I grew up with homemade ice cream inefficiently churning on the back porch every summer. At the end of the day, we’d end up with soupy soft-serve vanilla ice cream that, when ripened in the freezer, turned rock solid.
Don’t get me wrong, there’s a special nostalgic place in my heart for that ice cream – we ate it scooped over homemade peach cobbler with big smiles, but as soon as my mom upgraded from her 70’s-era stand mixer to a KitchenAid® Stand Mixer with an Ice Cream Maker Attachment, our family gathering ice cream got a whole lot tastier. Also now we can churn ice cream indoors any time of year, like this vegan gingerbread ice cream that’s ready for the holidays.
When my husband and I received the Ice Cream Maker Attachment as a wedding gift, it was one of the few gifts opened before the wedding because we needed homemade ice cream stat. I think I made ice cream close to 15 times that summer, trying out everything from cream-based, milk-based, cream-cheese based, ricotta-based, you name it.
Among all the different base recipes, this vegan coconut cream version is the one I turn to over and over again for so many reasons. Starting with my vegan vanilla bean ice cream as the base, I can add in any flavor – cardamom, black sesame with strawberries, blackberry basil, or, in this case, gingerbread. Even though the base is almost entirely coconut cream and coconut milk, when frozen up with sugar and vanilla, the coconut seemingly by magic takes a backseat in flavor. The result is an ultra creamy ice cream that no one would ever suspect was vegan.
Did I mention that it’s incredibly easy to make? Here’s what you do:
Put all of the ingredients into a 3-Quart Saucepan from the KitchenAid® Tri-Ply Copper 10-Piece Set and bring them to simmer over medium heat.
Remove the pot from the heat and cover. Let it steep for 20 minutes.
Prepare an ice bath in a large mixing bowl. Strain and transfer the ice cream base to a 1-gallon storage bag. Seal it and submerge in the ice bath until thoroughly chilled.
With your Ice Cream Maker Attachment assembled, set the Stand Mixer to “stir,” and pour the chilled ice cream base into the pre-frozen bowl.
Churn until it is the consistency of soft-serve, about 18-20 minutes.
Then pack the ice cream into an air-tight storage container or a loaf pan. Freeze until firm.
Scoop and serve!
What kind of holiday dessert would you make to serve topped with scoops of this gingerbread ice cream?
Share your take on this Vegan Gingerbread Ice Cream on Instagram using #ForTheMaking for a chance to be featured.
Vegan Gingerbread Ice Cream
Makes 1.5 quarts
1 (14-ounce) can coconut cream
1 (13.66-ounce) can full fat coconut milk
2/3 cup brown sugar (light or dark)
2 tablespoons maple syrup
1 tablespoon coconut oil
1 tablespoon vodka (optional, but it will make for a creamier texture)
1 vanilla bean, split lengthwise and scraped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
Freeze the bowl of your KitchenAid® Ice Cream Maker Attachment overnight for at least 15 hours.
In the 3.0-Quart Saucepan from the KitchenAid® Tri-Ply Copper 10-Piece Set over medium heat on the cooktop of your KitchenAid® Gas Convection Slide-In Range, warm coconut cream, coconut milk, sugar, maple syrup, coconut oil, vodka, vanilla bean seeds and pod, and spices, stirring occasionally. When the cream begins to simmer, remove the Saucepan from heat. Cover the Saucepan and let the mixture steep for 20 minutes. Strain the ice cream into a medium mixing bowl and remove the bean pod, scraping out the insides of the pod.
Meanwhile, prepare an ice bath by filling a large mixing bowl with ice cubes and water.
Pour the ice cream base into a large 1-gallon storage bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. (You can also skip this step and refrigerate the bag until the mixture is cold, about 2 hours).
Assemble and engage the Ice Cream Maker Attachment onto your KitchenAid® Stand Mixer. Set the stand mixer to “Stir” and pour the chilled ice cream base into the pre-frozen bowl, churning until it is the consistency of soft-serve, about 18-20 minutes.
Pack the ice cream into an air-tight storage container or a loaf pan, pressing a sheet of parchment paper directly against the ice cream.
Freeze until firm, at least 4 hours, but preferably overnight.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*