Introduction
The holiday season calls for flavors that evoke warmth and nostalgia, and the Ninja Creami makes crafting custom, creamy ice cream effortless. This “Gingerbread Cookie Dough Swirl” recipe captures the essence of Christmas—spicy, sweet, and comforting—in a perfect frozen treat. Unlike traditional ice cream makers that require churning, the Creami achieves an ultra-smooth, dense texture by finely shaving the frozen base, making this decadent dessert achievable with minimal fuss. It’s a guaranteed showstopper for any festive gathering.
Ingredients
- 1 cup (240 ml) Whole Milk (or dairy alternative)
- 1/2 cup (120 ml) Heavy Cream
- 1/4 cup (60 ml) Unsulphured Molasses
- 1/4 cup (50g) Granulated Sugar or Erythritol/Monk Fruit Sweetener
- 1 teaspoon (5 ml) Vanilla Extract
- 1/2 teaspoon (2.5g) Ground Ginger
- 1/4 teaspoon (1.25g) Ground Cinnamon
- Pinch of Salt
- 1/4 cup (approximately 50g) Gingerbread Cookie Dough Pieces (store-bought or homemade, safe to eat raw)
Step-by-step Preparation
- Prepare the Base Mixture: In a medium bowl, combine the whole milk, heavy cream, molasses, sugar (or sweetener), vanilla extract, ground ginger, cinnamon, and salt. Whisk vigorously for 2–3 minutes until the sugar or sweetener is completely dissolved.
- Fill the Pint: Carefully pour the liquid mixture into the Ninja Creami pint container. Ensure the liquid does not exceed the MAX fill line. Secure the lid tightly.
- Freeze Solid (24 Hours): Place the sealed pint on a level surface in a freezer set to 0°F to -9°F (-18°C to -23°C) for a minimum of 24 hours. Tip: A truly deep-frozen base is essential for a creamy texture; if it’s not frozen solid, the result will be crumbly.
- First Spin: Once frozen, remove the pint lid, place the pint into the outer bowl, and secure the outer bowl lid assembly. Insert into the Creami machine. Select the “ICE CREAM” function. (Processing Time: Approximately 2-3 minutes). Tip: If the resulting ice cream appears powdery or crumbly after the first spin, add 1 tablespoon of milk and run the “RE-SPIN” function.
- Add Mix-Ins: Use a spoon to create a small, shallow well in the center of the spun ice cream. Place the gingerbread cookie dough pieces into the well. Return the pint to the machine, secure the lid, and select the “MIX-IN” function. (Processing Time: Approximately 1 minute).
- Serve: Scoop and serve immediately while the texture is perfectly smooth and soft-serve consistency.
Nutritional Information
Nutritional facts are estimates and vary significantly based on the type of sweetener used. Per serving (assuming two servings per pint), this recipe contains approximately 380–450 calories, 25–30g of total fat (mostly saturated fat from the heavy cream), and 35–45g of carbohydrates. The use of whole milk and heavy cream provides essential calcium and Vitamin D. Using sugar substitutes significantly lowers the carbohydrate and calorie count.
Storage
Store any leftover ice cream directly in the Ninja Creami pint container with the sealed lid. Place it back in the freezer. Shelf life is 1–2 months. Since the Creami base freezes exceptionally hard, you must never attempt to scoop leftovers directly. Instead, when ready to eat, simply place the frozen pint back into the Ninja Creami and run the “ICE CREAM” or “RE-SPIN” function again to restore the smooth, scoopable texture.
Conclusion
This Gingerbread Cookie Dough Swirl is the ultimate holiday indulgence. For an extra festive touch, serve the ice cream topped with fresh whipped cream, a drizzle of caramel, and a sprinkle of nutmeg. If you prefer a richer flavor, try substituting the whole milk with an equal amount of high-quality eggnog. The customization possibilities of the Ninja Creami mean you can perfect this recipe for your specific