Some of you might know that I developed the original Nush Cake recipes in my own kitchen. But I’ve experimented with lots of other low-carb, low-sugar, keto-friendly recipes along the way. And here’s one I think you’ll love!
I happen to think this ginger ice cream is pretty awesome when layered with a low carb Carrot Spice Cake into a parfait, but it’s really wonderful and highly flavorful on its own, too.
I admit, I don’t actually measure the ginger paste (the kind you buy in a refrigerated tube), I just squeeze it right into the mix. So sometimes my ice cream is spicier than other times! But if you love ginger, as I do, that won’t bother you one bit. So here goes ...
Low-carb ginger ice cream
2 cups full-fat cream
2 cups unsweetened almond milk
1 cup non-sugar sweetener (right now I’m liking allulose)
3 egg yolks
3 tbsp ginger paste (about)
1 tsp salt
2 tsp vanilla
1 tsp food-grade glycerin (helps keep the ice cream from getting too hard)
Mix all ingredients with a whisk, then freeze in an ice cream maker. I bought a Cuisinart electric ice cream maker 20 years ago and it’s still going strong (it’s the kind with the bowl you keep in the freezer), but any ice cream maker will do, including the old-fashioned hand-crank ones. It takes about 20 minutes for the ice cream to start firming up, and at that point put it quickly into a plastic or glass container and get it into the freezer where it’ll continue to set.
Unsweetened almond milk has 1g carbs per cup, and ginger paste usually has about 2g carbs per tablespoon. So at 8 one-half cup servings, this recipe is going to come out with only about 1g carbs per serving.