I am so excited to share today's Gingerbread Ice Cream recipe with you guys! This rich and creamy vegan ice cream recipe is the perfect treat for all this holiday season. It's made with whole foods plant based ingredients, and is so easy to make.
Ingredients For Gingerbread Ice Cream:
- Raw Cashews - It's absolutely necessary to use raw cashews for this Gingerbread Ice Cream recipe. roasted cashews will not achieve the proper softness, not to mention they are full of unhealthy highly processed oils. I always buy my raw cashews in bulk from Wilderness Poets, because they are the best quality, organic, and affordable. My code: "VEGAN10" gets you $10 off!
- Medjool Dates - I love using medjool dates to naturally sweeten my vegan ice cream recipes. They're sweet, rich, and have a slight caramel flavor that goes perfectly with so many flavors. I also always buy my dates in bulk, because I use them all the time, and they're more affordable.
- Full Fat Coconut Milk - To make this ice cream extra rich and creamy I use full fat coconut milk. Coconut milk contains fiber and healthy fats. However it is still a very calorie dense food, so it is best to consume it in moderation. If you are watching your calorie intake, you can use lite coconut milk for this healthy ice cream. However this will cause it to be slightly icy (still delicious).
- Blackstrap Molasses - No gingerbread recipe is complete without molasses. Molasses adds the signature gingerbread flavor to this ice cream, and additional sweetness and smoothness. I always go for blackstrap molasses, because it contains more nutrients and it is less processed.
- Ginger - Of course this Gingerbread Ice Cream is full of ginger. Powdered ginger is the way to go, because it mixes in perfectly with the ice cream base. However you can also use fresh grated ginger for a bit of a kick.
- Cinnamon - Is just as important as ginger when it comes to anything gingerbread. Cinnamon helps to balance out all the strong spices.
- Nutmeg - I love adding nutmeg to any holiday treat. It has such a wonderful flavor that compliments so many recipes.
- Cloves - If you're not a fan of "spicy" gingerbread cookies, you may want to leave the cloves out. It won't make a huge difference, but the cloves do add a bit of a kick.
- Vanilla Extract - I always recommend using Mexican Vanilla in my recipes. I believe it has a much deeper flavor. It is a bit pricier, but totally worth it in my opinion.
How To Make Vegan Gingerbread Ice Cream:
Making this Gingerbread Ice Cream is super easy. All you need is a high speed blender, and ice cream maker, and some type of air tight storage container (I recommend these ice cream containers). It is a bit time consuming, but not super hands on.
Begin by combining the medjool dates and raw cashews in a shallow bowl and covering with water. Place in the fridge to soak overnight. Make sure that the ice cream bowl is frozen as well.
Once they are soft, strain and add to the high speed blende with remaining ingredients. Blend on high for a full minute, or until silky smooth.
Pour the mixture into the ice cream machine and churn until it sticks to the paddle. You can either serve immediately, or you can scoop it into the ice cream containers and freeze until firm. Once it is firm (after about 4 hours), scoop and serve!
Frequently Asked Questions:
What Makes This Gingerbread Ice Cream Healthy?
This Gingerbread Ice Cream is the perfect holiday treat, because it's filling and healthy. The best part is it is rich and creamy so it doesn't have that "healthy" taste that many healthy ice creams have. What makes this ice cream healthy?
- Vegan - This recipe is free of animal products. This means all the products come from plants and therefore naturally contain more nutrients.
- Gluten-Free - This Gingerbread Ice Cream does not contain any gluten products. This means it's the perfect holiday treat for anyone with gluten allergies.
- Oil-Free - This vegan ice cream is made without any oil. This means that it is higher in fiber, and has a lower calorie density than other ice creams. Since it has more fiber, it is naturally more filling as well.
- Refined Sugar-Free - This recipe is also naturally sweetened. This means that all the sweetness comes from natural, unprocessed ingredients. Therefore it has a lower glycemic impact.
- Whole Foods Plant Based - This recipe is made with all whole foods plant based ingredients. This means that the ingredients are all natural, and unprocessed. Therefore this recipe is highly nutritious.
How Long Does This Vegan Gingerbread Ice Cream Keep?
The taste of homemade ice cream is unmatched. It's so thick, creamy, and pure. Store bought just can't compete. However, the lifespan of homemade ice cream is not quite as amazing as store bought. This is actually a good thing.
Homemade ice cream recipes like this Gingerbread Ice Cream are made without any preservatives, or fillers to extend the shelf life. This means that they are much healthier, and in my opinion they taste better as well.
However this does decrease the shelf life some. If stored properly this ice cream can keep for up to three weeks. Therefore it is perfect to enjoy throughout the entire holiday season!
Can I Add Crushed Cookie Bits To This Vegan Gingerbread Ice Cream?
Absolutely! I love making this recipe and crushing up some of my Healthy Vegan Gingerbread Cookies on top! If you use my recipe, these cookies will keep the recipe gluten-free, and add the perfect soft, yet slightly crunchy cookie texture to the ice cream.
You can also add swirls of molasses (a little goes a long way) for some added sweetness and texture. Another thing I love to do is add crystalized ginger! This definitely adds some spice, but I'm a huge fan!
Related Recipes:
Gingerbread Ice Cream
Equipment
Ingredients
- 1 cup raw cashews
- 1 can full fat coconut milk
- 1 cup medjool dates packed
- 1 teaspoon vanilla extract
- Ā¼ cup blackstrap molasses
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- Ā½ teaspoon nutmeg
- Ā½ teaspoon ground cloves
Instructions
- Begin by combining the medjool dates and raw cashews in a shallow bowl and covering with water. Place in the fridge to soak overnight. Make sure that the ice cream bowl is frozen as well.
- Once they are soft, strain and add to the high speed blender with remaining ingredients. Blend on high for a full minute, or until silky smooth.
- Pour the mixture into the ice cream machine and churn until it sticks to the paddle.
- You can either serve immediately, or you can scoop it into the ice cream containers and freeze until firm. Once it is firm (after about 4 hours), scoop and serve!
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