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.


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.



This recipe is also featured on Sunwarrior News.

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Filed under Desserts, Vegan

59 responses to “Chocolate Ginger Ice Cream

  1. thank you, a straightforward ice-cream recipe. will give it a go!

  2. That looks great – very impressive that you managed to create this – looks perfect, Somer!

  3. You mean you don’t love paying $6 a pint for vegan ice cream? Lol…… ;-) I heart my ice cream machine as well!

  4. Kristen

    I too enjoyed the suuny slopes of utah this weekend! What is crystallized ginger?

  5. 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!

  6. 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 :)

  7. 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! ;)

    • Sorry! I’m still doing it, but allotting myself 1 free day a week so I don’t lose my sanity either ;)

      • 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 :)

        • 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 :)

  8. Mmm, I’d like a bowl of that tonight! :-)

  9. 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. :-)


  10. Simply scrumptioalicious! I just got some fancy Cocoa at a spice shop and this sounds like a perfect way to try it out. Your pics look so yummy ;)

  11. I can eat home-made vegan ice-cream any time of day, winter or summer! :) Your ice-cream looks fabulous!!! I love it, Somer!

  12. WOW! I loooove ginger! this looks lush.

  13. holy yum this looks delicious

  14. Making ice cream in the winter, you’re so silly ;)

    But it does sound delicious :)

  15. 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.

  16. Sounds great – I have all of the necessary ingredients, but need a small rise in temp here to spur me on. It’s on my to do list now.

  17. 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.

  18. 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!

    • 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….

  19. I’ve pinned this one to try, my son has a milk allergy.. so this would be perfect! We are the same here, every chinook when the weather warms up, convertibles and sports cars come out.. just no flip-flops yet:) xx

  20. Yummo! I just made some frozen yoghurt today for the first time in an ice cream maker – it was swell! This looks amazing, Somer – what a delightful combination.

  21. Somer, looks absolutely delicious:))))

  22. 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!

  23. If I can find a used ice cream maker, I might just jump on this bandwagon!

  24. 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!

  25. 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!

  26. This looks AMAZING! THanks for sharing! gonna try it!

  27. GiRRL_Earth

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

  28. 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

  29. Wow, this sounds amazing! I love the idea of adding crystallized ginger to ice cream!

  30. Chris

    How much does this recipe make?
    Do you have to use crystallized ginger?


    • 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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