Photo: Annabelle Breakey
Total Time
50 Mins
Serves 8 (makes 1 qt.)

Harder cookies--like Nabisco's--keep the most crunch (softer ones will dissolve).

How to Make It

Step 1

Whisk all ingredients except gingersnaps and bourbon in a bowl to blend. Strain into an ice cream maker and freeze according to manufacturer's directions.

Step 2

Scrape ice cream into a bowl and stir in gingersnaps and bourbon. Freeze, covered, until scoopable, 2 1/2 hours and up to 1 week (gingersnaps soften somewhat after 1 day).

Step 3

Note: Nutritional analysis is per 1/2-cup serving.

Ratings & Reviews