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.
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.
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.
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.
Gingerbread Ice Cream – Low Carb and Gluten-Free
Ingredients
- 1 ¾ cups heavy whipping cream
- ¾ cup unsweetened almond milk
- ¾ inch piece ginger finely minced
- ½ cup Swerve Brown
- ¼ cup BochaSweet (or allulose or xylitol)
- 3 egg yolks
- 1 ½ teaspoon ground cinnamon
- 1 to 2 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon xanthan gum
Instructions
- Set a bowl over an ice bath and set aside.
- 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.
- Return to medium heat and stir in sweeteners until it dissolves and mixture reaches 165F on an instant read thermometer.
- Whisk egg yolks, 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.
- Cook until mixture reaches 170F on an instant read thermometer.
- 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.
- Once the cream mixture is chilled, stir in vanilla extract. Sprinkle with xanthan gum and whisk vigorously to combine.
- Pour custard into the canister of an ice cream maker and churn according to manufacturer's directions.
- 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.
Shelley says
Making this for an Australian Christmas, which will be 37 Celcius. No cocoa for us, but ice cream will be a treat.
Suzy says
We love ice cream all year long! The flavor of this is so good and definitely perfect for the holidays!
Jennifer says
Everything about this recipe is just perfect! Not too sweet, just right! Will be making over and over!
Krissy Allori says
Gingerbread ice cream?! Yes, please! I’ve never thought of making this at home but I will now.
April says
I never knew I needed gingerbread ice cream in my life. But I soooooooo do. Yum!
Kristyn says
Low carb ice cream..where’s the bowl!! I love gingerbread flavors, so we will be making this for sure!
Debra Johnson says
This is absolutely delish! Husband loved it too. Definitely will do again and again. (along with your death by chocolate which is practically a staple 😉 )
Carolyn says
Glad you liked it!
Cláudia Leal says
Hello!! The recipe sounds great, but can it be done without anexo icecream machine?? Thanks!!
Carolyn says
Not this recipe. I do have some no-churn recipes, if you search my site you will find them.
Rose says
can i substitute crystallized ginger for the fresh ginger?
Carolyn says
Yes, but it will increase the carb count.
Kelly says
Does anyone know if you can possibly leave out the eggs or use a substitute, I am seriously allergic to eggs but I would love to try this Ice Cream. Thank you.
Carolyn says
Find an egg-free ice cream recipe and add in my sweeteners and spices. That should do it!
Kelly says
Thank you for the answer, I will look into one. Blessings!
Joe says
THIS ICE CREAM IS AMAZING!!!!!! That is all, have a nice day 🙂
Carolyn says
Thanks, Joe!
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.
Carolyn says
You can easily make it with real sugar.
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.
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 :)!
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.
Carolyn says
So glad to hear it!
Taryl 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!
Taryl says
For the record, this is killer. Even with the extra sweetener it isn’t a ‘sweet’ recipe. Very well seasoned and flavorful – mmmm!
Carolyn says
Wonderful!