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Healthy Vegan Gingerbread Ice Cream

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.
5 from 8 votes
Prep Time 4 hours
Churning time 45 minutes
Course Dessert
Servings 6 people

Ingredients
  

Instructions
 

  • 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!
Keyword christmas desserts, gingerbread ice cream, holiday recipes, ice cream
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