilla extract.
Pour the mixture into your Ninja Creami pint container, staying below the max fill line.
Freeze upright for 12-24 hours until solid.
Spin the frozen pint in your Ninja Creami on the Ice Cream setting.
Check texture: if crumbly, add 1 teaspoon of half and half and hit Re-Spin.
Add mix-ins: sprinkle the crushed cookies and run the Mix-In cycle.
Scoop & serve immediately, or pop it back in the freezer for later.
Tips for Success
- Always freeze on a flat surface for even results.
- Re-spin if the texture looks crumbly, your Creami is made for it!
- Crush the cookies right before adding to keep them crisp.
- For an extra gingerbread kick, drizzle a spoon of molasses into the mix before freezing.
- Let the pint sit at room temperature for 2 minutes before spinning, easier on the motor.
Variations
- Swap the cookies for speculoos biscuits or snickerdoodles.
- Add a caramel swirl after the first spin for a sweet contrast.
- Use dairy-free half and half to make a lighter version.
- Stir in mini white chocolate chips for a cookies-and-cream twist.
- Add candied ginger pieces for extra spice and texture.
Serving Ideas
- Serve with warm gingerbread or sugar cookies.
- Make mini ice-cream sandwiches with ginger snaps.
- Top a slice of pumpkin pie or apple crisp with a scoop.
- Blend leftovers into a milkshake with oat milk and a pinch of cinnamon.
- Scoop it into a mug and pour espresso over top for a gingerbread affogato.
Storage Tips
- Press plastic wrap directly on the surface before sealing to reduce ice crystals.
- Store in the freezer up to 3 days, it's always creamiest fresh.
- Re-spin with a teaspoon of liquid if it feels icy after sitting.
- Keep crushed cookies in a jar to sprinkle fresh before serving.
FAQ
You can, but your ice cream will be icier. Half and half keeps it smooth and scoopable.
Yes! It adds structure, prevents ice crystals, and keeps the Creami magic going.
Absolutely. Just divide between two pint containers, never overfill a single one.
Ninja Creami Gingerbread Ice Cream
Equipment
Ingredients
Method
- Combine half and half, pudding mix, spices, and brown sugar in a bowl. Whisk smooth.
- Stir in vanilla extract.
- Pour into Creami pint container below the fill line.
- Freeze upright 12-24 hours until solid.
- Run on Ice Cream setting.
- If crumbly, add 1 teaspoon half and half and Re-Spin.
- Add crushed cookies and use Mix-In setting.
- Serve immediately and enjoy!
Notes
- The pudding mix makes the texture creamy without heavy cream.
- Freeze the pint flat for even results.
- Adjust spices to taste, ginger for kick, cinnamon for warmth.
- Try adding a pinch of salt for balance.
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