Gingersnap Ice Cream
Make creamy gingersnap ice cream with almond milk, ginger, molasses, cookie crumbs, and optional pecans for a warmly spiced homemade dessert.
Prep: 20 minutes
Cook:
Total: 4 hours 20 minutes
Ingredients
Ingredients
- 2 1/2 cups unsweetened almond milk
- 1/2 cup cottage cheese
- 1/2 cup heavy whipping cream
- 1 tablespoon vegetable glycerin optional
- 1 1/2 teaspoons ground ginger
- 1 teaspoon blackstrap molasses
- 1/2 teaspoon maple extract
- 6-8 doonks pure stevia extract powder or to taste
- 1/8 teaspoon salt
- 1 teaspoon glucomannan
- 1 tablespoon butter melted, for crumbs
- 3 tablespoons baking mix for crumbs
- 1/4 teaspoon ground ginger for crumbs
- 1/4 teaspoon ground cinnamon for crumbs
- 1/2 teaspoon sweetener blend for crumbs
- chopped pecans optional
Instructions
Instructions
- Blend the almond milk, cottage cheese, cream, glycerin if using, ginger, molasses, maple extract, stevia, salt, and glucomannan until smooth.
- Freeze the mixture in an automatic ice cream maker according to the manufacturer's directions.
- Mix the melted butter, baking mix, ginger, cinnamon, and sweetener for the cookie crumbs, then freeze the crumbs until firm.
- Fold the frozen crumbs and optional pecans into the churned ice cream. Serve immediately or freeze until scoopable.
- For serving later, soften the ice cream at room temperature for 30 to 40 minutes or transfer it to the refrigerator about 3 hours ahead.