Gingerbread Ice Cream (Dairy-Free, Refined Sugar-Free)


Here’s a little tidbit for all you single folks out there. When you decide to marry someone, you better be prepared to endure all their habits, good and bad. Because let me tell you: they aren’t going to change.

If all goes well, perhaps you’ll learn to love the fact that this special person sees nothing wrong with buying 6 cases of pumpkin when its on sale at Sam’s club, insists on cleanly swept floors but could care less about the pile of mail on the counter, or posseses an uncanny ability to dirty no less than 85% of the dishes and utensils for every dish she or he cooks. Or at least you’ll learn not to complain about it. That’s what finally happened to Ben.


Ben, who didn’t make a peep when I started breaking out the mini martini glasses. Four of them, when only two people were around.

Ben who didn’t nudge me out of the way as I took up the counterspace over the dishwasher he was trying to load, as I loaded up these babies with gingerbread ice cream.

Ben who lovingly took the empties from me, after I scooped the ice cream back into its container after the photo shoot, without the slightest eye roll.

Ben, who eagerly agreed to eat more dessert, at 10:15pm, when the photo shoot was finished. After all, we had to prove that at least two of those glasses were put to good use.

He’s finally learned that the messier I am in the kitchen, the more good things there are to come.

Good things indeed. This rich and creamy ice cream is dairy free, wheat free, and refined sugar free. And it gets its zippy gingerbread cookie flavor from one of my favorite holiday products: Celestial Seasonings Gingerbread Spice Tea!

Churn some up before it goes away… I’ll be stocking up for sure.


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Dairy Free, Refined Sugar Free Gingerbread Ice Cream

Yield: 8 servings


2 cans light coconut milk
4 gingerbread tea bags*
3 eggs
1/2 cup molasses
1/2 teaspoon liquid vanilla stevia extract
2 teaspoons guar gum


Pour coconut milk into a medium saucepan and add tea bags. Bring to a boil, then cover and turn off heat. Let steep for 45 minutes.

Remove tea bags, squeezing excess liquid from them. Whisk in eggs and molasses until smooth. Turn heat to medium, and gently heat the mixture, stirring often, taking care to make sure it doesn't boil. Cook for about 10 minutes, until mixture has noticeably thickened.

Turn off heat and cool for 15 minutes. Transfer to a food processor and blend in the stevia extract and guar gum. Pour into a bowl and cover with plastic wrap. Chill for several hours or overnight.

Churn ice cream in an ice cream maker according to manufacturer's directions, and transfer to an air-tight container for freezing.

If ice cream is too hard to scoop, remove from freezer 20 minutes before serving.

*I used Celestial Seasonings Gingerbread Spice Tea. Please note that this product is wheat-free, but not gluten-free due to the fact that it contains barley.

Nutrition Facts:

Nutrition Facts
Servings Per Recipe: 8
Serving Size: 100gm
Amount Per Serving
Calories 150.6
Total Fat 7.5 g
Saturated Fat 2.2 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.8 g
Cholesterol 69.4 mg
Sodium 40.1 mg
Potassium 326.4 mg
Total Carbohydrate 16.7 g
Dietary Fiber 0.5 g
Sugars 11.8 g
Protein 2.7 g

This recipe is linked to Slightly Indulgent Tuesdays for 12/20/2011.

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18 Responses to “Gingerbread Ice Cream (Dairy-Free, Refined Sugar-Free)”

  1. 1

    Ricki — December 16, 2011 @ 12:04 pm Reply

    Such a great idea! I love those Celestial Seasonings holiday teas–and I can't think of a better use for them! (I'm sure the HH sympathizes with Ben. The HH, who stands by patiently while I snap photos before he's allowed to sit down to eat. . . the HH, who then has to re-warm his dinner. . . !!!) 😉

  2. 2

    Lauren — December 16, 2011 @ 12:30 pm Reply

    I've been ALL about gingerbread flavored treats recently, (as is evidenced from my latest post), and this ice cream sounds amazing. Definitely a must-make!

  3. 3

    DeliciousDish — December 16, 2011 @ 3:09 pm Reply

    It sounds like Ben and Jeff put up with a lot of the same "habits." 🙂 Gingerbread ice cream sounds wonderful. I love that it's flavored with gingerbread tea.

  4. 4

    Maggie — December 16, 2011 @ 3:34 pm Reply

    This looks fabulous!  I just bought some Celestial teas for the first time.  What a great idea Cara.  And I LOVE your pics, as usual.  How cute is Ben? 

  5. 5

    Nicole, RD — December 16, 2011 @ 4:43 pm Reply

    Molasses…black strap? I think that's what I have…would it work? And light coconut milk…you had me there. Love it!I really want to try this – it sounds amazing!

  6. 6

    Kate — December 16, 2011 @ 5:16 pm Reply

    I don't see the issue.  None of the things you mentioned seem weird to me.

  7. 7

    Cara — December 16, 2011 @ 5:45 pm Reply

    yes, your dip yesterday and it sounds amazing!

  8. 8

    Liz @ Southern Charm — December 16, 2011 @ 5:56 pm Reply

    WOW! This looks just amazing. Love it and the ingredients. So creative 🙂

  9. 9

    Alisa Fleming — December 16, 2011 @ 8:21 pm Reply

    You are too cute. I never go to that much trouble to take pictures of food, but that's why yours look so amazing, and mine, um, well, your pictures are gorgeous! This looks great and I love the idea of using gingerbread tea!

  10. 10

    Christine — December 17, 2011 @ 12:10 am Reply

    Hey Cara, your Gingerbread Ice Cream is a Recipe Guessing Game on Knapkins. Think your friends can win?    

  11. 11

    Joanne — December 17, 2011 @ 7:54 pm Reply

    When I finally find a husband, Ben is going to have to put him through some kind of food blogger spouse boot camp.  You gotta train em early on!This ice cream sounds delicious and I love how guilt free it is!  You rock my world, Cara!

  12. 12

    shannon — December 18, 2011 @ 4:34 pm Reply

    this sounds delicious, and i'm definitely going to be making this!!

  13. 13

    grace — December 20, 2011 @ 3:31 pm Reply

    using bags of tea to flavor an ice cream base is brilliant!  great idea, and great tea selection! 🙂

  14. 14

    Inventive Vegetarian — December 21, 2011 @ 12:09 am Reply

    That's my favorite wintertime tea, too!  This ice cream looks amazing.  It's definitely going in my recipe box of things I'll make once I finally give in and buy an ice cream maker 🙂

  15. 15

    Jenn @LeftoverQueen — January 3, 2012 @ 8:12 pm Reply

    This looks exceptionally good! I am so going to be making this!

    • 15.1

      Cara — January 4, 2012 @ 8:20 pm

      Thanks Jenn, hope you like it!

  16. 16

    Lesli M — February 1, 2012 @ 1:15 pm Reply

    This sounds fantastic; but I’m not sure I get the “refined sugar free” part. Molasses is a by-product of processing sugar cane, sugar beets, etc into granulated sugar.

    • 16.1

      Cara — February 1, 2012 @ 5:06 pm

      Hi Lesli, thanks for stopping by and great question. Many people consider molasses a safer sweetener because although it is a byproduct of the refining process, it is not refined sugar itself – it actually retains a lot more of the nutrients than we see in the final refined product. Hope that helps!

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