Gingerbread Ice Cream – Low Carb and Gluten-Free


Low carb ice cream with all the flavors of a rich, spicy gingerbread. Perfect for holidays in warm weather climates, or just because you love ice cream even in winter.

Low Carb Gingerbread Ice Cream

It’s so cold and snowy out now that ice cream is just about the last thing on my mind. It doesn’t seem like a very fitting dessert this time of year, that creamy coldness melting on your tongue and sliding down your throat. Though eating ice cream would only reduce one’s body heat infinitesimally, the very thought makes me chilly. Unless, of course, it is full of warm winter spices like ginger and cinnamon; spices that conjure up images of warm fires and chestnuts roasting and singers caroling and that sort of thing. Then maybe, just maybe, you could persuade me to eat a little ice cream. And I suppose that since some of you live in places where it isn’t very cold, I ought to be considerate and bring you a cold creamy treat that cools you off while warming you to your toes. This low carb gingerbread ice cream is just the thing.

Low Carb Gluten-Free Gingerbread Ice Cream

The truth is that I actually created this recipe sometime before Thanksgiving, when it was cool but not frigid here in New England. It was a little easier to take when the mercury stayed above the freezing point and there was nary a flake of snow in the air. Now that it’s December and we have a thick cover of white stuff, I have to jack up the thermostat just to write about it. I’d much rather cozy up with a cup of hot chocolate and a few low carb Christmas cookies than eat or write about ice cream.

But I will say that this was lovely ice cream, with an intense gingery bite that did rather offset the coolness. It truly tasted like gingerbread, but in semi-solid, frozen form. And I think that part of its success was deciding to leave the fresh ginger in the mix instead of straining it out. I minced it really finely and steeped it with the hot cream and almond milk, and then just left it in. I also used two full teaspoons of ground ginger, along with cinnamon and cloves. The end result was amazing, and what my husband called “sophisticated”. With that epithet, I was certain my kids wouldn’t like it, but they did. They downright loved it.

Low Carb Gingerbread Ice Cream Recipe

Ginger has some wonderful health benefits, including relieving nausea and reducing inflammation, so one could say this ice cream is actually very good for you. But if you prefer a little less gingery kick, feel free to cut back on the fresh ginger and/or the powdered ginger in the recipe.

And can I confess that it also makes for a really great boozy milkshake with some added cream and a little dark rum? I can’t tell you how I know that, I just do. Call it gut instinct.

Gluten-Free Gingerbread Ice Cream Recipe @dreamaboutfood

Gingerbread Ice Cream – Low Carb and Gluten-Free

Yield: 8 servings

Serving Size: About 1/2 cup

Gingerbread Ice Cream – Low Carb and Gluten-Free


  • 2 cups cream
  • 1 cup almond milk
  • 3/4 inch piece ginger, finely minced
  • 3/4 cup Swerve Sweetener
  • 3 egg yolks
  • 2 tsp molasses
  • 1 1/2 tsp ground cinnamon
  • 1 to 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 2 tbsp vodka
  • 1 tsp vanilla extract
  • 1/4 tsp xanthan gum


  1. Set a bowl over an ice bath and set aside.
  2. Combine cream, almond milk and minced ginger in medium saucepan over medium heat. Bring to just a simmer, then remove from heat, cover and let steep 30 minutes.
  3. Return to medium heat and stir in sweetener until it dissolves and mixture reaches 175F on an instant read thermometer.
  4. Whisk egg yolks, molasses, ground cinnamon, ground ginger, ground cloves and salt in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.
  5. Cook until mixture reaches 180F on an instant read thermometer.
  6. Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.
  7. Once the cream mixture is chilled, stir in vodka and vanilla extract. Sprinkle with xanthan gum and whisk vigorously to combine.
  8. Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.
  9. Once churned, transfer to a large, airtight container and press plastic wrap flush to surface. Freeze until firm but not rock hard, about 2 hours.


Serves 8. Each serving has 5 g of carbs.

191 Calories; 17g Fat (84.1% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 132mg Cholesterol; 115mg Sodium

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  1. says

    Sounds delicious. I agree ice cream is not my go-to treat in this weather, but bonus, I can put the canister to my ice cream maker outside to freeze instead of having to clear out a space in my freezer!

  2. Heather from Canada says

    Could one substitute dark rum right in the ice cream instead of the vodka to keep it softer? Sounds great!

  3. Susan says

    Thanks for this! My oven is on the fritz (and it’s old enough for me to be torn between repairing and replacing), so I won’t be doing much baking for a bit. But my ice cream maker is working just fine!

  4. f1ossy says

    Wednesday 25 December

    Summary Min 13 Max 30 (86F)

    Mostly sunny. Light winds.
    Good to go for watching sunset at beach Xmas day!

  5. Jennifer says

    Is there a good way to make this dairy free by substituting the cream? I have a friend that I would love to make this for, but they do not eat dairy.

        • Carolyn says

          Wow, I didn’t know a vitamix could do all that. Now I want one! I don’t have any advice since I don’t own one but I am sure you can Google it and find out.

          • says

            Yup, the Vitamix is a great machine. You can make hot soup in it too. As in: just put in the recipe ingredients and it blends at such a high speed that the soup pours out hot and ready to eat.

  6. says

    AWW! Look at the gingerbread man’s polka dot boxers! How cute. :)

    I’m one of those people who loves ice cream year round. I guess it helps that we don’t have any snow around here. 😉

    The ice cream looks great!

  7. Elyse says

    This recipe looks delicious. What would you say 3/4 inch piece ginger, finely minced would be in terms of measuring spoons?

    Thank you!

  8. says

    I’m making this right now – the custard is delicious and it is out chilling in my snowbank. The only change thus far is that I added a bunch of liquid stevia to the recipe, as the swerve just wasn’t sweet enough for me by its lonesome. Delicious recipe, truly!

  9. Janet says

    Wow! This ice cream was FABULOUS! I made it yesterday and served it with chocolate cookies and a Moscato wine to end a lovely Italian dinner party. Next time I will use a bit more Ginger, but keep everything else.

  10. Mary Finley says

    This sounds delicious. If you like gingerbread I would highly recommend Trader Joe’s Cookie Butter (gingerbread/biscuit).. I put it on my brownies all the time :)!

  11. Keryn says

    Hi Carolyn, I love you blog and and dedication you put into it. I made this ice cream around a week ago, I didn’t like it was way too sweet and all I tasted was the Swerve.

  12. Laura says

    Living in Hawaii means that ice cream is the preferred desert anytime of year. It’s too warm for baking. But is there any reason you couldn’t use normal or brown sugar. I have an intolerance to some artificial sweeteners and I find it easier to just avoid them all together rather than worry about which one is which.

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