Okay, so ice cream may not top your list of holiday treats, but hopefully this gingerbread ice cream will peak your curiosity enough to give it a try. As I've mentioned multiple times, ice cream will always be a part of my DNA. So of course I eat it in the winter! If that brings a shiver to your body, let me reassure you that this ice cream has a rich, creaminess that will take those shivers away!
Aside from using full fat coconut milk, I used another ingredient that helps give this ice cream some creamy richness. Cashews! I'm all about cashews for a variety of reasons. It's an amazing nut that can be used in so many ways. Of course I'm obsessed with cashew cream of all flavors, and knowing what a fabulous addition cashews can be for creating a creamy texture, I decided it needed to go into this gingerbread ice cream. I'm so glad I tried it because we just can't stop eating it! Wait, maybe that is a bad thing. Oh well, we are still going for it!
In order for it to really have a gingerbread vibe, the spices need to be just right. I don't know about you, but when I am craving gingerbread, or something with those warming spices, I don't want a "subtle hint". I want to taste it! Don't you? In my opinion, the measurements used in this recipe for the spices are spot on. You won't be underwhelmed, and on the flip side, you won't think it's too strong.
Consider having a scoop of this ice cream with some warm pecan or apple pie! Brownies and chocolate cake also pair well. It's delicious on its own too! Toss some toasted nuts or seeds on top with some whipped cream and you are in business! Get ready to enjoy this festive ice cream!
2 cans full fat coconut milk
1 cup raw cashews, soaked (about 4 hours)
1/4 cup blackstrap molasses
2 tsp vanilla extract
1/4 cup maple syrup
2 tsp cinnamon
3 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
1. Soak cashews, then rinse & drain.
2. Place all of the ingredients into your high speed blender and blend until smooth.
3. Pour the mixture into your ice cream maker and follow the manufacturer's instructions.
4. If you don't have an ice cream maker, pour the mixture into a freezer safe, airtight container and allow a few hours to freeze to desired consistency.
5. Top the ice cream with coconut whipped cream, roasted pecans or walnuts, pumpkin seeds, shredded coconut, a touch of nutmeg or ginger, etc.