Category » Vegetable-Ice-Cream » Ginger Ice Cream

Ginger Ice Cream


Ginger Ice Cream
  • 3½ c. coconut milk (or other non-dairy milk)
  • ¼ - ½ c. minced ginger (depending on how gingery you like it)
  • ¾ c. sugar
  • 2 T. arrowroot
  • 1 t. vanilla extract
  • 1 t. coconut extract (optional)
  • ¾ c. crystallized ginger, chopped into small pieces

 Preparation Method

  • Mix up ¼ cup of coconut milk with the 2 tablespoons of arrowroot and set aside.

  • Mix the coconut milk and minced ginger together and bring to a boil.

  • 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 coconut milk 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 and coconut extract, if using.

  • Set the ice cream mixture aside to cool.

  • Solidify (freeze) according to your ice cream maker’s instructions. Add crystallized ginger in the last five minutes of freezing.