Gingerbread ice cream

I had a friend over to visit last Sunday and in true Sunday style we had a full on roast dinner complete with this nut roast, I actually used predominatly sunflower seeds this time which worked very well.

For dessert I wanted something quick easy and not too heavy after such a big main course. My hot pear and gingerbread crumble was the perfect fit- particularly since I had some of my buckwheat granola left over to use on top! I made a large batch of saucy topping and had quite a lot remaining afterwards so...what to do?

...Gingerbread ice cream! 

this gingerbread sauce was turned into ice cream!

I’ve not made many frozen desserts in the past, partly because I don’t have an ice cream maker, but every now and again curiosity gets the better of me. This is one such time.  This ice cream also perfectly fits the theme of my sugar free Whole Foods Challenge

If anyone does try this out with an ice cream maker please let me know how you get on and how creamy the ice cream is?  Without an ice cream maker this little concoction has some ice crystals and is more like a sorbet, but in actual fact I think this texture suits the dessert really well as it is a very refreshing after dinner experience and would make the perfect accompaniment to a an apple pie or pear crumble (it could replace the sauce on top of the hot pear curmble).

The strength of the ginger dominates the banana which is what I was looking for, of course the banana undertones are there in the background but I felt this flavour combo struck a great refreshing but mellow balance. I used soy yogurt in my recipe, and have not tried other substitutions, but you may find that full fat coconut milk gives a creamy texture. 

I toped my icecream with a simple dark chocolate drizzle made from melted cacao liquor, melted coconut oil and a little liquid sweetener. It freezes upopn contact with the ice cream for a lovely 'crack' as your spoon dives in. You could also dust with lemon zest, nuts or crystalised ginger if you desired.

Recipe: Gingerbread ice cream

Makes one small tub


2 bananas (approx 200g peeled weight)
equal weight in vegan yoghurt (or coconut milk)
1/4 tsp pure stevia
1 tbs ground ginger
1 tbs fresh ginger (use more or less to taste)
1/2 tsp ground cinnamon


Blend all ingredients together until very smooth. Pour into a freezer container and freeze stirring twice during the following 2 hours as it freezes.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
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