Gingerbread is a cookie and peppermint mocha is a coffee, right? Well…maybe they started out that way, but life is ever-evolving, right?
What if you could make gingerbread ice cream? Take a creamy, custardy ice cream base, amp up the gingerbread spices and sprinkle in some gingerbread cookie (cooked or raw works just fine) and then churn it into a truly holiday-worthy dessert. Heck, who needs a holiday? Enjoy Gingerbread ice cream any day of the year! You can even serve additional gingerbread cookies as a side.
And while we’re talking about holidays, the season of peppermint mocha is really year round. My family loves this keto Peppermint Mocha ice cream. Truly, it’s three flavors in one.
My husband loves it without the coffee and mint as a rich, dreamy chocolate ice cream. I like it with the coffee as a heady mocha flavor. I mean, if coffee is for breakfast, and mocha ice cream has eggs and cream, is it really any different than a plate of scrambled eggs and coffee? Don’t judge.
The third flavor is peppermint mocha, of course, and that’s a flavor the entire family agrees on even if we can’t agree on who has eaten more than his share.
What seasonal flavors of ice cream would you like to have on your holiday menu?
Keto Gingerbread Ice Cream
Ingredients
- 1½ cups heavy cream
- 1 cup unsweetened almond milk
- 6 large egg yolks
- 1/3 cup powdered sweetener
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ginger powder
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 un-iced Gingerbread Cookies, crumbled in Keto Gatherings
Instructions
- In a heavy saucepan over low heat, heat the heavy cream and almond milk, stirring with a whisk. Add the egg yolks and continue whisking until just warmed.
- Add the sweetener and whisk until completely dissolved.
- Continue heating, whisking constantly, until the custard thickens, about 10 minutes. When the custard coats the back of a wooden spoon or reaches 140°F on a candy thermometer, remove the pan from the heat. Do not allow the mixture to warm to over 140°F or the eggs will begin to cook.
- Stir the extracts, spices, and salt into the ice cream mixture. Place in the refrigerator to cool.
- When cool, churn the ice cream mixture in an ice cream maker following the manufacturer’s directions. Add the cookies to the ice cream while it is churning and after it has begun to freeze, but while the ice cream is still soft. Continue churning until it reaches your desired consistency.
- Store leftovers in the freezer. When frozen, this ice cream will harden to a solid state. Allow to thaw at room temperature for about 10 minutes before enjoying.
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