Caramel Gingersnap Ice Cream Recipe

This caramel gingersnap ice cream recipe is the perfect homemade dessert: creamy, comforting, and full of warm flavors. The smooth vanilla base, with a hint of cinnamon, is mixed with rich caramel and finished with crunchy gingersnap pieces. This was invented by my daughter and remains one of our favorite ice cream recipes many years later.

close up view of finished ice cream.

Caramel Gingersnap Ice Cream

A spiced vanilla ice cream base swirled with creamy caramel and spiced gingersnaps. The perfect ice cream for fall and winter.
Prep Time 30 minutes
Cook Time 15 minutes
cooling 12 hours
Total Time 12 hours 45 minutes
Serving Size 8 servings

Equipment

  • Medium saucepan
  • Mixing Bowls
  • Whisk
  • Hand mixer
  • Fine-mesh sieve or cheesecloth
  • Plastic Wrap

Ingredients 

  • 1 ½ cups whole milk
  • cups heavy cream
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • 4 egg yolks
  • pinch salt
  • ½ cup jarred caramel sauce
  • 20 crumbled gingersnaps

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Instructions 

  • Prepare the milk and cream mixture.  Combine the milk, cream, ½ cup sugar, cinnamon, and a pinch of salt in a medium saucepan. Then, heat over medium heat, stirring occasionally, until the mixture is steaming (approximately 170°F). If using vanilla bean, scrape the seeds into the mixture and add the pod. Remove from heat.
    milk cream and cinnamon in small saucepan.
  • Beat the egg yolks.  In a mixing bowl, whisk the egg yolks with the remaining ¼ cup sugar until the mixture is pale and thick. You can use a hand mixer on low speed for efficiency. The color should visibly lighten.
    bowl of egg yolks before and after beating.
  • Temper the egg yolks.  Gradually add ½ cup of the warm milk to the egg yolks, whisking continuously to prevent curdling. Repeat this process until you’ve incorporated about half the milk mixture. Then, slowly pour the tempered egg yolks back into the saucepan, whisking constantly.
    milk being poured into bowl of eggs and back onto stovetop.
  • Cook the custard.  Place the saucepan over medium heat and stir until the custard thickens and reaches 185°F. You’ll know it’s ready when it coats the back of a spoon, and you can draw a clear line with your finger that stays intact. Do not let the mixture boil. Remove from heat and stir in the vanilla extract (if using).
  • Strain and chill the custard.  Pour the custard through a fine-mesh sieve or cheesecloth into a large bowl to remove any solids. Then, cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent skin from forming. Chill in the refrigerator for 4-24 hours until thoroughly cold.
    metal strainer over bowl of custard.
  • Churn the ice cream.  Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. The mixture should reach a soft-serve consistency after churning.
    ice cream machine showing 3 stages of churning.
  • Mix in the gingersnaps.  Gently fold the crumbled gingersnaps into the churned ice cream by hand to make sure even distribution.
  • Swirl in the caramel.  Transfer the ice cream to a loaf pan or storage container. Then, drizzle the caramel sauce over the top and use a butter knife to create swirls in a figure-eight motion. Be careful not to overmix; the goal is to create distinct ribbons of caramel.
    loaf pan with soft ice cream getting caramel swirls in.
  • Freeze until firm.  Cover the container with plastic wrap or a lid and freeze for at least 4 hours or until the ice cream is firm.

Notes

The taste of this ice cream depends a lot on the caramel and cookies you choose.  Try to use a caramel sauce that you enjoy, and go for gingersnaps that are crunchy and full of flavor—not stale or too soft.
When you mix the caramel into the ice cream, be gentle.  Just a few figure-eight motions with a knife will do.  If you mix too much, the caramel will blend in, and you won’t get those lovely swirls.
The caramel should be warm enough to pour quickly but not hot enough to melt the ice cream.  It might clump if it’s too cold instead of creating lovely swirls.
Instead of pouring all the caramel in one area, drizzle it over the ice cream in layers as you put it in the container.  This helps spread it out better and gives you those beautiful swirls.
While gingersnaps are a classic choice, feel free to try other options.  Crushed biscoff cookies or candied pecans can also taste great if you want to twist the recipe.
If your caramel sauce is really sweet, think about cutting back on the sugar in the custard base a bit.  This helps keep the flavors balanced and prevents them from being too sweet.
Cinnamon can lose its flavor over time, so make sure yours is fresh and smells good.  Using quality spices will enhance the taste of your ice cream and make it memorable.
Calories: 389kcal | Carbohydrates: 44g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 153mg | Sodium: 179mg | Potassium: 195mg | Fiber: 1g | Sugar: 34g | Vitamin A: 874IU | Vitamin C: 0.3mg | Calcium: 121mg | Iron: 1mg

This ice cream is the perfect recipe for those who love fall and winter’s warm, spicy flavors. The gingersnaps add a nice crunch, creating a tasty blend of creamy, sweet, and spiced flavors in every bite. The best part? You don’t need to be an ice cream pro to make it. For the best texture, I chill my mixture well before churning, and I’m gentle with the caramel to keep those lovely swirls. You can also check my full collection of other ice cream recipes for even more creamy, delicious ideas.

finished gingersnap ice cream with caramel ribbons

I’m sure you’ll enjoy it as much as I do. If you’re looking for a fruity twist, my Strawberry Ice Cream recipe is a must-try. It’s light, refreshing, and perfect for warmer days.

Tips for the Best Caramel Gingersnap Ice Cream

  • When heating the custard, it’s important to be patient. Keep stirring it over medium heat and avoid turning up the heat too high, as this can cause the eggs to curdle or the milk to burn. Taking it slow is the way to go.
  • After cooking the custard, taste it before chilling to check if the flavor is right. This is your chance to adjust the sweetness or spice; remember, it will taste less sweet after freezing.
  • If you have an ice cream maker, refer to the manual for specific instructions. Different models may churn at different speeds, so watch it closely to prevent over-churning, which can make the texture gritty.
  • Make sure your custard is completely cold before churning—don’t rush this! If it’s warm, it won’t churn properly and may become icy. Chill your ice cream maker bowl and any mixing tools for added assurance.
  • Even if your custard seems smooth, straining it will remove any tiny bits of cooked egg, giving it a nice silky texture. It’s a small step, but it enhances the outcome.
  • To keep your freshly churned ice cream from melting during transfer, put your loaf pan or storage container in the freezer for 10-15 minutes before using it. A cold pan helps the ice cream harden more quickly.
  • When you freeze the ice cream, layer it in thin amounts in the container instead of pouring it all in at once. This helps it freeze faster and stops ice crystals from forming.
  • If you’re new to homemade ice cream, this comprehensive guide breaks down the process step by step and is perfect for building confidence before diving into this recipe

Some ingredients and tools in this recipe might not be things you use every day, but they’re important for making the ice cream come out just right. Here’s a simple look at a few and why they’re important:

ingredients. on white marble counter.
  • Vanilla bean or vanilla extract: A vanilla bean gives a stronger, more natural flavor than extract. You can find it in the baking aisle; if you like, you can use good-quality vanilla extract instead for ease.
  • Caramel sauce: Store-bought caramel works well here, but make sure it’s thick and creamy for the best swirls. You can make your own with sugar, butter, and cream or use dulce de leche for a creamier swirl.
  • Gingersnaps: These cookies bring a nice crunch and spice. You can find them in the cookie aisle or at specialty stores. If you can’t find gingersnaps, crushed speculoos cookies (like Biscoff) work, too.
  • Whole milk: Whole milk gives the ice cream its creamy base without being too heavy. Avoid low-fat milk, as it can make the ice cream icy. You can swap it with 2% milk, but remember that the ice cream might not be as rich.
  • Heavy cream: Heavy cream is key for making the ice cream rich and smooth. Look for it in the dairy section. If you need a substitute, you can use coconut cream as a dairy-free option, but it will add a coconut taste.
  • Thermometer: An instant-read or candy thermometer is important for cooking the custard to the right temperature. Without it, you might undercover it (which won’t thicken) or overheat it (which can scramble the eggs).
  • Fine-mesh sieve or cheesecloth: Straining the custard helps remove cooked egg bits for a smooth base. If you don’t have a sieve, use a few cheesecloth layers over a bowl.

These tools and ingredients are easy to find and help make the ice cream’s texture and flavor just right. Knowing how to use or swap them will make your ice cream successful!

Serving Suggestions

This ice cream pairs beautifully with warm apple pie, crispy waffle cones, old-fashioned gingerbread, spiced pecan topping, a hot caramel drizzle, or a slice of homemade sourdough cinnamon swirl bread.

Serve it in festive bowls or crispy waffle cones!

Troubleshooting and Help

Do I have to use an ice cream maker?

Nope! You can still make this recipe if you don’t have an ice cream maker. Pour the chilled custard into a freezer-safe container and stir it every 30 minutes for 4-5 hours. It takes longer, but the results are still creamy and delicious.

My caramel keeps clumping when I swirl it. What’s wrong?

It’s probably too cold! Let the caramel warm up so it’s pourable but not hot. This will help it smoothly swirl into the ice cream without clumping or freezing up.

How long does the ice cream need to chill before I churn it?

At least 4 hours, but overnight is even better. The custard must be cold for the ice cream maker to work magic.

Can I use store-bought vanilla ice cream as a shortcut?

You can! If you’re short on time, use good-quality vanilla ice cream as your base. Let it soften slightly, mix the crushed gingersnaps, swirl in the caramel, and refreeze.

How do I keep my gingersnaps from getting soggy?

Add them just before freezing the ice cream when it’s still soft but almost finished churning. This helps them stay crunchy for longer.

Can I make my caramel sauce?

Absolutely! Homemade caramel sauce adds a special touch. Let it cool slightly before swirling it into the ice cream so it doesn’t melt the base.

Why does my ice cream sometimes taste icy?

This happens when the custard isn’t chilled enough before churning or when there’s too much water in the mix. Using full-fat ingredients and chilling thoroughly helps prevent this.

Can I make the custard ahead of time?

Definitely! You can make the custard up to 24 hours in advance. Just keep it covered in the fridge and churn it when ready.

Storage Instructions

To store your ice cream, transfer it to an airtight container as soon as you finish swirling in the caramel. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Once covered, seal the container with a lid and place it in the freezer.

Homemade ice cream is best enjoyed within one week to maintain its creamy texture and fresh flavor. Over time, ice crystals may form, and the texture can become grainy, so it’s best to savor it sooner rather than later.

If the ice cream feels too hard to scoop straight from the freezer, let it sit at room temperature for 5-10 minutes to soften slightly before serving. This quick step will make scooping easier and make sure the texture is right when you’re ready to enjoy it!

This ice cream recipe makes adding warm, comforting flavors to my dessert easy. With its smooth texture, spiced crunch, and swirls of caramel, it feels special but is simple enough for me to make at home. It becomes a favorite whether I’m enjoying it with friends at a holiday get-together, pairing it with my favorite baked goods, or having a quiet scoop while relaxing. So try it too!

bowl of finished ice cream.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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