Gingerbread Vegan Ice Cream

A great addition to winter holiday menus, gingerbread vegan ice cream is a real taste treat. I love developing recipes and some of my greatest successes since becoming vegan have been ice creams. This one has turned out delicious and tasty as well!

In order to cut the fat somewhat, I’ve used almond milk in addition to the coconut milk this time. I also used “lite” coconut milk this time around (I use Thai Kitchen brand).

Be sure to use bananas that are ripe so they will mash well and have maximum sweetness. When mashing the bananas, you might want to mash them thoroughly to avoid banana chunks in your finished ice cream. If you want a truly smooth ice cream, I make note in the recipe that you can use a blender to smooth the bananas before freezing the mixture. If you like some small banana chunks, however, this is not necessary!gingerbread vegan ice cream

When I’ve used coconut milk in ice cream before, I’ve found tiny bits of frozen fat in the finished ice cream. This time around I eliminated that problem by microwaving the coconut milk a couple of times, 10 to 15 seconds at a time, stirring between times with a whisk. This way, any fat is melted and blended evenly into the ice cream.

I used soft molasses gingerbread cookies in my ice cream. Next time I might try a harder gingerbread cookie, because the soft ones completely broke up into the ice cream. That was delicious as well, but it would be fun to find cookie chunks in the ice cream, too! Either way, there is added flavor and texture, so you can’t go wrong. Using 2-inch round cookies, I needed about 8 of them to make a cup and a half of cookie crumbs.

After freezing the ice cream in your machine, it will be soft serve consistency. Popping it into the freezer for another 30 minutes will harden the ice cream for scooping. I like it both ways, but the soft serve is my favorite. Any leftovers can be kept in the freezer and thawed for a few minutes before serving.

You might also enjoy my other ice cream maker recipes found here.

If you enjoy toppings on your ice cream, you might like to try this Vegan Caramel Sauce.

 

Print Recipe
Gingerbread Vegan Ice Cream
Perfect for the winter holidays, this rich ice cream is made even more tasty by the addition of crumbled ginger cookies.
gingerbread vegan ice cream
Prep Time 10 minutes
Passive Time 35 minutes freezing
Servings
servings
Ingredients
Prep Time 10 minutes
Passive Time 35 minutes freezing
Servings
servings
Ingredients
gingerbread vegan ice cream
Instructions
  1. In a large mixing bowl, mash the bananas well. Add the cinnamon and ginger and continue mashing to blend well.
  2. Add the vanilla and molasses and mix thoroughly.
  3. Add the almond milk and blend well using a whisk.
  4. For a smoother ice cream, you can pour this mixture into a blender or food processor. Blend to desired smoothness to remove any banana chunks that might remain. Once smooth, return the mixture to the large mixing bowl.
  5. Pour the canned coconut milk into a medium mixing bowl or a medium saucepan on the stove. Microwave in 10 to 15 second intervals a couple of times, stirring each time to remove any undissolved fat. On the stove top, heat over a low heat, stirring occasionally, to melt any fat. Mixture should never get hot, just slightly warm.
  6. Using a whisk, pour the coconut milk into the large mixing bowl. Mix everything together thoroughly, then pour into your ice cream maker.
  7. Once the machine has run for 5 or 10 minutes, begin adding the cookie crumbs in through the top of the machine, 1/2 cup at a time. If you find your ice cream machine is getting too full, eliminate part of the cookie crumbs or, using a 1/4 cup measuring cup, scoop out part of the unfrozen mixture. Any extra mix can be popped into the freezer in a bowl. The next time you make this ice cream, eliminate the same amount of coconut milk (before mixing) as the amount you just removed.
    gingerbread vegan ice cream
  8. Continue freezing the ice cream for a total of 30 to 35 minutes, or until it reaches your desired consistency. To freeze the ice cream more, pop it into the freezer for about 30 minutes. Leftover or made ahead ice cream can be kept in the freezer and thawed a few minutes before serving.
    gingerbread vegan ice cream
  9. Serve cold with additional cookies crumbled on top, or your favorite vegan ice cream topping.
Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.

Leave a Reply

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