Apple Butter Gingersnap Ice Cream

This apple butter gingersnap ice cream is the perfect fall ice cream dessert. Swirled with apple butter and packed full of gingersnaps and candied ginger.

This apple butter gingersnap ice cream is the perfect fall ice cream dessert. Swirled with apple butter and packed full of gingersnaps and candied ginger.

For the first time in a long time I’m about to actually do something on Halloween. Usually I stay home doing nothing and dream about how excited I’m going to be on November 1st when I can buy half price Snickers and pumpkin shaped Reese’s peanut butter cups. As you can tell I live a very exciting life.

However, this year I’m going out and it’s going to be spectacular. Gina and I (and our husbands) are going out for a little brewery double dinner date and then we are heading off to the Headless Horseman. Of course once we get there we will attempt to scare the crap out of ourselves by walking through a haunted corn maze and then 6 different haunted houses. The corn maze actually really scares me because hello – Children of the Corn. I swear to gah if someone named Malachi shows up I’m out. 

This apple butter gingersnap ice cream is the perfect fall ice cream dessert. Swirled with apple butter and packed full of gingersnaps and candied ginger.

So before I get the crap scared out of me I’m about to get my ice cream on. This isn’t just any ice cream this ice cream is PACKED full of a Musselman’s apple butter swirl, crushed gingersnap cookies and lots and lots of crystalized ginger pieces.

This apple butter gingersnap ice cream is the perfect fall ice cream dessert. Swirled with apple butter and packed full of gingersnaps and candied ginger.

It’s basically like the flavors of fall fell into my ice cream mixer. I can’t even be mad though because homemade ice cream is my weakness. Plus one can never have too much ice cream in the house.

Am I right?

This apple butter gingersnap ice cream is the perfect fall ice cream dessert. Swirled with apple butter and packed full of gingersnaps and candied ginger.

This recipe makes 1-1/2 quarts which is enough to share BUT it’s also enough to just keep to yourself. For example: say you decided to go to a scary Halloween haunted house park and you get home starving because all the screaming you did that night burned 5830398571245 calories. That night would be a great night to eat all the ice cream.

Just sayin.

This apple butter gingersnap ice cream is the perfect fall ice cream dessert. Swirled with apple butter and packed full of gingersnaps and candied ginger.

If you’re looking for even more ice cream recipes try my no churn cherry amaretto ice cream, banana cajeta cashew ice cream or my peanut butter Oreo ice cream.

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Apple Butter Gingersnap Ice Cream

This apple butter gingersnap ice cream is the perfect fall ice cream dessert. Swirled with apple butter and packed full of gingersnaps and candied ginger.

Yield: 1-1/2 quarts

Prep Time: 45 minutes + cooling time

Cook Time: 30 minutes

Total Time: 75 minutes + plus cooling time

Ingredients:

  • 3 cups half and half
  • 1 cup heavy cream
  • 8 egg yolks
  • 9 ounces sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup lightly crushed gingersnap cookies
  • ½ cup chopped crystalized ginger
  • ½ cup Musselman’s apple butter

Vanilla ice cream recipe adapted from Alton Brown

Directions:

Set a medium saucepan over medium heat. Pour in half and half and heavy cream. Simmer the mixture, stirring every so often, until the mixture is warmed. Remove from heat and set aside.

In a large mixing bowl add egg yolks and whisk until smooth. Slowly pour in sugar and whisk until combined.

Add in a small amount of cream mixture to the egg mixture and whisk until combined. Slowly add in more cream until the egg mixture is warmed. Continue whisking in the cream until it's all been added.

Add the mixture back into the saucepan and set over low heat. Stir constantly until the mixture has thickened and reached 175 degrees.
Remove the mixture from the heat and pour into a storage container. Let cool on the counter for 30 minutes, stir in vanilla extract, cover and let cool in the refrigerator overnight.

Pour into an ice cream maker and process according to the manufacturer's directions. Once the mixture reaches soft serve texture stir in cookies and chopped crystalized ginger.

Add half the mixture to a freezer safe container and top with apple butter. Smooth the apple butter over the top and then cover with remaining ice cream mixture. Using a butter knife swirl the apple butter layer into the top and bottom of the ice cream mixture.

Cover the top of the ice cream and freeze for at least 4 hours before serving.

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Disclosure: This post was sponsored by Musselman’s and I received financial compensation for the development of this recipe. As always all opinions and non-sensical ramblings are 100% my own.

21 Responses to “Apple Butter Gingersnap Ice Cream”

  1. #
    1
    Ali @ Home & Plate — October 30, 2015 at 9:09 am

    Who’s counting calories 🙂 This ice cream looks decadent and wonderful.

  2. #
    2
    Julia — October 30, 2015 at 9:55 am

    I want a big bowl of this ice cream to celebrate Friday! Love that you use apple butter in it! <3

  3. #
    3
    Gina @ Running to the Kitchen — October 30, 2015 at 10:14 am

    Ok, how about you bring this ice cream on our double date b/c I WANT IT! Regretting giving the container of gingersnap cookies I bought this week to Ulys to take to work when I could’ve made this instead.

  4. #
    4
    Alisa Fleming — October 30, 2015 at 10:31 am

    What an amazing flavor idea for ice cream! I never would have thought to pair apple butter with gingersnap, but I bet it makes the consistency even more dreamy.

  5. #
    5
    Katrina — October 30, 2015 at 11:20 am

    The apple butter in there sounds so delicious! And those gingersnaps?! Unreal. I’m all over this!

  6. #
    6
    Danae @ Recipe Runner — October 30, 2015 at 11:32 am

    It’s like you knew I was thinking about making ice cream this weekend! This flavor sounds amazing! Gingersnaps, crystalized ginger, apple butter, I love them all!

  7. #
    7
    Sabrina Modelle — October 30, 2015 at 12:43 pm

    OMG Brandy! These are so my flavors- especially love the idea of crystalized ginger in the ice cream. I’ll bet it makes a nice chewy and toothsome bite! Have fun screaming your head off tomorrow night!

  8. #
    8
    Meseidy Rivera — October 30, 2015 at 1:00 pm

    I use to make gingersnaps all the time when I was a kid. I love this combo!

  9. #
    9
    Gerry @ Foodness Gracious — October 30, 2015 at 1:24 pm

    All of my fav flavs!!!

  10. #
    10
    Lauren @ Wicked Spatula — October 30, 2015 at 7:56 pm

    I love fun ice cream flavors like this!

  11. #
    11
    Kimberly @ The Daring Gourmet — October 30, 2015 at 8:20 pm

    What an awesomely delicious combination, I WANT!!

  12. #
    12
    Renee - Kudos Kitchen — October 31, 2015 at 10:07 am

    Better wear your depends for the haunted corn maze, and all those haunted houses. You’re a brave girl. I’d love to see a video!
    I’m head over heals about your ice cream. Brilliant flavor combination, and perfect for the season!

  13. #
    13
    Lisa @ Healthy Nibbles & Bits — October 31, 2015 at 11:28 am

    Hope you 4 have a great time at the Headless Horseman! This ice cream looks wonderful!

  14. #
    14
    Joanie@ZagLeft — October 31, 2015 at 1:24 pm

    Brandy, this ice cream sounds fabulous! All of my favorite fall flavors in a dessert I am always excited to have. Have fun at the maze, Children Of The Corn scared me to death when I saw it years ago!

  15. #
    15
    Heather | All Roads Lead to the Kitchen — October 31, 2015 at 7:50 pm

    Ooooh, that sounds like a blast – I hope it’s (fun) scary! This ice cream is perfection. I’ve made apple butter ice cream before and liked it – but the gingersnaps would make it so much better…I”m totally trying this!

  16. #
    16
    Paula - bell'alimento — November 1, 2015 at 8:44 pm

    Well if that doesn’t scream fall/winter ice cream, I don’t what does.

  17. #
    17
    Miss @ Miss in the Kitchen — November 1, 2015 at 10:12 pm

    Majorly incredible! I want this now!

  18. #
    18
    Maria @ Sift & Whisk — November 2, 2015 at 1:58 pm

    I am definitely in the stay-at-home-waiting-for-candy-sales camp, but I’d like to think that I burned enough calories passing out candy to the terrifying onslaught of neighborhood children that I deserve all of this ice cream! Seriously sounds awesome, I’ll have to give it a go!

  19. #
    19
    Rose | The Clean Dish — November 3, 2015 at 10:05 pm

    Your Halloween plans sound terrific!! Half price candy is always a plus, too, though 😉 This ice cream sounds too good to be true! OMG! I so want to try this!

  20. #
    20
    Angie | Big Bear's Wife — November 4, 2015 at 1:51 pm

    Apple butter is s good and I’v never thought to put it…or swirl it into ice cream!

  21. #
    21
    Kathy — November 5, 2015 at 12:42 pm

    That is the cutest Halloween story I have ever read! And thank you so much for sharing your recipe! My son will absolutely love this one!

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