Ginger Cookies and Cream Vegan Ice Cream

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 174.5
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.0 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.9 g

View full nutritional breakdown of Ginger Cookies and Cream Vegan Ice Cream calories by ingredient
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Gingery ice cream with ginger cookie pieces. Mmmm. Gingery ice cream with ginger cookie pieces. Mmmm.
Number of Servings: 8


    3 c. almond milk (or other non-dairy milk)
    ½ c. coconut milk
    ¼ - ½ c. ginger root (powdered or fresh, to taste)
    ¾ c. sugar
    2 T. arrowroot
    1 t. vanilla extract
    10 crushed ginger snaps


Mix ¼ cup of almond milk with the 2 tablespoons of arrowroot and set aside.

Mix the coconut milk/almond milk and ginger together and bring to a boil. If using fresh ginger root, take off the heat and set aside for 25 minutes to steep. Strain through a fine-mesh sieve or cheesecloth to remove the minced ginger. Keep the milk; throw out the ginger.

Mix the milk/ginger mix and sugar together and bring to a boil. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add ginger snaps in the last five minutes of freezing.

Makes 8 half cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LEONALIONESS.

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