Ok, I know we’re all familiar with gingerbread cookies and cakes. And I’m sure you’ve probably even seen gingerbread muffins and waffles around the internet too. But how about ice cream?… Ya, I went there.
This is not my first holiday inspired ice cream. Last year I posted a Vegan Eggnog Ice Cream, and thought it would be fun to do another holiday flavour. Of course, gingerbread immediately came to mind (I’ve been just a little obsessed with it, lately). And it turned out perfect! I love the contrast of warm and spicy flavours with cold and creamy ice cream.
This ice cream was a gorgeous and unusual holiday dessert, topped with coconut whipped cream and chopped crystallized ginger. It was also amazing along side a simple apple pie. I can’t wait to find more ways to serve up this unique flavour!
Gingerbread Ice Cream
Recipe Type: dessert
Makes: 1 liter (approx.)
- 2 (13.5oz/400ml) cans Coconut Milk (full fat)
- 1/4 cup coarsely chopped Fresh Ginger
- 1/2 cup loosely packed Dark Brown Sugar
- 1/4 cup Fancy Molasses
- 2 tbsp Whiskey (optional)
- 2 tsp Vanilla Extract
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Salt
- 1/2 tsp Xanthan Gum
In a small saucepan, combine the fresh ginger and 1 cup of the coconut milk. Bring to a boil over medium-high heat. Remove from heat and set aside for 1 hour to infuse.
Strain the coconut milk and discard the ginger. In a blender, combine the ginger infused milk with the rest of the coconut milk. Add the sugar, molasses, vanilla, ground ginger, cinnamon, cloves, nutmeg, salt, xanthan gum, and whiskey (if using). Blend on high, stopping once or twice to scrap down the sides, so to completely incorporate the xanthan gum (I ran my blender for about 1 minute, until the mixture took on a custard-like appearance).
Transfer mixture to a clean container, cover and refrigerate until cold (about 4 hours).
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (I ran it in my machine for 25 minutes).
Transfer ice cream into a shallow, freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze until firm (at least 2 hours).
If your ice cream has frozen hard (overnight or longer) allow it to soften at room temperature for 10 – 15 minutes before serving.