Gingerbread Ice Cream

December 12th, 2012 2:51 pm by Kelly Garbato

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This is the first of a few gingerbread-inspired ice creams I have in mind. (Spoiler alert: there will be cookie dough!) Hopefully I’ll be able to get to them all before the holiday? Idk, my mouth is only so big – but challenge, accepted.

For my inaugural experiment, I’m keeping it simple with straight-up gingerbread ice cream. Brown sugar, molasses, cinnamon, ginger, cloves, nutmeg – and yes, copious amounts of vanilla – all the flamboyant flavors of your fabulous gingerbread person.

This recipe is in part based on a non-vegan recipe I found online; I say “in part” because I already had most of the spices down before taking to the google, but wasn’t quite sure of the amounts. So I guess you could say this is an unintentionally veganized version of Jennifer Lindner McGlinn’s Gingerbread Ice Cream, with soy milk, soy creamer, and arrowroot powder in place of the cream, milk, and eggs. I also tinkered with some of the quantities of spices, but not by much.

I bet it tastes every bit as delicious, and – bonus points! – it’s cow-approved. Say moo and tip your spoon. Or something. (As I queue this post for publishing, the clock is pushing midnight. A break, I needs one.)

 

Gingerbread Cookie Dough Ice Cream

(Makes about a quart of ice cream.)

Ingredients

1 cup vanilla soy milk, divided
2 tablespoons arrowroot powder
2 cups vanilla soy creamer
1/2 cup light brown sugar
2 to 4 tablespoons molasses*
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 tablespoon vanilla extract

* The original recipe calls for 1/4 cup – or four tablespoons – of molasses, but that proved a little much for me, so I downgraded it by half. But if you’re a molasses fiend, by all means: use the full quarter cup!

Directions

1. In a small bowl or mug, combine 1/4 cup of the nondairy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 3/4 cup of nondairy milk with the soy creamer, sugar, molasses, and spices (minus the vanilla extract). Bring to a slow boil on medium-high heat. Stir well and often.

3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Add the vanilla extract and mix well. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

4. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions. Enjoy immediately – perhaps topped with a drizzle of vanilla icing?

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4 Responses to “Gingerbread Ice Cream”

  1. Shannon Says:

    Yum! I am a gingerbread fiend this time of year. I love all the warm flavored ice creams I keep seeing. I really need to get churning.

  2. Kelly Garbato Says:

    This also goes great in a glass of coconut milk nog!

  3. Gingerbread Cookie Dough Ice Cream » V for Vegan: easyVegan.info Says:

    […] rather, you can mix this recipe up a bit by adding gingerbread cookie dough to straight-up gingerbread ice cream (for maximum holiday cheer) – or just toss the cookie dough in after the ice cream’s […]

  4. The Great CriFSMas Food Roundup, 2012 edition! » V for Vegan: easyVegan.info Says:

    […] A soup mug full of coconut milk So Delicious Nog with two (okay, three!) scoops of homemade Gingerbread Ice Cream. SO GOOD, though all the sugar knocked me on my ass right quick. I could barely keep my eyes open […]

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