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All Day I Dream About Food

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December 17, 2013

Gingerbread Ice Cream – Low Carb and Gluten-Free

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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

5 from 5 votes
Print
Gingerbread Ice Cream – Low Carb and Gluten-Free
Prep Time
45 mins
Cook Time
45 mins
Chill Time
5 hrs
Total Time
6 hrs 30 mins
 

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.

Course: Dessert
Cuisine: Dessert
Servings: 8 servings
Calories: 191 kcal
Ingredients
  • 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
Instructions
  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.
Recipe Notes

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

Nutrition Facts
Gingerbread Ice Cream – Low Carb and Gluten-Free
Amount Per Serving
Calories 191 Calories from Fat 153
% Daily Value*
Fat 17g26%
Cholesterol 132mg44%
Sodium 15mg1%
Carbohydrates 5g2%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Frozen Desserts, Gluten Free, Low Carb Tagged With: cinnamon, cream, ginger, spices

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Laurie says

    December 17, 2013 at 8:36 am

    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!

    Reply
    • Carolyn says

      December 17, 2013 at 8:46 am

      oh my gosh, brilliant on putting the canister outside! 🙂

      Reply
  2. Jeanette | Jeanette's Healthy Living says

    December 17, 2013 at 5:02 pm

    Carolyn – this sounds incredible good – I’ve never had gingerbread ice cream before.

    Reply
  3. [email protected] Melissa's Southern Style Kitchen says

    December 17, 2013 at 6:12 pm

    Beautiful Carolyn, pinned for sure!

    Reply
  4. Heather from Canada says

    December 17, 2013 at 8:07 pm

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

    Reply
    • Carolyn says

      December 18, 2013 at 8:33 am

      Of course!

      Reply
  5. Susan says

    December 17, 2013 at 8:26 pm

    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!

    Reply
  6. [email protected] says

    December 17, 2013 at 10:03 pm

    Whoa… I need this in my life!

    Reply
  7. Erin | The Law Student's Wife says

    December 17, 2013 at 11:07 pm

    I have 99% of what I need to make this in my kitchen rightthisinstant. Including the rum for that milkshake. It’s a sign! 🙂

    Reply
    • Carolyn says

      December 18, 2013 at 8:32 am

      Yep, it’s definitely a sign!

      Reply
  8. f1ossy says

    December 18, 2013 at 5:39 am

    Wednesday 25 December

    Summary Min 13 Max 30 (86F)

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

    Reply
  9. Sylvie @ Gourmande in the Kitchen says

    December 18, 2013 at 5:50 am

    This sounds heavenly! I can’t ever get enough of ginger and ice cream sounds like the perfect vehicle for it.

    Reply
  10. Toni | Boulder Locavore says

    December 18, 2013 at 6:51 am

    This sounds fantastic Carolyn and I lve the way you present it in your photos!

    Reply
  11. Stacy | Wicked Good Kitchen says

    December 18, 2013 at 8:20 am

    Beautiful ice cream, Carolyn! I just adore everything ginger and gingerbread. Thanks for sharing!

    Reply
  12. Jennifer says

    December 18, 2013 at 9:59 am

    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.

    Reply
    • Carolyn says

      December 18, 2013 at 10:02 am

      You can try coconut milk or coconut cream in place of the heavy cream. It may get a bit icier upon freezing, though.

      Reply
  13. Jessica @ A Kitchen Addiction says

    December 18, 2013 at 12:43 pm

    I’m a fan of ice cream any time of year and this gingerbread flavor sounds fantastic! Perfect pairing to some Christmas cookies!

    Reply
  14. Dina says

    December 18, 2013 at 1:41 pm

    this sounds fantastic! i can’t give up my ice cream so i like this healthier version!

    Reply
  15. Pamela @ Brooklyn Farm Girl says

    December 18, 2013 at 1:48 pm

    This sounds like my type of ice cream, I would have a few scoops and come back for more!

    Reply
  16. Carrie Brunk says

    December 18, 2013 at 3:23 pm

    Are there any ice cream recipes to make in a Vitamix?

    Reply
    • Carolyn says

      December 18, 2013 at 7:57 pm

      As in…freeze in the vitamix or just mix it up in the vitamix?

      Reply
      • Carrie Brunk says

        December 19, 2013 at 1:16 pm

        As in: while mixing in the Vitamix, it freezes to eating consistency. OR, what you said, mix in Vitamix and then freeze. Hadn’t thought of that.

        Reply
        • Carolyn says

          December 19, 2013 at 1:39 pm

          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.

          Reply
          • Carrie Brunk says

            December 20, 2013 at 6:18 pm

            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.

  17. Brenda @Sugar-Free Mom says

    December 18, 2013 at 6:18 pm

    This is the best HOLIDAY spirit recipe I ever saw! Love the flavors of this! Sharing tomorrow on my FB page!

    Reply
  18. Adrienne @ Whole New Mom says

    December 19, 2013 at 7:56 am

    Pinned! May I ask what the vodka does to the recipe though? Thanks!

    Reply
    • Carolyn says

      December 19, 2013 at 8:18 am

      Keeps it from getting too icy as alcohol lowers the freezing point. 🙂

      Reply
  19. Erin @ Texanerin Baking says

    December 19, 2013 at 8:40 am

    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!

    Reply
  20. Elyse says

    December 19, 2013 at 9:18 pm

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

    Thank you!

    Reply
    • Carolyn says

      December 20, 2013 at 9:03 am

      It’s about a tablespoon, I would say.

      Reply
  21. Taryl says

    December 20, 2013 at 12:57 am

    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!

    Reply
    • Taryl says

      December 20, 2013 at 1:36 am

      For the record, this is killer. Even with the extra sweetener it isn’t a ‘sweet’ recipe. Very well seasoned and flavorful – mmmm!

      Reply
      • Carolyn says

        December 20, 2013 at 9:03 am

        Wonderful!

        Reply
  22. Janet says

    December 22, 2013 at 7:27 am

    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.

    Reply
    • Carolyn says

      December 22, 2013 at 9:52 am

      So glad to hear it!

      Reply
  23. Mary Finley says

    January 31, 2014 at 8:45 am

    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 :)!

    Reply
  24. Keryn says

    June 23, 2014 at 1:53 am

    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.

    Reply
  25. Laura says

    November 23, 2014 at 9:00 pm

    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.

    Reply
    • Carolyn says

      November 24, 2014 at 4:51 am

      You can easily make it with real sugar.

      Reply
  26. Joe says

    September 10, 2015 at 11:19 am

    THIS ICE CREAM IS AMAZING!!!!!! That is all, have a nice day 🙂

    Reply
    • Carolyn says

      September 10, 2015 at 1:01 pm

      Thanks, Joe!

      Reply
  27. Kelly says

    December 2, 2015 at 9:20 pm

    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.

    Reply
    • Carolyn says

      December 2, 2015 at 9:21 pm

      Find an egg-free ice cream recipe and add in my sweeteners and spices. That should do it!

      Reply
      • Kelly says

        December 2, 2015 at 9:59 pm

        Thank you for the answer, I will look into one. Blessings!

        Reply
  28. Rose says

    January 25, 2017 at 6:17 pm

    can i substitute crystallized ginger for the fresh ginger?

    Reply
    • Carolyn says

      January 25, 2017 at 7:18 pm

      Yes, but it will increase the carb count.

      Reply
  29. Cláudia Leal says

    April 28, 2017 at 9:12 am

    Hello!! The recipe sounds great, but can it be done without anexo icecream machine?? Thanks!!

    Reply
    • Carolyn says

      April 28, 2017 at 8:56 pm

      Not this recipe. I do have some no-churn recipes, if you search my site you will find them.

      Reply
  30. Debra Johnson says

    August 29, 2017 at 8:50 am

    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 😉 )

    Reply
    • Carolyn says

      August 29, 2017 at 9:34 am

      Glad you liked it!

      Reply
  31. Kristyn says

    September 18, 2019 at 4:30 pm

    5 stars
    Low carb ice cream..where’s the bowl!! I love gingerbread flavors, so we will be making this for sure!

    Reply
  32. April says

    September 18, 2019 at 5:46 pm

    5 stars
    I never knew I needed gingerbread ice cream in my life. But I soooooooo do. Yum!

    Reply
  33. Krissy Allori says

    September 18, 2019 at 6:08 pm

    5 stars
    Gingerbread ice cream?! Yes, please! I’ve never thought of making this at home but I will now.

    Reply
  34. Jennifer says

    September 18, 2019 at 6:42 pm

    5 stars
    Everything about this recipe is just perfect! Not too sweet, just right! Will be making over and over!

    Reply
  35. Suzy says

    September 18, 2019 at 9:04 pm

    5 stars
    We love ice cream all year long! The flavor of this is so good and definitely perfect for the holidays!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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