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This Salted Caramel Gingersnap Ice Cream is incredibly rich, creamy and seasonally sensational!
Oh friends, do I have a special treat for you today!
I feel like ice cream gets the cold shoulder during the holiday season, don’t you? Everyone is cookie this, cookie that, but I’m about to change that with today’s recipe! Don’t get me wrong, I love Christmas cookies just as much as the next guy, but ice cream and I have a thing. Ice cream has been a friend to me through thick and thin. Mainly thick, now that I think about it. It loves me unconditionally, and I love it unconditionally. I don’t think I’ve ever tried a flavor I haven’t liked.
That being said, ice cream is obviously not just a summer thing at our house! We enjoy it all year-long. This Salted Caramel Gingersnap Ice Cream is crazy good! I guarantee it will not disappoint! I’ve tried some pretty delicious ice cream in my day, but this recipe from Epicurious has to be the richest and creamiest ever. The minute I saw the photo of it I knew I had to try it. I used their Salted Caramel Ice Cream recipe and threw in the gingersnaps for good measure. It just seemed like the right thing to do with the holidays and all. And boy am I glad I did! You can use store-bought gingersnaps or use my recipe for homemade gingersnaps, just make sure you add them because they make this salted caramel ice cream even better!
So grab a bowl and a spoon, break out the stretchy pants, and turn on the holiday movie channel and you’ll be all set! Have an awesome weekend!
P.S. And thank you ice cream for always being there when I need you! XO Mary Ann
Salted Caramel Gingersnap Ice Cream
Author: Mary Ann Dwyer
Servings: 1 quart
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Ingredients
- 1 1/4 cups granulated sugar
- 2 1/4 cups heavy cream
- 1/2 tsp. flaky sea salt
- 1/2 tsp. vanilla extract
- 1 cup whole milk
- 3 large eggs
- 1 1/2 cups gingersnap cookies slightly broken
Instructions
Heat 1 cup granulated sugar over medium heat in a dry skillet, stirring with a fork until it begins to melt. Continue to cook, without stirring until it turns a dark amber color.
Slowly add 1 1/4 cups of the heavy cream and continue to cook until all the caramel is dissolved. Once dissolved, transfer the mixture to a bowl. Stir in sea salt and vanilla. Cool to room temp and set aside.
In a heavy saucepan, heat the remaining cream, remaining sugar and milk. Bring just to a boil, stirring occasionally.
In a medium bowl, whisk eggs. Slowly add half of the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan with the remaining milk mixture and cook over medium heat while stirring constantly.
Continue to cook until the mixture coats the back of a wooden spoon and registers 170 degrees. Do not boil the mixture.
Pour the custard though a fine-mesh sieve into a large bowl.
Stir in cooled caramel mixture.
Chill mixture at least 3-6 hours, stirring occasionally.
Freeze custard in ice cream maker according to manufacturer's directions adding the gingersnaps during the last 1-2 minutes.
Place in the freezer overnight in an airtight container to firm up.
Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!
Recipe adapted from Epicurious
More Desserts recipes you might like:
Swedish Meatballs
Chocolate Layer Cake with Creamy Peanut Butter Frosting
Mango Sorbet
About MaryAnn Dwyer
Hello and welcome! My name is MaryAnn and I am the recipe developer, photographer and creator of The Beach House Kitchen.
Here at the BHK it's all about delicious, easy recipes for casual entertaining. No long lists of ingredients and difficult directions, just simple, fresh and approachable recipes for delicious meals to enjoy with family and friends.
Be sure to check out my about page to learn more about me.
Reader Interactions
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Oh this Ice cream is just calling out my name! love all the flavors in this recipe!
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Mary AnnThanks so much Gaila! You’re going to love it!
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I never thought about ice cream as a winter holiday treat and now I can’t stop thinking about it! This goes in the recipe file for sure!
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- Mary Ann
Thanks Cathy! It’s an awesome holiday treat! Have a great weekend!
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What a great idea Mary Ann. I love salted caramel ice cream and adding ginger snap cookies adds such a nice crunch and flavor. Yummy!! Have a wonderful weekend, I wish I could share some ice cream with you .
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- Mary Ann
Me too Gerlinde! This one is totally delish! Have an awesome weekend!
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Ice cream is totally not just a summer thing in our house either, Mary Ann! This salted caramel ice cream with the ginger snaps addition sounds AMAZING! and seriously dangerous if I’m being honest! A quart of this would be gone in a second… guess I’ll have to make a few gallons! Pinned! Cheers to a fabulous weekend, my dear friend!
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- Mary Ann
I’m glad you’re in Cheyanne! When I saw it in my Epicurious book I knew I would be trying it! Plus it’s one of Tom’s favorite flavors. I added the gingersnaps for me!! Hope you enjoy your weekend too! XO
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Delicious! Sounds like another winner! Pinned it to maybe make this over the holidays…yum! :)
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- Mary Ann
Thanks so much Linda! You’re going to love this one! Enjoy the weekend!
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Wow Mary Ann! This ice cream is stunning! I love the combination of of caramel and gingersnaps- sounds perfect!
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- Mary Ann
Thanks so much Jessica! I will say, the gingersnaps made it really tasty! Enjoy your weekend!
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Haaaahaa!! Unconditional love! Yesss! My thoughts exactly. There’s nothing a big bowl wont fix. No doubt cookie season is in full force, but I gotta say Ice cream and cookies is the way to really enjoy cookies! Love that caramel in there too! Delicious Mary Ann! :D
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- Mary Ann
I’m so glad you agree Traci! Thanks so much. Have an awesome weekend!
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This looks TOO good Mary Ann. I love salted caramel and I love gingersnap cookies.. so converting the two into an ice cream is a fabulous idea! Xx
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- Mary Ann
Thanks so much Thalia! Hope everything is going well for you! Enjoy the upcoming weekend!
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Oh my, this ice cream is just about perfect, especially for this time of year. Love all the great flavours together!!
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- Mary Ann
Thanks Jennifer! Tis the season for ginger! Enjoy!
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I love cookies in ice-cream, Mary Ann. And the combination of gingersnap and caramel is just perfect! I think ice-cream is perfect for the holidays – especially served along side pie or brownies! And your photos are gorgeous!
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- Mary Ann
Thanks so much Geraldine! Always a challenge photographing ice cream. It melts, I want to eat it, oh what a dilemma!!
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Oh my golly! This ice cream is everything! I love ginger and I LOVE salted caramel. I really want to try this asap! Pinned!
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- Mary Ann
Thanks so much Jess! It’s so creamy. Thanks for pinning!
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This is seriously the ice cream of my dreams!
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- Mary Ann
I’m so glad Jocelyn! Have a fun weekend!
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I 100% agree with you – ice needs the love year round. I find I often crave it more in the colder weather than in the heat! Your gingersnap cookie + salted caramel combo in this ice cream sounds fantastic!
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- Mary Ann
Me too!I will say this combo was fantastic! Enjoy and thanks for commenting!
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oh YUM Mary Ann! That first shot is just perfect and makes me want to grab a big bowl of this right now! Just love the flavors in this ice- so perfect for the season.
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- Mary Ann
Thanks so much Emily! My husband enjoyed a big bowl of it tonight for dessert!
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