|Photo from Craftstorming|
I mean, chocolate chip cookie dough is a mainstream (and very good) flavor, but using gingerbread cookie dough in ice cream is just plain inspired. The chocolate chip component comes in when you add dark chocolate chips to the cookie dough, and if that doesn't appeal to you, the chocolate chips can be omitted. (But do keep an open mind; dark chocolate and gingerbread flavors are really good together.)
The really cool thing is that the gingerbread cookie dough recipe makes enough so that you can use half of it for the ice cream, and half to bake cookies with. You will notice that this is a British recipe so you will need to "translate" some of the terms and measurements. Here is a helpful tool for calculating the recipe amounts: Recipe Conversion Calculators.
I recently acquired a somewhat vintage electric ice cream maker (1990s; it uses salt and ice) and I am going to use it to give this recipe a try. Try it yourself, and let us all know what you think!