I created this recipe for Gingerbread Cookie Dough Ice Cream for Imperial Sugar. As usual, all opinions are my own.
The holidays are coming and it’s freaking me the heck out.
Do I seriously have to plan Christmas presents already? I don’t do black Friday at all, or gray Thursday or whatever it is now. I would rather spend the extra money to avoid the madness (and the freezing cold).
Before I get too worked up about Christmas, let’s deal with Thanksgiving first. This year is a dream come true. It will be my first year just cooking a Thanksgiving meal for my family. I’m hoping my mom and maybe a few others will join us, but the real prize is cooking in my own kitchen. Obviously I love to cook, so when the biggest food holiday of the year hits and I have to spend it at the mercy of other (certainly capable) hands, it can be kind of a bummer.
My list of what to make is already waaaaay too long. I’m definitely going to have to do some editing before hitting the grocery store. But it’s really like two meals, right?? Because I’m so not one of those “Let’s eat at 3pm” people (another problem with being at the mercy of others). I want to eat a light yet delicious and special lunch probably made up of appetizers before preparing the big meal of the day.
In an effort to make preparation just a little bit easier, I highly recommend you find a place for this gingerbread cookie dough ice cream at your holiday table. You can make it the day before and have it waiting in the freezer, perfect by itself or on top of your favorite pie.
The cream cheese in this recipe makes the ice cream so completely rich and creamy. It really comes together pretty fast with a little wait time while it freezes. I developed this recipe for Imperial Sugar, be sure to click over to see the full recipe!
Alyssa says
This ice cream looks so good, I can’t wait to try it!
Lindsay Moe says
Thanks Alyssa!
Beth @ The First Year says
My mouth is watering! The flavors sound so delicious together, I could definitely find a spot for this at my thanksgiving table!
Lindsay Moe says
I definitely recommend it!
Lynn @ Order in the Kitchen says
I’m obsessed with this ice cream!! Makes me want to eat a huge scoop OUTSIDE and it’s freezing lol!
Lindsay Moe says
That’s exactly what I did!
Christie - Food Done Light says
Gingerbread in ice cream? What could be better? I would adore this.
Karishma says
Ah, this looks so good! Definitely pinning.
Lindsay Moe says
Thanks Karishma!
Stephanie @ Girl Versus Dough says
We usually go the spinach-dip-in-a-bread-bowl or block-of-cream-cheese-and-jam-with-crackers approach to our pre-Thanksgiving eats, but I think I need to lay those sad, sorry appetizers to rest and we can all eat this amazeballs ice cream this year. Because what better day to eat ice cream before dinner than on the day of feasting, amiright?? 😉
Lindsay Moe says
If there’s cookie dough in the ice cream I’m pretty sure it counts as a meal. The perfect pre-feast snack!
Jessica says
Hi! I am planning on making this for this years Thanksgiving! Can the base be made the day before and chilled like a regular ice cream base or is the resealable plastic bag, submersion in bowl of ice water and occasional kneading necessary to the technique? TIA!
Lindsay Moe says
You will love it! What a great way to celebrate. You can definitely make and chill a day before. The plastic bag method is a way to speed up the chilling so you can get to ice cream faster.