No-churn molasses ice cream topped with soft-baked molasses (gingerbread) cookies.

I have one more Christmas dish for you! I chose not to include a peppermint recipe, so we’ll simply have Christmas in July. I couldn’t wait to share my No-Churn Molasses Cookie Ice Cream with you.

This ice cream is my favorite because it reminds me of my favorite Ben & Jerry’s pint: Oatmeal Cookie.

Do you want to know what the finest part of this ice cream is? There are a few of things. First and foremost, it is PACKED with soft-baked molasses cookies. It’s also no-churn, which means you can combine all of the ingredients in a mixer and have the batter ready to freeze in about five minutes.

I’m not sure whether you have any leftover gingerbread (or molasses) cookies, but if you do, this ice cream is the ideal reason to make them! The key is, your cookies must be really soft; no hard gingerbread men. Why? Because it is what distinguishes this ice cream. Did I mention it’s chock-full of cookies?

If you don’t have any leftover cookies, prepare a batch of my soft-baked molasses cookies without the brown butter icing.

If you had hard gingerbread cookies, I guess you could ground them up in a food processor and add them to this ice cream. I’m sure it’d still be excellent!

I got ice cream crazy during the summer! I haven’t shared a recipe with you in a long time. Although I like my KitchenAid Ice Cream Maker, nothing beats no-churn ice cream. It’s always on the soft side, which is just how I want my ice cream!

You may also need a storage container. This summer, I discovered the ideal Ice Cream Container, which contains around 6 cups of ice cream. You may also use a metal loaf pan, such as the one seen in my photos, and just cover it with aluminum foil.

Because this ice cream is a little sugary, add one tablespoon of molasses at a time and taste the batter beforehand! Don’t forget to keep some extra cookies for decoration purposes only.


No-Churn Molasses (Gingerbread) Cookie Ice Cream

  • Author:LEE
  • Prep Time:6 hours
  • Cook Time:0 minutes
  • Total Time:6 hours
  • Yield:5-6 cups


A molasses-flavored no-churn ice cream topped with soft-baked gingerbread cookies. It’s ideal for the holidays!


  • 1 pk Cool Whip (8oz)
  • 1 jar Sweetened condensed milk (14 oz)
  • 12 tbsp Molasses
  • 1 tsp Cinnamon
  • tsp Cloves
  • 810 oz Soft-baked Molasses Cookies (recipe available here)


  1. Beat Cool Whip, sweetened condensed milk, molasses, cinnamon, and cloves until totally smooth, approximately 3 minutes on medium speed.
  2. Break up the cookies into tiny pieces and gradually add to the mixture while it is still mixing. Save some cookies to sprinkle on top of the batter.
  3. Pour the mixture into a freezer-safe container and top with extra cookies.
  4. Freeze for 4-6 hours.

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Recipes from my friends:

Gingersnap Spice Cake from Chef in Training

Gingerbread Cake Roll from Crazy for Crust

Life Love and Sugar’s Gingerbread Cupcakes with Caramel Molasses Frosting

The Domestic Rebel’s Gingerbread Cookie Dough Cups

Other recipes you might like:

Brown Butter Glazed Soft Baked Molasses Cookies

No-Bake Gingerbread Cheesecake

Gooey Gingerbread Twix Bars

White Chocolate Gingerbread Oreo Cookies

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