Gluten Free Gold Ice Cream & Chocolate Chip Gingerbread (Dairy-Free)

Looking for something mixed with tradition, yet trendy and a bit exotic? Indian golden milk is extremely popular. Consisting of dairy free milk, honey,  and Indian spices that help fight inflammation like cinnamon, turmeric, and more, everyone is getting on the bandwagon. So much so, that the famous Northern California ice cream shop, Humphrey Slocombe, now have their holiday flavor available for a limited time in Whole Foods Market in Central and Northern California, Golden Milk and Gingerbread Ice Cream!  Unfortunately, it is not gluten free.

Humphrey Slocombe Golden Milk and Gingerbread Ice Cream is made up of rich golden milk along with candied ginger and chocolate chip gingerbread. It became available at  Central and Northern California Whole Foods as of October 25, 2017. However, it contains gluten.

I just had to taste some, gluten free, of course. So, I got to work and made my own. It is closer to a gelato rather than ice cream as it is super rich and creamy. I hope you enjoy this recipe.

Gluten Free Gold Ice Cream & Chocolate Chip Gingerbread

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 5 minutes

Yield: Makes 12 servings

Gluten Free Gold Ice Cream & Chocolate Chip Gingerbread

A trendy ice cream due its health benefits loaded with bites of soft chocolate chip gingerbread and candied ginger.


    For the Gingerbread:
  • 1/2 recipe Gluten Free Gingerbread
  • 2 - 3 tablespoons mini chocolate chips (Enjoy Life is allergen-free)
  • 1 cup granulated or organic sugar
  • 1 teaspoon turmeric
  • 2-1/4 cups + 2 tablespoons heavy cream (or full-fat coconut milk for dairy-free)
  • 1-1/4 cups gluten free vanilla almond milk (or plain) (Silk)
  • 1/4 cup honey
  • 2 teaspoons oil (avocado, grapeseed, light olive, coconut, etc.)
  • 2 three-inch cinnamon sticks
  • 1 teaspoon peppercorns
  • 6 large eggs, beaten
  • 1/2 teaspoon pure vanilla extract (only if using plain almond milk)
  • 1/4 cup diced Candied Ginger


  1. Make half of the gingerbread recipe as instructed at the above link. (It's a brownie texture.) Fold 2 - 3 tablespoons of mini chocolate chips into the dough, if desired.
  2. Once slightly cooled, remove from the pan using the parchment paper and transfer to a wire rack to cool.
  3. Cut into small pieces and set aside.
  4. In a 3-quart saucepan, whisk together the sugar and turmeric. Add the cream or coconut milk, almond milk, honey, and oil; whisk to combine. Add the cinnamon sticks and peppercorns; bring to a low boil, stirring constantly. Lower heat and allow to simmer for 15 minutes.
  5. Remove and discard the cinnamon sticks. Strain the mixture into a heatproof bowl, removing the peppercorns. Return most of the mixture to the same saucepan, reserving at least 1/2 cup . Slowly pour that 1/2 cup into the beaten eggs whisking constantly. Slowly pour the egg mixture into the milk mixture in the saucepan and return to the stove. Cook over medium heat and continue to stir until the mixture thickens and coats the back of wooden spoon. (You should be able to draw a line through the back of the spoon and a line should remain (not disappear.)
  6. If you used plain almond milk, stir in the vanilla and candied ginger.
  7. Refrigerate the mixture for several hours until chilled, 4 hours or overnight.
  8. When ready, follow the instructions on your ice cream maker to freeze the ice cream (without any gingerbread). A Cuisinart 2-quart machine takes about 20 minutes. Alternatively, place the custard in a 9 x 13 baking dish and place in the freezer, stirring every 20 to 30 minutes. Be sure to scrape the sides and the bottom of the dish thoroughly.
  9. Once frozen, scoop a little at a time into a large leftover container. Add pieces of gingerbread here and there and cover with more scoops of ice cream. Serve soft-serve or freeze solid, 6 hours or overnight.
  10. Remove from the freezer 10 - 20 minutes prior to serving to allow to soften.
  11. Garnish with cinnamon, gingerbread crumbs, honey, or gluten free chocolate ganche or sryup. When we had guests recently, I added a large scoop of Chocolate Ganache to a dessert plate, added a scoop of this ice cream on top of ganache, and layed a stick of gingerbread on the side.


You can make the custard several days in advance. Then freeze it until ready to make in your machine. The custard will keep refrigerated as long as the expiration date on your cream and almond milk.

I do not suggest adding the gingerbread into an ice cream machine despite the suggestion of adding it in the last 5 minutes of freezing. It breaks down too much and turns into crumbs.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.