With the holidays coming up, I've been experimenting in my kitchen with some yummy recipes for my upcoming Cheerful Health Holiday Accountability group. It turned out so very well that I thought I really just had to go ahead and share it! I tested it out of my family few weekends ago and no one could tell that it was sugar free! We even did a side-by-side comparison with some Braum's Gingerbread and we all agreed that the homemade was was bettah--duh!
After having lived in the UK or with Brits for the past 12 years I've become a major ginger lover--especially gingerbread. Coming on board with THM has only elevated this love of ginger even more.
This recipe is so super simple you won't believe it. I started with the Ice Cream Queen, Becky Yoder's, base for my ice cream foundation, and took it from there! Becky's pumpkin ice cream is also amazing! Definitely check that out....it will give you all the heart eyes 😍 Both would be treats to have at your Thanksgiving and Christmas tables.
Without further ado! I give you the recipe:
Gingerbread Ice Cream--S (this recipe is for a 1.5qt ice cream maker)
The vanilla base of this ice cream comes from Becky Yode's recipe here. The meausurements have been adjusted for a 1.5qt ice cream maker.
1 cup unsweetened almond milk
1 cup Half and Half
2 cups heavy whipping cream (would suggest Horizon brand as it doesn't have carrageenan in it)
1/2 cup cottage cheese (I use fat free or low fat)
1/2 cup Gentle Sweet with xylitol (helps to keep your ice cream scoopable)
2 tsp pure vanilla
1/8 tsp mineral salt
1 tablespoon food grade vegetable glycerine
1/2 tsp THM gluccie
2 tbl blackstrap molasses
1/2 tsp ginger
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
•Before you start, make sure that your freezer bowl has been frozen for at least 24 hours.
•Add all ingredients except gluccie to your blender on high for 30 seconds (high powered blenders like a Vitamin or Blentec work best)
•While blender is on lowest setting add in gluccie through the opening in the top and blend for a further 30 seconds.
•Turn ice cream maker on and pour your mixture into it.
•Let spin and freeze for 20-25 minutes.
•You can put it into one large container to scoop out of. As long as you've used sweetener with xylitol you should be able to get it out of your container easily.
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