So you want to whip up a festive dessert for the holidays but don’t like to bake? We have your solution: Gingerbread Ice Cream! We took all of the warm, nostalgic flavors of that cute little gingerbread man and infused a creamy (and totally vegan!) ice cream. This recipe is anything but cookie cutter (sorry, we couldn’t help ourselves!). We’re pretty sure it will be the hit of any holiday party!
Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
1 (13.5 oz) can coconut milk (full fat)
½ cup cashews, soaked and drained
1 Tbsp coconut oil, melted
1/3 cup pure maple syrup
2 Tbsp blackstrap molasses
1 Tbsp pure vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
¼ tsp ground nutmeg
¼ tsp sea salt
Soak and drain cashews.
Melt coconut oil.
Freeze ice cream canister (if applicable to your particular make/model of ice cream maker).
In a high-speed blender, add coconut milk, soaked cashews, melted coconut oil, pure maple syrup, blackstrap molasses, pure vanilla extract, ground cinnamon, ginger, cloves, nutmeg and sea salt.
Blend on high until completely smooth, about 1-2 minutes.
Pour mixture into frozen ice cream canister and churn according to manufacturer’s instructions.
Once the ice cream has a soft serve consistency (about 25 minutes), transfer to an air-tight container and freeze for 5-6 hours to fully harden.
NOTES + STORAGE TIPS
When ready to serve, scoop into bowls.
Gingerbread Ice Cream will keep in an air-tight container in the freezer for 1 month.