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  • HIJINX ice cream mix
  • 1 ½ cup half & half or water*
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice


  • 1 cup gingerbread cookies pieces 
Note: For a lighter version use water. For a creamier version use half & half.


1. Warm the half & half on the stove over medium-high heat or microwave for 30 - 60 seconds (do not boil). 

2. Add brown sugar, molasses, cinnamon, ground ginger, allspice and ground cloves. Whisk until dissolved.

3. Using a blender, combine one packet of HIJINX with the above mixture. Make sure HIJINX is dissolved completely. 

4. Let mixture rest on counter uncovered for 30 minutes.

5. Transfer to a freezer-safe container with an airtight lid.

6. Optional: After 30 minutes, gently stir in the cookie pieces. For better distribution, stir in after 1 - 2 hours of freezing. 

7. Freeze for 3-6 hours. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

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