This keto ginger ice cream is made with fresh ginger root and can be scooped straight out of the freezer!
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I recently realized that I haven't posted a new ice cream recipe for over a year and a half! Here are all my low carb ice cream recipes!
This recipe was actually inspired by having some fresh ginger after making a Rosemary & Ginger Cocktail (recipe coming soon!), and I wanted to make a dish where the ginger was the complete star. It's a wonderful combination of flavors, and would work especially well as a dessert after an Indian or Thai meal.
How to Make Keto Ginger Ice Cream
To make the custard, combine some heavy cream, unsweetened almond milk, and low carb sweetener (I prefer to use allulose for ice cream recipes, as it helps keep the ice cream soft after freezing) together in a saucepan.
Place over a low heat and cook until the sweetener has dissolved and the mixture is warm. Next, place three egg yolks into a small bowl, then temper them by adding a spoonful of the cream mixture to the egg yolks and whisking rapidly to combine.
Add it back into the saucepan and stir again to mix. Turn the heat up slightly, and cook over a low-medium heat for 10 minutes, stirring occasionally. Remove the mixture from the heat, pour it into a large bowl, and allow to cool. Also, try and remember to stir it every now and then to avoid a skin forming.
When the mixture has cooled, add some vanilla extract. Grate some fresh peeled ginger directly into the bowl, together with any juices. A Microplane is ideal for this task.
Cover and place the bowl in the fridge for at least 2 hours – overnight is fine.
After that time, pour it into an ice cream maker. Grind some black pepper into the maker as the mixture churns.
Follow the manufacturer's instructions so that it is well-churned, then spoon it into a container and freeze for at least four hours before serving.
This recipe makes a soft and scoopable ice cream (as featured in one of the techniques to make low carb SOFT ice cream) that has a wonderful creamy taste with some spice from the ginger and a subtle heat from the black pepper.
Keto Ginger Ice Cream
This keto ginger ice cream is made with fresh ginger root and can be scooped straight out of the freezer!
Ingredients
- 2 cups heavy cream
- 1 cups unsweetened almond milk
- ½ cup allulose sweetener
- 3 egg yolks
- 1 tsp vanilla extract
- 1 oz peeled fresh ginger root
- few grinds of black pepper
Instructions
- To make the custard, combine the heavy cream, unsweetened almond milk, and allulose together in a saucepan. Place over a low heat and cook until the sweetener has dissolved and the mixture is warm.
- Place three egg yolks into a small bowl, then temper them by adding a quarter-cup of the cream mixture to the egg yolks. Whisk rapidly, then add it all back into the saucepan and stir again to mix.
- Turn the heat up slightly, and cook over a low-medium heat for 10 minutes, stirring occasionally. Remove the mixture from the heat, pour it into a large bowl, and allow to cool. Also, try and remember to stir it every now and then to avoid a skin forming.
- When the mixture has cooled, add some vanilla extract. Grate some fresh peeled ginger directly into the bowl, together with any juices.
- Cover and place the bowl in the fridge for at least 2 hours - overnight is fine.
- After that time, pour it into an ice cream maker. Grind some black pepper into the maker as the mixture churns. Follow the manufacturer's instructions so that it is well-churned, then spoon it into a container and freeze for at least 4 hours before serving.
Notes
5.1g net carbs per serving (½ cup)
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Nutrition Information
Yield 4 Serving Size ½ cupAmount Per Serving Calories 462Total Fat 47gSaturated Fat 29gTrans Fat 1.5gCholesterol 273mgSodium 40mgCarbohydrates 5.4gNet Carbohydrates 5.1gFiber 0.3gSugar 4gProtein 5.8g