Homemade Gingerbread Ice Cream ~ my latest ice cream obsession is bursting with the warm spicy flavour of the best gingerbread!
The flavour of this gingerbread ice cream is so bold that you don’t need anything but a bowl and a spoon to enjoy it! You can eat it with gingerbread cookies or my gingersnap cookies and then top it off with cacao nibs!
Did you make this recipe? Tag me on Instagram so I can see: @reclaimedhealthjayde
Gingerbread Ice Cream (dairy-free)
Equipment
- Ice Cream Maker
Ingredients
- 6 egg yolks
- 2 cans full-fat coconut milk
- 1/4 cup maple syrup
- 2 tsp. cinnamon
- 1 tsp. ground ginger
- 1/2 tbs. fresh ginger minced
- 1/4 tsp. nutmeg
- 1/4 tsp. sea salt
- 2 tsp. vanilla extract
- 1 dropper Nutridom Canada's Ginseng
Toppings
- cacao nibs
- gingerbread cookies
Instructions
- Heat the coconut milk in a saucepan over medium heat until it is steaming.
- In a mixing bowl, whisk together the egg yolks, maple syrup, salt, vanilla, spices and ginseng.
- Pour the hot coconut milk mixture into the mixing bowl and turn the setting to low-medium. Mix for a few minutes.
- Next, pour the whole mixture back into the saucepan and heat over medium-low heat, stirring with a spatula until the mixture thickens and coats the spatula. Remove from the heat immediately, and do not let it boil.
- Pour the contents into a bowl and place in the fridge for 3 hours to cool.
- Next, add it to an ice cream maker as per the machine’s instructions (typically 30 minutes).
- Serve immediately and top it off with cacao nibs and gingerbread cookies.
- Leftovers can be stored in the freezer in an airtight container.
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