Go Back
Cover Photo Ginger Ice Cream

Ginger Ice Cream

Catherine Olson
A smooth ginger syrup balances out a creamy coconut milk base in this recipe for ginger ice cream.
Prep Time 2 hrs
Cook Time 15 mins
Churning 30 mins
Course Dessert
Cuisine American
Servings 1 quart


  • Ice Cream Maker


Ginger Syrup

  • 2 oz. ginger thinly sliced
  • 2 cups water
  • 1 cup sugar

Ginger Ice Cream

  • cup ginger syrup 
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 egg yolks
  • 1 cup sugar
  • ½ cup coconut milk


Ginger Syrup

  • Slice fresh ginger into small thin pieces
  • Add water and sugar and bring to a boil
  • Lower heat to medium and keep at a low rolling boil for about 2 hours
  • Cook until mixture has thickened and reduced to a syrup
  • Syrup will thicken as it cools
  • Set aside, or store in the fridge for several weeks

Ginger Ice Cream

  • Heat whole milk, cream, sugar until warm
  • Remove from heat and add yolks one by one, whisking thoroughly
  • Return to heat and temper until cream has started to thicken
  • Remove from heat and stir in ginger syrup and coconut milk
  • Transfer to a bowl and chill
  • Once cooled, churn according to manufacturer's instructions


I like to make a triple or quadruple batch of ginger syrup at a time to have on hand in the fridge. See below for additional uses. 
Keyword Recipe Ginger Ice Cream