This Gingerbread Ice Cream is the perfect rich and creamy holiday dessert. It only takes a few simple whole foods plant based ingredients and it's perfect for vegans and non-vegans alike. This recipe is: vegan, oil-free, refined sugar-free, and gluten-free.
Begin by combining the medjool dates and raw cashews in a large bowl and covering with water. Place in the fridge to soak overnight. Make sure that the freezer bowl is frozen as well.
Once the cashews and dates are soft, strain them and add them 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 for 25-30 minutes. It will stick to the paddle when it's ready.
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 2 hours), scoop and serve!