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!