June 5 is National Gingerbread Day.
While I would have thought this day would more appropriately fall during the holidays, I love all things ginger and ginger bread, so I was up for celebrating. I am always up for celebrating, especially when ice cream is involved.
Plus, I made something that is definitely a summertime staple. Well, summer meets Christmas cookies. Creamy cool and spicy warm at the same time.
Now, I love to come up with fun flavors of ice cream – ginger maple miso and lemongrass ice cream are some favorites – and turning gingerbread cake into the flavor swirl of an ice cream has been on my mind for a while. It turned out even better than I anticipated, and I do think any gingerbread fan will approve.
I made my own gingerbread (recipe coming soon!), but you can use your own favorite recipe or even buy some ginger cookies to create the gingerbread swirls that add the spicy flavor to this very vanilla dessert. Double vanilla. Because you can never have enough.
double vanilla ice cream with gingerbread cake swirl
dairy, egg and gluten free, vegan
1 1/2 cups crumbled gingerbread cake or ginger cookies (dairy, gluten free)
2 cups vanilla coconut milk (So Delicious carton), divided
1 cup raw cashews, soaked
1/4 cup maple syrup
4 ounces cream cheese (dairy free)
1 tablespoon vanilla paste
Crumble a large piece of gingerbread cake (or chop ginger cookies) to make 1 1/2 cups of crumbs. In blender, combine crumbs with 1/2 cup of the vanilla coconut milk, blend to a smooth paste. Transfer to bowl and set aside.
Rinse blender; combine remaining 1 1/2 cups coconut milk, cashews, maple syrup, cream cheese, and vanilla paste, blend completely. Transfer mixture to ice cream maker and prepare according to manufacturer directions. Transfer to freezer safe container, fold in gingerbread paste, making ribbons through the ice cream. Store in freezer.
What do you think, Gingerbread in June sound good to you?