When my kitchen smells like gingerbread, I know the holidays are officially here. But instead of baking cookies this year, I decided to spin those warm, spicy flavors into a creamy frozen treat, and oh wow, it worked! This Ninja Creami Gingerbread Ice Cream is silky smooth, filled with cinnamon and ginger, and has those nostalgic cookie notes that taste like December in every bite.
This recipe takes just minutes to mix, then your Creami does the rest. I love serving it after a cozy dinner with friends, or sneaking a scoop while wrapping gifts (no judgment). It pairs perfectly with apple crisp, pumpkin pie, or even my Gingerbread Donuts with Maple Glaze .
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The ingredients
- Half and half: rich, creamy base that freezes perfectly.
- Instant vanilla pudding mix: gives structure and helps prevent iciness.
- Ground cinnamon: warm spice that defines the season.
- Ground ginger: brings that unmistakable gingerbread bite.
- Brown sugar: adds molasses depth and extra holiday sweetness.
- Vanilla extract: rounds everything out.
- Ginger cookies (crushed): for crunchy mix-ins and classic gingerbread flavor.
Notes:
- You can add a pinch of nutmeg or cloves for a deeper spice blend.
- Use soft or crisp ginger cookies, each gives a different texture.
- The pudding mix is key! It thickens the base and makes it creamier than using milk or sugar alone.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Ninja Creami Gingerbread Ice Cream
Whisk together the half and half, vanilla pudding mix, cinnamon, ginger, and brown sugar in a medium mixing bowl until smooth.
Stir in the vanilla extract until completely combined.
Pour the mixture into a Ninja Creami pint container, making sure not to exceed the max fill line.
Freeze the pint upright for at least 12 hours, or up to 24 hours, until completely solid.
Spin in the Ninja Creami using the Ice Cream function.
Check texture: if crumbly, add 1-2 teaspoons of half and half and re-spin until creamy.
Add mix-ins: open the pint, sprinkle in crushed ginger cookies, and run the Mix-In function.
Scoop and enjoy immediately, or freeze again for later (see tips below).
Tips for Success
- The pudding mix acts like magic, it keeps the ice cream from turning icy.
- Make sure your pint freezes on a flat surface, not tilted, for even texture.
- If you like a stronger gingerbread flavor, add 1 teaspoon of molasses before freezing.
- Always taste before freezing, you can adjust sweetness or spice easily at that stage.
- If it's too firm after freezing again, let it sit 5 minutes at room temp or re-spin with a splash of half and half.
- Don't crush cookies too fine, chunky bits add the best crunch.
Variations
- Add molasses or maple syrup for deeper flavor.
- Stir in candied ginger for an extra spicy twist.
- Add a swirl of caramel sauce or cream cheese frosting before freezing for a bakery-style scoop.
- Make it dairy-free with a coconut-based half and half and instant pudding alternative.
- Mix in white chocolate chips or toasted pecans for more texture.
Serving Ideas
- Top with crushed ginger snaps and whipped cream for a festive dessert.
- Sandwich between two molasses cookies for gingerbread ice cream sandwiches.
- Serve alongside pumpkin pie, pecan tart, or roasted pear crisp.
- Add a scoop to hot coffee or chai for the ultimate holiday affogato.
- Use as a base for milkshakes, try blending with a splash of oat milk and more cookies!
Storage Tips
Keep extra cookie bits in a jar and sprinkle them fresh on top before serving.
Press plastic wrap directly onto the ice cream before sealing to prevent ice crystals.
Store in the freezer for up to 3 days for best texture.
Re-spin before serving if it feels icy or crumbly.
FAQ
Can I make this without the pudding mix?
Technically yes, but it won't be as creamy. The pudding mix gives it that soft-serve texture the Creami is known for.
What kind of ginger cookies should I use?
Use your favorite! Crisp ginger snaps stay crunchy, while soft gingerbread cookies blend in for a doughy texture.
Can I double the recipe?
Yes, just divide it into two pints so each freezes evenly.
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Ninja Creami Gingerbread Ice Cream
Equipment
- Mixing bowl
- Whisk
- Measuring spoons
- Ninja Creami pint container and machine
Ingredients
- 1ยพ cups half and half
- 3 tablespoons instant vanilla pudding mix
- ยฝ teaspoon ground cinnamon
- ยฝ teaspoon ground ginger
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- ยผ -โ cup crushed ginger cookies
Instructions
- Combine half and half, pudding mix, cinnamon, ginger, and brown sugar in a bowl. Whisk until smooth.
- Stir in vanilla extract.
- Pour into a Ninja Creami pint container (don't go past the fill line).
- Freeze upright for 12-24 hours until completely solid.
- Insert pint into Ninja Creami and run the Ice Cream cycle.
- If crumbly, add a splash of half and half and re-spin until smooth.
- Add crushed ginger cookies and run Mix-In cycle.
- Scoop, top with extra cookies, and enjoy!
Notes
- Chill the mix 10 minutes before freezing for an extra smooth result.
- Don't skip re-spinning, it's key to that soft creamy texture.
- Crushed ginger cookies can be replaced with speculoos or molasses cookies.
- Try adding a pinch of nutmeg or cloves for extra holiday spice.
Sophie Viau says
It tastes exactly like a gingerbread cookie turned into ice cream! The spices are cozy but not overpowering, and the texture came out super creamy after one re-spin. Itโs going to be my go-to holiday treat this year!