Vegan Gingerbread Ice Cream

This vegan gingerbread ice cream recipe is a frozen holiday dessert! It’s made with coconut milk, then sweetened with brown sugar and molasses. It contains warm spices like cinnamon, ginger, nutmeg, and cloves. You can make this dairy-free holiday ice cream with an ice cream maker or follow the no churn instructions with a blender. Feel free to add gingersnap cookies or festive mix-ins of your choosing!

The best vegan gingerbread ice cream recipe

The weather may be getting cooler outside, but it’s never too chilly to pass up a bowl of homemade ice cream! This Vegan Gingerbread Ice Cream recipe is a must-try dessert for the holiday season. It’s rich, creamy, perfectly sweet, and subtly spiced.

The festive gingerbread flavor comes from a combination of brown sugar, molasses, and warm spices. In particular, it contains a blend of cinnamon, ginger, nutmeg, and cloves. In order to keep it vegan and dairy-free, it’s made with canned coconut milk. You can add gingersnap cookies for crispy bits of gingerbread in every bite!

If you love gingerbread desserts, you’ll have to try my Frosted Gingerbread Cookie Bars, Chocolate Gingerbread Truffles, and Gingerbread Cookie Dip too!

Healthy gingerbread ice cream ingredients

Although homemade ice cream sounds difficult to make, it’s actually incredibly easy! This gingerbread ice cream recipe is made with a handful of simple ingredients. You likely already have most of them in your pantry at home.

• Coconut milk: Since this is a dairy-free ice cream recipe, it’s made with coconut milk instead of cow’s milk. Use full-fat canned coconut milk, not the lite kind, because it creates a creamier consistency. Find canned coconut milk in the Asian cuisine aisle of the grocery store.
• Brown sugar: Brown sugar sweetens the ice cream and complements the warm spices. You can use light brown or dark brown sugar.
• Molasses: This thick syrup sweetens the ice cream and helps produce a rich gingerbread flavor.
• Gingersnap cookies: This ingredient is optional as a mix-in. It adds a crunchy texture, which contrasts the creamy ice cream very well.
• Vanilla extract: To create a rich vanilla base, add an entire tablespoon of vanilla extract.
• Spices: We’ll use a combination of cinnamon, ginger, nutmeg, and cloves. These warm spices come together to create a strong gingerbread flavor.
• Salt: Salt balances the sweet ingredients and elevates the overall flavor.

How to make vegan gingerbread ice cream

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Step 1: Chill the ice cream churning bowl in the freezer

The day before making this ice cream, store the ice cream maker churning bowl inside the freezer. It needs to chill for 24 hours.

Step 2: Create the gingerbread coconut milk ice cream

First, add full-fat coconut milk, brown sugar, molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.

Next, pour the mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 1-2 minutes, add crumbled gingersnap cookies.

Step 3: Chill in the freezer

Then, transfer the ice cream to a freezer-safe container. A glass container is best. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.

Finally, remove the ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Can I make gingerbread ice cream without an ice cream maker?

Yes! If you do not have an ice cream machine, you can still make no churn gingerbread ice cream at home. Instead of an ice cream maker, you’ll just use the blender. The texture will be less creamy than the original instructions, but it still creates good results! Follow the simple steps below.

1. Add the full-fat coconut milk, brown sugar, molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, and salt to a high-speed blender. Blend for 2-3 minutes, until smooth and creamy.
2. Pour mixture into a freezer-safe container. Add crumbled gingersnap cookies, and stir together to distribute throughout the ice cream. Cover and chill in the freezer overnight (or until firm).
3. Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Frequently asked questions (FAQ)

How to store homemade gingerbread ice cream

Store this vegan gingerbread ice cream in an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.

If you try this Vegan Gingerbread Ice Cream, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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