Gingersnap Ice Cream (DF, GF, Paleo)
This dairy free ice cream is smooth, creamy and gets its extra festive flair from fresh ginger, cinnamon sticks, and holiday spices steeped in rich coconut milk. This recipe does require an ice cream maker!
Makes: 8 servings
- 13.5oz can full fat coconut milk
- 13.5oz can coconut cream
- 1 thumb-size piece ginger, peeled, bruised and roughly chopped.
- 2 cinnamon sticks
- 1.5oz molasses
- 1 tbls ground ginger
- 1 tsp cinnamon
- Pinch of nutmeg
- 1/3 cup coconut sugar
- 1 tbls gelatin
- 75grams chopped crystallized ginger (about a 1/3 cup)
- In a large, heavy bottomed sauce pan, add the coconut milk, cream, fresh ginger, cinnamon sticks, and spices, and bring to a simmer.
- Allow milk to simmer, stirring occasionally for 30 minutes.
- In a small bowl combine gelatin and 3 tbls of cold water. Stir and set aside.
- Strain the the steeped milk, discarding the ginger and cinnamon sticks, and pour into the bowl of your stand mixer (or a large bowl if you don't have a stand mixer).
- Add 1/4 cup of hot milk to the bowl of bloomed gelatin and whisk until dissolved.
- Add gelatin mixture to steeped milk and beat until thoroughly combined.
- Let ice cream base cool slightly and then place in fridge to chill for a minimum of 4 hours.
- Remove ice cream base from fridge. It will have set slightly from the gelatin (this is a good thing). Beat on high for 2-3 minutes in stand mixer (or with hand mixer).
- Pour mixture into ice cream maker and churn until soft serve texture is reached, about 30 minutes. Add chopped crystallized ginger as ice cream is churning.
- Transfer to a glass dish and place in freezer for 1-2hours.
- Remove ice cream from freezer 15 minutes before you'd like to serve. Top with crystallized ginger.