What is the best ice cream maker?

I think the best ice cream machine is the Cuisinart Ice Cream Maker Machine . It is super easy to use and cleaning it is pretty effortless. Plus, it's compact which makes it store easily in the kitchen.

What is the best non dairy milk for homemade ice cream?

Due to its high fat content, canned coconut milk creates the creamiest texture. When it comes to homemade vegan ice cream, always use the full-fat variety. Do not use the lower fat, lite version. Canned coconut milk is found in the Asian cuisine aisle of the grocery store.

Can I make it gluten-free?

Yes. The recipe is already gluten-free. If you're adding the gingersnap cookies as a mix-in, just make sure you use a brand that contains no gluten.

Can I add other mix-ins?

Of course! Instead of gingersnap cookies, feel free to get creative with other mix-ins and toppings. Try adding cookie dough chunks, blondies, brownies, sprinkles, and more.

Vegan Gingerbread Ice Cream

Description

This vegan gingerbread ice cream recipe is a frozen holiday dessert! It’s made with coconut milk, then sweetened with brown sugar and molasses. The rich gingerbread flavor features warm spices like cinnamon, ginger, nutmeg, and cloves. Make it with an ice cream machine or follow the no churn recipe with a blender. It’s dairy-free, gluten-free, and an easy frozen dessert for Christmas!

Ingredients

Scale

2 cans full-fat coconut milk
3/4 cup brown sugar, packed
3 tbsp molasses
1 tbsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp salt
1 cup crumbled gingersnap cookies (optional)

Cook Mode Prevent your screen from going dark

Instructions

Instructions with an Ice Cream Maker (Best Method)

The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
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.
Pour 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.
After, transfer ice cream to a freezer-safe container. Cover and chill in the freezer for at least 4 hours (or until firm). Alternatively, you can just enjoy it immediately as soft serve.
Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Instructions without an Ice Cream Maker (No Churn)

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.
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).
Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Notes

How to store: Store the ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.
Ice cream maker vs. no churn: I strongly suggest using an ice cream maker because it will create the best, creamiest consistency. However, you can follow the no churn instructions and still get great results.
Nutrition information: The nutrition information below does not contain mix-ins, such as gingersnap cookies, since they are optional.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 17g
Fat: 11g
Carbohydrates: 19g
Protein: 1g