Gingerbread Ice Cream

Gingerbread Ice Cream is a warmly spiced ice cream, intense with dark sugar and black treacle and thickened with double cream for rich creaminess.

Gingerbread Ice Cream

This Gingerbread Ice Cream has been sorting out all of my Christmassy food needs. Just like my previous pregnancy I have been craving ice cream all the time. When specific food cravings hit I am so happy I live in London where I can access the best ice cream parlours. My favourite is definitely Udderlicious on Upper Street in Islington. They have so many delicious flavours which are impossible to choose from and are open until 11pm so if Luke and I are ever organised enough to book a babysitter and have dinner out then we usually go somewhere in Islington and nip over to Udderlicious for ice cream afterwards.

Gingerbread Ice Cream

I don’t actually have to travel as far as Udderlicious though in most cases as our local ice cream café in Crouch End, Rileys, offers some pretty amazing gelato with different flavours every time we go. Which is a lot. Cole is an ice cream ninja too and I treat us almost every Wednesday afternoon to a trip to Rileys. It’s incredibly cute as he’s convinced the girl who works there is Elsa from Frozen. It’s true that she is very pretty with ice blonde hair which she usually wears in in a plait over her shoulder so he isn’t too far off. When we watch Frozen and I ask Cole where Elsa works he happily replies that she works in the ice cream shop making tea. Sounds about right.

Cole invariably chooses mango sorbet at Rileys or if they don’t have that then chocolate ice cream is a pretty decent second choice. I usually go with my cravings so it could be anything from a fruity sorbet to stracciatella to peanut butter. A couple of weeks ago though they had the most divine ginger and black treacle ice cream which epitomised my most favourite Christmas flavours. Darkly spiced but rich and creamy. So my inspiration here has derived from that amazing ice cream.

Gingerbread Ice Cream

Looking back over the past month or so it becomes apparent that ginger has also become a bit of a thing for me as well. See Lemon Iced Stem Ginger Parkin and Sticky Ginger and Whisky Cake with Lime Drizzle. There is something about the fiery heat of fresh ginger, intensified by the even temper of the ground ginger that means you can happily eat ice cream even on the snowiest and coldest of days. The dark muscovado sugar and black treacle have an almost warming effect despite arriving at your bowl direct from the freezer.

These flavours pair beautifully with this incredibly versatile ice cream base which is made from a custard. Here I infused the custard with ginger and spice, but the whole base is made even richer and creamier by whipping up some double cream to fold in thickly before churning.

Gingerbread Ice Cream

Gingerbread Ice Cream is perfect for offering as a Christmas dessert. I’d even go so far as to say that you’d be very wise to offer it alongside the Christmas Pudding for the ultimate indulgence. I’m not sorry to admit that I heated up one of my mince pies made with Victorian Mincemeat a few nights ago and scooped a load of Gingerbread Ice Cream onto the top. It was simply divine. A real Christmas treat.

Gingerbread Ice Cream is also very forgiving as like most of my favourite ice cream recipes it doesn’t set too firm or have the tendency to turn into ice crystals if you don’t cool it fast enough. Even the laziest ice cream maker (yes, that’s me) can get this perfect first time.

Gingerbread Ice Cream

Gingerbread Ice Cream

Gingerbread Ice Cream is a warmly spiced ice cream, intense with dark sugar and treacle and thickened with double cream for rich creaminess.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Servings: 16 servings
Calories: 164kcal


  • 300 ml single cream
  • 8 g peeled fresh ginger grated
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 100 g dark muscovado sugar
  • 1 tablespoon black treacle
  • 300 g double cream


  • Pour the single cream into a saucepan and whisk in the fresh ginger, ground ginger, cinnamon and cloves.
  • Turn the heat on and bring to just below a boil.
  • Turn off the heat and leave for a couple of hours to infuse then sieve the cream.
  • Next you’ll make a custard by beating the egg yolks, cornflour, sugar and treacle until smooth then heat the single cream again until just under a boil.
  • Pour the hot cream into the egg mixture, whisking continuously until all the cream has been added and the mixture has totally combined.
  • Pour the custard back into the saucepan and heat gently, whisk until thickened but not so the custard is boiling.
  • Remove from the heat, pour the custard into a bowl then cover and put in the fridge overnight to completely chill.
  • The following day whip the double cream until it reaches soft peaks then fold gently into the gingerbread custard until everything has completely combined.
  • Pour this extra thick custard into an ice cream machine and churn per the machine’s instructions*.
  • You can eat the ice cream straight away from the ice cream machine but it’s very soft serve or you can pour into a container and place in the freezer until needed where it will solidify to a firmer ice cream texture.


*If you are using the Magimix Le Glacier or a machine similar then I have found that churning the mixture for about 20 minutes is plenty.
Yield 2 pints


Calories: 164kcal | Carbohydrates: 8g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 17mg | Potassium: 64mg | Sugar: 6g | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.4mg


Many years ago Luke tried to persuade me than I didn’t need yet another space hogging kitchen gadget that I didn’t use so I bought my ice cream maker on the sly. I honestly haven’t looked back and I am always thrilled to reach down for it and put it to use. I chose the Magimix Le Glacier 1.1 Ltr Ice Cream Maker (White) on a whim but it’s been absolutely brilliant and was very reasonable so I heartily recommend it.

The links above are affiliate links which means if you decide you want to use either of these links to buy your ice cream maker then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list for the blog so if you do click through then many thanks!!

Chocolate and Gingerbread Five-Spice Tarts

Chocolate and Gingerbread Five Spice Tarts

This recipe is not yet gluten-free

In my mind it’s definitely worth starting to think about our festive menus roundabout now, especially if you are going to be inundated with work commitments, parties to attend and then slotting in dates with friends and family. November and December are most people’s very busy months and there is nothing wrong with getting ahead. Of course it helps that I’ve started listening to my Christmas playlist again on Spotify this week so I’m already well involved with the season. At Sainsburys earlier in the week I also couldn’t help but start throwing into my trolley the odd packet of Carr’s Table Biscuits (they always sell out in December) and then the Cheese Footballs that my mum loves to snack on Christmas Day. I remember this is the sort of behaviour that I used to admonish my grandmother for doing; buying birthday cards six months early and making sure she had all her Chrismas Day trifle ingredients by Halloween. Now, I’ve found myself following in her tradition. It’s a dangerous road though, as I’ve already eaten the Cheese Footballs, so they are going to have to go back on the shopping list for a start.

Chocolate and Gingerbread Five Spice Tarts

I’ll never regret planning my menus early though and these tarts will definitely feature somewhere in the mix. I have wanted to do something with chocolate and five-spice for a while. Would it be ice cream? Would it be truffles? Or even cookies? I couldn’t quite decide and then I made some gingerbread biscuits last week for my cake stall and produced far more dough than I needed. It sat in the fridge for a couple of days as I couldn’t quite be bothered to make anymore biscuits.

Chocolate and Gingerbread Five Spice Tarts

Suddenly out of nowhere I decided to mould the dough into tart shells, and blind bake them. Before I knew it I was concocting some chocolate ganache infused with five-spice and pouring it into my tart shells. The five-spice powder complements the ginger in the tart shell so perfectly. It’s a lovely warming chocolate tart, perfect for this time of year and since the chocolate filling is a no-bake recipe then it really is so simple to put together.

I was thinking how lovely this would be to serve as a dessert with a dollop of crème fraiche over the festive season and like any good dessert it can happily be made a day or so in advance with minimal effort which means you can focus your last minute panicking for events happening out of the kitchen.

Chocolate and Gingerbread Five Spice Tarts

Chocolate Gingerbread Five-Spice Tarts

Makes 8

350g plain flour
½ tsp bicarbonate of soda
1 tablespoon ground ginger
¼ teaspoon salt
100g unsalted butter, cubed
125g dark brown sugar
1 tablespoon golden syrup
2 tablespoon treacle
1 egg + 1 egg yolk
200ml whipping cream
1 tablespoon light muscovado sugar
1 teaspoon chinese five-spice powder
100g dark chocolate
100g milk chocolate

  1. Preheat the oven to 170°C and grease 8 x 8cm round tart tins.
  2. In a large bowl, mix together the flour, bicarbonate of soda and ground ginger.
  3. Rub the butter into the flour mix with your fingertips until it resembles breadcrumbs.
  4. Add the sugar and mix well.
  5. Warm the golden syrup and treacle slightly in a saucepan to make it runny and easier to use then pour into the rest of the ingredients with the eggs.
  6. Bring the dough together with your hands until it is a nice smooth ball.
  7. Place in the fridge for 1 hour to chill.
  8. Roll the dough out to 2-3mm thickness and line the dough into your tart tins. Fill the tart shells with baking beans then place in the oven and blind bake for 10 minutes.
  9. Remove the baking beans and continue baking for another 5 minutes. Then remove from the oven leave for 15 minutes before removing from the tins and leaving to cool.
  10. For the filling heat the whipping cream with the muscovado sugar and five-spice powder until just below boiling point. Remove from the heat and leave to cool for 1 minute so it doesn’t scorch the chocolate.
  11. Pour the cream over the chocolate and stir together until all the chocolate has melted and formed a thick ganache with the cream.
  12. Spoon the ganache into the tart shells and place in the fridge to chill for at least 2 hours until the chocolate ganache has set.
  13. Decorate with gold leaf and bring up to room temperature to serve.