Wednesday, June 22, 2022

Stem Ginger Cheesecake Icecream

This is the ultimate ginger flavored dessert that gives you the satisfaction of having an ice cream and cheesecake all in one! With layers of mild ginger flavor, this make ahead frozen dessert will please anyone!

I received samples from Nairn’s for developing recipes and the views expressed are my own. Now, coming to Nairn’s crackers, these are the best graham crackers. They come in regular, chocolate, and ginger oat graham flavors. I have used them in this No Bake Ginger Mango Cheesecake Parfait as well in this Charcuterie Board. They are amazing to serve with dips.  The stem ginger one is also my favorite and has a mild ginger which is perfect. This ginger oat graham is the perfect one to make this cheesecake ice cream. Add the crushed crackers at the last step of churning ice cream and add a little bit of it when you transfer the ice cream to give a swirl kind of effect. 

Are you thinking of ginger in ice cream? Then I recommend you try this. This cheesecake ice cream has layers of ginger flavor and yet perfectly balanced, not overpowering at all! That’s the key! The ginger flavor comes from ginger infused milk, candied ginger, and Nairn’s ginger oat graham. The mild tones of ginger in the ice cream is balanced with cream and cream cheese. 

This is an eggless dessert. Eggless cakes and ice creams taste amazing. Cheesecake too! Try this  Gulab Jamun Cheesecake and you’ll fall in love with it!

 I love ginger and include it in many varieties and this is one of my favorite deserts. Ginger has a strong and spicy flavor that finds a great spot in making savory dishes. But it is great in sweets or desserts too like Whole Wheat Gingerbread Pancake Puffs, Gingerbread Mini Cupcakes, or Vegan Coconut Gingerbread Muffins. This ice cream has a different profile that is mild and dreamy! 

June is National Dairy Month. Dairy provides essential nutrients and finds an important place in the diet. The meal becomes well balanced with the addition of dairy. No meal is complete as right from breakfast to dinner, dairy finds its star spot and also in desserts and treats! This ginger cheesecake ice cream made with cream cheese, milk, heavy cream, and sour cream is the perfect share for the theme. Jolene is hosting an event to celebrate National Dairy Month. Thanks, Jolene!

Here are some delicious frozen treats from the blog:

Makes 32-oz

Milk - 2/3 cup
Ginger - 1 tsp, grated
Sugar - 2/3 cup
Cream cheese - 6-oz., room temperature
Sour cream - 1/4 cup
Heavy cream - 1 and 1/4 cup
Nairn's Oat ginger graham crackers - 4, crushed
Candies ginger - 2 tbsp, chopped


Heat the milk with grated ginger and when it begins to boil, remove from the gland and let it cook. Filter and reserve the ginger infused milk.

Add the ginger infused milk, cream cheese, sugar, and sour cream to a blender and blend to a smooth consistency. Add the heavy cream and blend for 30 seconds.

Transfer this to a frozen ice-cream bowl of ice-cream machine and run according to the machine directions. 

In the meantime crush four Nairn’s ginger oat graham crackers.

When the ice cream is almost done, add the chopped candied ginger and one-third cup of crushed ginger oat Grahams. Let it churn for a couple more minutes.

Transfer to a freezer safe bowl and when doing so sprinkle the reserved ginger oat grahams. 

Freeze for at least 4 hours.

Scoop and serve as needed in a bowl, waffle, or cone. Add a little crushed graham crackers if preferred.

Wednesday #DairyMonth Recipes


  1. Nairn's products are so excellent. I'm sure the ice cream was amazing.

  2. I love those ginger grahams...I bet they give this ice cream so much more flavor

  3. I love nairn's ginger oat grahams. They'd be awesome in ice cream.

  4. With these 90 degree days all I want to eat is ice cream and those ginger oat grahams are my favorites!

  5. That ice cream looks delicious

  6. I love stem ginger! If I can't use fresh ginger, then I grind up pieces of dried knuckles. I love the kick it adds.