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5 from 1 vote

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.
Course Dessert
Cuisine American
Keyword american, Christmas, dairy-free, dessert, frozen, ginger, gingerbread, holiday, ice cream, nightshade-free, no-cook, nut-free
Prep Time 10 minutes
Total Time 1 hour
Servings 6
Calories 295kcal
Author Jenny Ross

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

Calories: 295kcal | Carbohydrates: 7g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 217mg | Sodium: 73mg | Potassium: 128mg | Fiber: 1g | Sugar: 4g | Vitamin A: 799IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg