double vanilla ice cream with gingerbread cake swirl

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?



  1. says

    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.

    • Kristina Sloggett says

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

    • Kristina Sloggett says

      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…

  2. says

    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: )


    • Kristina Sloggett says

      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!

    • Kristina Sloggett says

      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

  3. says

    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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