You need to make gingerbread ice cream! It tastes like a warm gingerbread cookie in frozen dessert form with all the warming spices of cinnamon, ginger and nutmeg. It’s dairy-free, vegan and can be made with an ice cream maker or no churn with a blender.
Made with Native Forest Organic Classic Coconut Milk.
Ingredients:
2 cans Native Forest Organic Classic Coconut Milk
3/4 cup brown sugar, packed
3 tbsp molasses
1 tbsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp salt
1 cup crumbled gingersnap cookies (optional)
Instructions:
The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
Add full-fat coconut milk, brown sugar, molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
Pour mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 1-2 minutes, add crumbled gingersnap cookies.
After, transfer ice cream to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!
