deep purple Crater Lake National Park mug full of gingerbread cookie chunk ice cream scoops

Real Food Gingerbread Cookie Chunk Ice Cream

Curl up with your coziest winter blanket and enjoy this Real Food Gingerbread Cookie Chunk Ice Cream! It combines soft, fragrant sourdough gingerbread cake with spiced, vanilla-spiked homemade ice cream for a special, oh-so-creamy dairy-free holiday dessert. But, is it healthy? It calls for ancient grains and a low-glycemic sweetener... so the answer is YES!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Resting and Chilling Time 10 hours
Total Time 11 hours 30 minutes
Servings 6 servings
Calories 525 kcal
Author Haniya Cherry


Sourdough Gingerbread

Spiced Ice Cream


To start the gingerbread (the morning before)...

  1. In a medium sized bowl, combine sourdough starter, milk, and flour. Add more flour, if necessary, until you have a very thick batter.

  2. Cover and set aside for 8 or more hours.

To bake the gingerbread (the evening before)...

  1. Preheat your oven to 375 degrees Fahrenheit, and grease your chosen baking dish with butter. Set aside.
  2. In a small bowl, whisk together egg, melted butter, coconut sugar, molasses, honey, sea salt, ginger, cinnamon, and nutmeg.

  3. Pour on top of your soured batter and mix together vigorously until well combined.
  4. Add baking powder and baking soda to the batter. Quickly and carefully stir to incorporate.
  5. Pour into a greased 8" baking pan.

  6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

  7. Let come to room temperature, then cover and chill in the refrigerator until ice cream is made (see below).

To make the ice cream filling (the morning of)...

  1. Combine all ingredients in a blender such as the Vitamix.
  2. Blend on medium-low until combined.
  3. Pour into a Mason jar or other container, cover, and let chill completely in the back of the refrigerator.

To make the ice cream (the afternoon of)...

  1. Choose a 6-cup container in which you'll store the ice cream. Put it in the freezer to chill.

  2. Make ice cream according to ice cream machine's instructions. In my Cuisinart, my ice cream takes about 25 minutes to churn.

  3. About 5 minutes before your ice cream is done, remove gingerbread from fridge and slice 1/2 of it into about 1x1" cubes.

  4. When ice cream is done, scoop it into the chilled container.

  5. Gently and quickly stir in about 1/2 of the gingerbread cubes.

  6. Cover and put in back of the freezer to chill.

  7. For soft serve ice cream, either enjoy immediately or let chill for 1 to 2 hours for serving. For ice cream with a firmer texture, let chill for up to 6 hours. Enjoy!

  8. The remaining 1/2 gingerbread is not needed in this recipe so feel free to enjoy it as snacks or additional treats! It is best served slightly warm or at room temperature.

Recipe Notes

*This is a sweet and rich ice cream, so a small serving is completely satisfying!

*You can reduce the sweetener if you wish, but the ice cream won't be as creamy and smooth. Rest assured, however, I've chosen coconut sugar -- a low-glycemic, mineral-rich sugar -- as the main sweetener for my recipe which means you can still feel good about indulging! As for the molasses, it's a powerhouse of potassium, calcium, multiple B vitamins, iron, magnesium, and manganese!

*For more tips on how to make the best and creamiest homemade ice cream, see this article. Here's the most important one: Make sure your ice cream maker base has been frozen (preferably in the very back of your freezer) for at least 24 hours prior to churning.

*The sourdough gingerbread recipe is adapted, with only one or two minor tweaks, from Erin VanderLugt's recipe in our Sourdough eCourse.

Nutrition Facts
Real Food Gingerbread Cookie Chunk Ice Cream
Amount Per Serving
Calories 525 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 22g138%
Cholesterol 110mg37%
Sodium 234mg10%
Potassium 309mg9%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 32g36%
Protein 5g10%
Vitamin A 939IU19%
Vitamin C 1mg1%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.