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.
Notes
The type of sweetener used makes a huge difference in the texture of the ice cream. For the best texture, use allulose or xylitol; remember that each sweetener has different characteristics. Use the sweetener that you prefer and that does not impact your blood glucose.
Nutrition
Nutrition Facts
Keto Gingerbread Ice Cream
Amount per Serving
Calories
219
% Daily Value*
Fat
11.2
g
17
%
Carbohydrates
3
g
1
%
Fiber
0.4
g
2
%
Protein
14.5
g
29
%
* Percent Daily Values are based on a 2000 calorie diet.