Dessert: Low Carb Treats/ Holiday Food: Low Carb Holiday Recipes

Gin & Ginger Ice Cream {LCHF & Sugar-Free}

Gin & Ginger ice cream {LCHF & Sugar-Free}

I’ll say it again – Gin & Ginger Ice Cream – and yes, it really IS low carb and sugar-free! What?!

This is a summer-must, especially now we’re in the Silly Season.

Creamy vanilla ice cream, studded with jewels of candied ginger and just a hint of gin…

Gin & Ginger ice cream {LCHF & Sugar-Free}


Ice cream is a really easy dessert to convert into LCHF; you are basically just replacing the sugar with a low carb alternative. It’s full of great fats and you might as well treat it as a fat bomb…

When you use alcohol like vodka in ice cream, it helps it stay smooth and not crystallize.
The gin in this recipe does the same, plus it adds that yummy gin kick ;)


Servings: 6-8
Time: 20 minutes
Difficulty: Easy

You will need:
For the ginger syrup:
2 tbsp. chopped fresh ginger
1 tbsp. xylitol
2 tbsp. water
4 tbsp. gin
For the ice cream:
4 eggs, separated
1/4 tsp cream of tartar
1/4 cup powdered xylitol
1 tsp vanilla essence
1.5 cups of fresh cream

Start with the ginger:
Place the finely chopped ginger in a saucepan, along with the water and xylitol and let is simmer
very slowly until reduced quite a bit.
Remove from the heat and add the gin, mixing well. Let it cool.
Next, whip the egg whites until frothy, then add the cream of tartar and powdered xylitol.
Whip until stiff peaks form. Set aside.
In a small bowl, gently whisk the egg yolks and vanilla, stir in the cooled ginger syrup and set
Whip the cream until stiff and fold in the egg whites and yolk mixture until everything is
properly incorporated.
Pour into a plastic container – or anything suitable for the freezer – and cover tightly with a lid
or cling wrap so it is airtight.
Freeze overnight.

If you miss candied ginger {and you love gin} then this Gin & Ginger Ice Cream is your LCHF answer!

It’s even better.

Give it a try and let me know what you think – this is definitely featuring on my Christmas menu this year.

If you’re looking for more great LCHF recipe ideas and easy meal plans, just click here.

And for the perfect Low Carb Foodie Christmas gifts:

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  • Yvonne van der Westhuizen
    December 7, 2016 at 9:15 am

    Can I use an ice cream maker and how long must I churn it for?

    • Heidi Visser
      December 15, 2016 at 11:13 am

      Hi Yvonne,
      I don’t use an ice cream maker, but you can definitely use one – just follow your specific maker’s instructions.
      Because of the high fat content and the alcohol, it won’t freeze solid and crystalize, so so you really can just make the mixture, chuck it into a container and freeze overnight.