Ginger Ice Cream (Vegan)

During my culinary practice, I managed to cook different types of ice cream, but this, in my opinion, is the most delicious one!

It is creamy, incredibly appetizing to look at, and unusually piquant with a sharp note of ginger.

In America, this ice cream would be called ginger bread ice-cream.

It usually includes ginger, molasses, and various spices like cinnamon, cloves, etc.

I’d like to warn you – if you start eating this ice cream, then it will be difficult to stop.

This ice cream is perfectly preserved in the freezer, but tell me, please, how can it be preserved when it is so beautiful, tasty and healthy?

Ready? Set? Let’s go cooking!

We will need:

1/2 cup of cashews

6 dates

1 cup of coconut milk (I use a light version of light)

1.5 tbsp. of molasses (maple syrup, or brown sugar)

1/2 tsp ginger spoon

1/4 tsp of cinnamon

1/4 tsp of ground cloves

Nuts and ginger (optional)

A pinch of nutmeg

Soak cashews for 2-3 hours, preferably for a day.

Drain the water and mix them with the rest of the ingredients. Molasses plays an important role in this recipe, and without it, it’s almost impossible to achieve that bright color and specific flavor. Maple syrup can serve as a close alternative, but it is better not to replace the molasses.

Grind in a blender until pureed.

Grind the nuts, the candied ginger and add it to the ice cream.

Put it to the freezer until it sets.

Done!

Bon appetit!