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.

Caramel Gingersnap Ice Cream
Equipment
- Medium saucepan
- Mixing Bowls
- Whisk
- Hand mixer
- Fine-mesh sieve or cheesecloth
- Plastic Wrap
Ingredients
- 1 ½ cups whole milk
- 1½ 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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.

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.
Key Ingredients and Tools
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:

- 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!
Troubleshooting and Help
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.
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.
At least 4 hours, but overnight is even better. The custard must be cold for the ice cream maker to work magic.
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.
Add them just before freezing the ice cream when it’s still soft but almost finished churning. This helps them stay crunchy for longer.
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.
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.
Definitely! You can make the custard up to 24 hours in advance. Just keep it covered in the fridge and churn it when ready.
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!


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.