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Hope, Joy & Gingerbread Ice Cream Recipe

We’ll let you in on a secret: We love ice cream almost as much as we love chocolate. Almost. Putting our two favorite things together in a delicious holiday recipe? That’s what Christmas dreams are made of. This Hope, Joy & Gingerbread ice cream recipe features our delicious seasonal bar with a scrumptiously spicy mixture of nutmeg, cinnamon, cloves, and ginger, sure to make your taste buds merry and bright.

Special Equipment Needed: Ice Cream Machine


  • 2 cups heavy cream
  • 2 cups whole milk
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • Pinch salt
  • 2 Hope, Joy, & Gingerbread bars (finely chopped)
  • 2 tbsp brown sugar
  • 1/4 tsp nutmeg
  • Dash of cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger


  1. Combine brown sugar, nutmeg, cloves, cinnamon, ginger and salt into a bowl and set aside.
  2. Whisk together heavy cream, whole milk, sugar and vanilla until sugar dissolves.
  3. Slowly add seasoning to mixture and whisk until well blended. Pour into the bowl of an ice cream machine.
  4. Churn on a low setting (our machine goes from 1-9, and we set it on 2) for 35-40 minutes until the texture is a bit thick and coming up to the rim of the bowl.
  5. Pour your freshly churned ice cream into container, and fold in the Hope, Joy & Gingerbread chocolate pieces until well mixed.
  6. Cover container tightly and freeze until ready to serve. Freeze for 24 hours and your Hope, Joy and Gingerbread Ice Cream will be perfectly set.

Recipe adapted from