Wheat Free Stem Ginger Ice Cream

Wheat Free Stem Ginger Ice Cream

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This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
Servings: 4
Calories: 367


  • 1 teaspoon of ground ginger
  • 4 large free-range egg yolks
  • 1 heaped teaspoon of Gluten free cornflour cornstarch
  • 1 heaped tablespoon of sugar
  • 10 floz soya milk
  • 6 stem ginger; finely chopped
  • 3 tablespoons of stem ginger syrup
  • 8 floz soya cream


  • Mix the ground ginger, egg yolks, cornflour (cornstarch) and sugar together in a bowl and gradually incorporate the milk.
  • Transfer to a non-stick saucepan and, stirring all the time, cook over a low heat until thick and creamy - but do not boil.
  • Remove from the heat and add the stem ginger, syrup and lastly the soya cream.
  • Following the instructions on your ice-cream maker, churn until the custard is frozen and serve.
Calories: 367 kcal
Carbohydrates: 20 g
Protein: 7 g
Fat: 29g
Saturated Fat: 17 g
Cholesterol: 284 mg
Sodium: 65 mg
Potassium: 208 mg
Fiber: 1 g
Sugar: 15 g
Vitamin A: 1249 IU
Vitamin C: 1 mg
Calcium: 147 mg
Iron: 1 mg
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