Gingersnap Ice Cream
Low-carb, sugar-free, THM:S, Gluten/peanut free (if using non-contaminated ingredients)
Serves: 4-5 servings.
Ice Cream:
Cookie Crumbs:
Chopped pecans, optional
  1. Using a blender or immersion blender, blend all ice cream ingredients together until smooth. Freeze in an automatic ice cream maker according to manufacturer's directions.
  2. Meanwhile, or in advance, combine the ingredients for the cookie crumbs until the butter is evenly distributed and then freeze to harden.
  3. When the ice cream is done churning, stir in the cookie crumbs and pecans by hand. Serve immediately or transfer to a freezer-safe container and freeze until the desired consistency is achieved.
  4. Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
  5. I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
If you do not have an ice cream maker, you could try freezing the blended ice cream mixture in ice cube trays, letting the cubes soften up a bit, blending them in a high-powered blender to a soft-serve consistency, stirring in the cookie crumbs and pecans, then freezing until firm, if desired.
Recipe by Briana Thomas at