December 11, 2020
Gingerbread Ice Cream
Warmly spiced with deep caramel notes, this gingerbread ice cream makes a great holiday dessert. I like to serve this with half a gingerbread cookie crumbled over top.
Servings: 6
Calories: 295kcal
Ingredients
- 1 cup heavy cream or coconut cream for dairy-free
- 1 cup coconut beverage
- 1/4 cup MCT oil optional but helps produce a softer ice cream
- 5 egg yolks
- 2/3 cup allulose or 3/4 teaspoon stevia glycerite, or to taste
- 1 1/2 tablespoons molasses or molasses extract, to taste
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Combine all ingredients in a blender and puree until smooth.
- Pour into an ice cream maker and process according to manufacturer’s directions.
Notes
If you do not want to consume raw eggs, you can either buy eggs that are already pasteurized or do it yourself, if you have a sous vide machine. Simply heat to 135ºF for two hours. The egg will have a milky look to the white when you crack it but it is fine.
Nutrition Facts
Gingerbread Ice Cream
Amount per Serving
Calories
295
% Daily Value*
Fat
29
g
45
%
Saturated Fat
18
g
113
%
Cholesterol
217
mg
72
%
Sodium
73
mg
3
%
Potassium
128
mg
4
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
799
IU
16
%
Vitamin C
1
mg
1
%
Calcium
59
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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