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A metal ice cream scoop lifting a scoop of light beige ice cream from a clear container.
Sophie

Ninja Creami Gingerbread Ice Cream

Creamy and full of holiday spice, this Ninja Creami Gingerbread Ice Cream turns your favorite cookies into a smooth, festive dessert that’s ready in minutes (plus freezing time).
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Prep Time 10 minutes
Cook Time 0 minutes
1 day
Total Time 1 day 10 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Equipment

  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Ninja Creami pint container and machine

Ingredients
  

  • 1 ¾ cups half and half
  • 3 tablespoon instant vanilla pudding mix
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • ¼ –⅓ cup crushed ginger cookies

Method
 

  1. Combine half and half, pudding mix, spices, and brown sugar in a bowl. Whisk smooth.
  2. Stir in vanilla extract.
  3. Pour into Creami pint container below the fill line.
  4. Freeze upright 12–24 hours until solid.
  5. Run on Ice Cream setting.
  6. If crumbly, add 1 teaspoon half and half and Re-Spin.
  7. Add crushed cookies and use Mix-In setting.
  8. 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.