Chocolate Ginger Ice Cream

Close upIn the middle of winter when the sun is shining AND the mercury rises above freezing in Utah, people start wearing shorts, sandals (often with socks) and t-shirts. I don’t belong to that club, but I did I celebrate by going snowboarding, I actually had to take off my jacket on the slopes….. then I made some ice cream.

Chocolate Ginger Ice Cream

  • 1 can full fat coconut milk
  • 1 1/2 C. plain soymilk or 1 can lite coconut milk
  • 1/2 C. agave
  • 1 t. Mexican vanilla
  • 1/2 C. cocoa  powder
  • 1/4-1/2 C. crystallized ginger, roughly chopped

Method: blend ingredients til just combined. Pour into prepared ice cream maker. Churn for 30 minutes. You can eat it now (like soft serve) or transfer it to a container and freeze for 2 hours for ice cream that is nice and firm (like in the photos.

Scoop

I gave up on ice cream a long time ago. Before I went vegan, dairy ice cream just made me hurt. I’ve tried a few brands of vegan ice cream, which ranged from just “meh” to pretty good, but the price tag always makes me want to retch, so I just haven’t been buying it. I decided to acquire a second hand ice cream maker (I suggest you do the same). This ice cream is cheap to make and seriously the best I’ve ever had. It mimics all the creaminess of dairy ice cream, without any of the sore tummy issues afterwards. I hope you enjoy it as much as I do. If you don’t have an ice cream maker, feel free to try this method (without the dairy, of course), though I can’t guarantee the exact same results.

portrait

 

This recipe is also featured on Sunwarrior News.

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59 comments

    1. Thanks Nick, It really was incredible, but the honest credit goes to my 9 year old daughter. She had the idea, we had made ginger chocolates for a neighbor earlier in the week. I suggested ice cream for dessert and she said we should try Chocolate Ginger. I see a budding vegan chef in her ;)

  1. I’m always amazed at the people in shorts and light shirts here when it’s freezing outside. Personally, I’m happiest in a warm winter coat! I’ll save the shorts for spring!

    This chocolate ice cream recipe definitely has me wishing that I had an ice cream maker of my own!

  2. Yay, you got an ice cream maker! Now, you will be hooked like me making recipes! I just made almond butter ice cream on Saturday to post this week. For the first time I also used full fat coconut milk and it with the almond butter made it SO creamy and delicious! I hadn’t used full fat before alone because I was afraid it would taste too coconuty, but by mixing it with lighter milk, it really helped! I may try doing that to all of my other recipes to make them creamier. This looks really yummy. I LOVE ginger :)

  3. Vile temptress! ;) NOTHING has swayed me from my green smoothie challenge way of life up until now…I have steadfastly been able to completely not give a damn about anything that I have seen or cooked but this…THIS! Sigh…maybe its a sign that my green smoothie challenge has run it’s course? Or MAYBE it is a sign that I need to tighten up my temptation belt! ;)

      1. That “free day” might be my undoing :(. Best I put this amazing recipe in the “keeper” pile and face forward and carry on. Not that it has been hard to adapt to this way of eating in the least! I feel amazing, I have lost a tonne of weight and I would recommend this way of eating to anyone and I owe it all to you, cheers Somer :)

        1. Super happy for you Fran. I think the issue I face is that my children are young and need heartier fare than what’s on the challenge, and though they eat salads, they aren’t huge fans. So I have been sometimes preparing them separate meals, which would lead to my undoing if I didn’t offer myself a free day :)

  4. Do you think I could make it with almond milk (which I have on hand)? Have you made it without the ginger (again, not because it doesn’t sound wonderful, but because I don’t have any around.) I do have an as yet unused ice cream maker, though. :-)

    janet

    1. Janet, do you mean the almond milk as a sub for the full fat coconut milk or for the lite? I think almond milk work work fine for the lite, but not as a full sub for all the coconut milk. It wouldn’t get creamy. Go ahead and make it without the ginger though. It would be incredible with a handful of toasted almonds thrown in or just plain.

  5. I don’t have an ice cream maker but this might a reason to get one this summer. I like ice cream even in the winter but have backed off of it because of the dairy.

    How do you handle sugar with the way you eat now? I like it way too much and really have to be intentional to stay away from it.

  6. I totally do not get the shorts/tees/flip-flops look in snowy, icy, freezing weather…Guess I’m just a huge wimp. Or perhaps hopelessly sensible – with my 5 or 6 layers of clothing… But I’m all over ICE CREAM in the winter. Two of my absolute favorite flavors together. It’s love.

  7. Looks fantastic Somer! Haha totally relating to this post..Vancouver is full of Springtime hopefuls and we always see ballet flats, shorts & flip flops make their way back into our views..and its still freezing! I’m with you, but it is getting warmer – no heavy fleece when running….yay!

    1. Thanks my dear! Silly, though I admit, I’m the girl who’s always running in a singlet if its above freezing and shorts too if its above 50. My gravatar photo was taken at a race where it was probably 34 degrees. I boil when I run….

  8. i would do this if i was still in chicago.. but 8 years in seattle and my teeth chatter as soon as it hits 40s:) .. i cant eat ice cream till it hits 60!:) or maybe i will sit and eat it near a blazing fire place. i am sure i am going to love all that ginger when i whip some up this summer!

  9. If only you knew how much I LOVE crystallized ginger- seriously. I can’t keep it in the house because I keep sneaking pieces all day. I never would’ve thought to put it in my favorite flavor of ice cream! Wow!

    Note to self: Buy a friggin ice cream maker already!

  10. Before going vegan I use to make ice cream once a week – I had a horrible vegan ice cream fail and haven’t tried since – your post has inspired me to try again, your ice cream looks perfect!

  11. YUM! I just got braces (yesterday) and have been eating only soft foods. I think this qualifies as a “soft food”. :-)

  12. Oh wow. This recipe looks amazing! Perfect for our excruciatingly hot Australian summer (it’s been over 40 degrees C for the past week and I am dying!). Definitely trying this… love your blog Somer, the Green Smoothie challenge, and your plant-based diet in general, is inspiring and I am so glad that you’ve managed to heal from the inside out with this way of life. I’ll be following from now on! x

    1. This recipe makes about 1 quart of ice cream or approximately 4 cups. You could use grated or finely minced ginger instead of the crystallized ginger, but I don’t think the end result would be quite the same.

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