There’s been a sad, beat up box of gingerbread cookie dough mix languishing in my cupboards for years. No exaggeration: the expiration date was some time in 2008! I’m pretty sure my parents passed it on to me after several years of hoarding it themselves. Seeing as I’m not super-big on gingerbread men, instead of using it as intended I decided to make an even more awesome dessert: gingerbread cookie dough ice cream! Let me just tell you: it’s every bit as tasty (and festive!) as it sounds.
I added a bit of cookie dough to the ice cream before it was processed; this gave the ice cream proper a subtle hint of gingerbread flavor. The bulk of the dough went in after the ice cream was done churning, so that the finished ice cream is laced with lots of bits o’ frozen cookie dough goodness. If you’d rather, you can mix this recipe up a bit by adding gingerbread cookie dough to straight-up gingerbread ice cream (for maximum holiday cheer) – or just toss the cookie dough in after the ice cream’s frozen, for more of a gingerbread-on-vanilla effect.
This was my first time experimenting with coconut milk and creamer in ice cream. I don’t know whether it was a fluke or what, but the result wasn’t as smooth as creamy as I’ve come to expect from my soy-based recipes. Probably it’s an anomaly, since I adore So Delicious’s coconut milk line. Further research is required. Delicious, delicious research.
By the way, operation So Delicious Pumpkin Spice? Is a no go. Such a bummer! At least there’s coconut milk nog, right? Toss some gingerbread ice cream in there and it’s close enough to pumpkin spice for me.
Gingerbread Cookie Dough Ice Cream
3/4 cup coconut or soy milk, divided
2 tablespoons arrowroot powder
1 3/4 cup coconut or soy milk creamer
1/2 cup sugar + extra to taste
1 tablespoon vanilla extract
1 to 2 cups gingerbread cookie dough, divided (I used a prepackaged mix, but may I suggest this recipe from the PPK?)
1. In a small bowl or mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk briskly and set aside.
2. In a saucepan, combine the remaining 1/2 cup of soy milk with the coconut milk creamer and sugar. Bring to a slow boil on medium-high heat. Whisk well and often.
3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Add the vanilla extract and mix again. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)
4. While the batter is cooling, make the gingerbread cookie dough. If necessary, store in the fridge in an airtight container for up to 24 hours. About two hours prior to making the ice cream, set the cookie dough out on the counter so that it can return to room temperature.
5. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions.
Add about 1/2 cup of the cookie dough to the batter at the beginning of the machine’s cycle. Most of the cookie dough will incorporate into the ice cream, giving it a subtle gingerbread flavor; the rest will be broken up into tiny chunks.
Add the remaining cookie dough (or to taste) to the ice cream as you dispense it into a storage container. Tear off little, teaspoon-sized pieces and toss it into the ice cream. When done, mix the ice cream thoroughly to spread the cookies dough around.
6. Enjoy immediately as soft serve or chill in the freezer for a few hours for a firmer dessert. Using the leftover cookie dough, make gingerbread cookies and serve with the ice cream. Triple gingerbread ice cream sandwiches, anyone?