double vanilla ice cream with gingerbread cake swirl

by Kristina Sloggett

in Dessert, Gluten Free, recipes, summertime, Vegan

double vanilla ice cream with gingerbread cake swirl

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.

double vanilla ice cream with gingerbread cake swirl

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

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.

double vanilla ice cream with gingerbread cake swirl

What do you think, Gingerbread in June sound good to you?

 

{ 38 comments… read them below or add one }

1 Faith June 5, 2013 at 5:49 am

I love this – it combines the warm festive holiday flavors I love with the perfect summer food! Brilliant!

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2 Kristina Sloggett June 16, 2013 at 10:15 pm

right? two of my favorite things combined!

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3 Purelytwins June 5, 2013 at 6:53 am

we wish we had that sitting in front of us right now!!! Drooling :)

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4 Kristina Sloggett June 16, 2013 at 10:14 pm

I wish I could share with you girls! XO

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5 Sarena (The Non-Dairy Queen) June 5, 2013 at 7:45 am

I want to lick the screen right now! Gingerbread always sounds good to me! You put it with ice cream and I am sold!

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6 Kristina Sloggett June 16, 2013 at 10:14 pm

I know, ginger flavored anything? I am there. miss you friend XO

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7 Ari @ Ari's Menu June 5, 2013 at 10:16 am

It’s like Christmas for summer! My two favorite things.

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8 Kristina Sloggett June 16, 2013 at 10:13 pm

mine too :)

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9 Eileen June 5, 2013 at 11:24 am

GINGERBREAD. Oh yes. I always wonder why it’s seen as a winter thing–ginger and molasses are welcome any day of the year at our house! Needless to say, this sounds wonderful.

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10 Kristina Sloggett June 16, 2013 at 10:13 pm

I know, I could go for a nice fluffy piece of gingerbread right now…

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11 Susan June 5, 2013 at 11:26 am

Sounds so yummy!!!!!!! I would love to try making it!!!!! How long do you soak the cashews?
Thanks!

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12 Kristina Sloggett June 16, 2013 at 10:12 pm

oops, sorry Susan – I generally soak the cashews at least a couple hours, sometimes overnight (if overnight, I move them to the refrigerator). Cheers!

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13 natalie@thesweetslife June 5, 2013 at 11:40 am

what an amazing sounding ice cream!

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14 Kristina Sloggett June 16, 2013 at 10:11 pm

thanks Natalie!

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15 Crissie June 5, 2013 at 11:48 am

ooohhh…ice cream meets Christmas cookies sounds perfect!

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16 Kristina Sloggett June 16, 2013 at 10:10 pm

hi Crissie! right? I thought it odd to have Gingerbread Day in the middle of summer, but who am I to question things? celebrate I will…

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17 Julie Hasson June 5, 2013 at 12:34 pm

You are so inspiring! Thank you for the gingerbread ice cream deliciousness.

I hope you’re enjoying your stay-cation. I’m glad you’re still blogging: )

Julie

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18 Kristina Sloggett June 16, 2013 at 10:09 pm

we definitely enjoyed the stay-cation, and the weather was PERFECT. have not been able to blog much, but hopefully soon ;) enjoy your week my friend!

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19 Laura @ Sprint 2 the Table June 5, 2013 at 1:24 pm

I love that there is cream cheese in this! How are you so brilliant?!

I may be coming to Portland soon-ish…

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20 Kristina Sloggett June 16, 2013 at 10:05 pm

what What WHAAAAAT??? oh geez, I hate that I have no time to respond to comments. details, please! I need to be sure I am here in town and set aside time to PLAY! XO

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21 Kelli June 5, 2013 at 11:02 pm

Oh wow this looks incredible! I absolutely can’t wait to make this!!!

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22 Kristina Sloggett June 16, 2013 at 10:04 pm

thanks Kelli – enjoy!

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23 debbie June 6, 2013 at 3:52 am

That is a great recipe for ANY time of year! Looks very delicious!

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24 Kristina Sloggett June 16, 2013 at 10:04 pm

thanks Debbie! yep – it would stand up to any holiday dessert! :)

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25 steph@stephsbitebybite June 6, 2013 at 5:31 am

This sounds SO incredible! Yay for summer!

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26 Kristina Sloggett June 16, 2013 at 10:03 pm

yay for summer indeed! hope you’re having a good one, Mama!

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27 Kiersten @ Oh My Veggies June 6, 2013 at 4:04 pm

Gingerbread any time of year sounds good to me! I was just thinking that I should break out the ice cream maker this weekend and now I’m convinced. :)

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28 Kristina Sloggett June 16, 2013 at 9:56 pm

making ice cream is just so fun, right?

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29 Richa June 6, 2013 at 8:19 pm

you and your fantastic ice creams Kristina! yes please.. the whole container please.

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30 Kristina Sloggett June 16, 2013 at 9:55 pm

’tis the season – hang on, Richa – I have some fun ideas coming up this summer! XO

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31 Jackie @ Vegan Yack Attack! June 8, 2013 at 4:22 pm

Oh gurrrrl! Double vanilla?? GINGERBREAD? And seriously, you put cream cheese in the ice cream? I could kiss you. This sounds and looks really good!

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32 Kristina Sloggett June 16, 2013 at 9:55 pm

the cream cheese adds a little sumpthin’ sumpthin’ – GOOD.

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33 Meghan@CleanEatsFastFeets June 9, 2013 at 5:00 pm

Ice cream in June sounds good and who am I to argue with gingerbread flavor.

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34 Kristina Sloggett June 16, 2013 at 9:54 pm

right? you cannot really argue… :)

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35 Sarah @ The Smart Kitchen June 10, 2013 at 9:27 am

Yet another moment when I wish I had an ice cream maker….

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36 Kristina Sloggett June 16, 2013 at 9:50 pm

I know…

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37 Liz (Little Bitty Bakes) June 11, 2013 at 6:05 am

If gingerbread day has to be in June, I’d say this is the way to celebrate it! I looove ginger; for a long time I thought it was a bit too overpowering, but I’ve come to love that bold flavor.

Can our bakery have an ice cream counter in the summer months? ;)

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38 Kristina Sloggett June 16, 2013 at 9:40 pm

our bakery NEEDS ice cream – what else will we top the fresh warm brownies with? :)

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