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–+ servings
Delicious creamy gingerbread nice cream served in a bowl

Creamy Gingerbread Nice Cream

A delightful twist on traditional ice cream, this creamy gingerbread nice cream is dairy-free and bursting with the warm holiday flavors of ginger, molasses, and spices.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Frozen Treats
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cans coconut cream (chilled) (13.5 oz each)
  • ½ cup molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • a pinch salt
Optional Mix-Ins
  • chocolate chips or crushed cookies for mix-ins

Method
 

Preparation
  1. Open the chilled cans of coconut cream and scoop the solid cream into a mixing bowl, leaving the liquid behind.
  2. Beat the cream with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Add the molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and a pinch of salt; mix until fully combined and smooth.
  4. Transfer the mixture into an airtight container and fold in any optional mix-ins.
Freezing
  1. Seal the container and place it in the freezer. Let it chill for at least 4 hours, preferably overnight, to achieve firm, scoopable nice cream.
Serving
  1. Scoop your creamy gingerbread nice cream into bowls and enjoy.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 2gFat: 18gSaturated Fat: 15gSodium: 50mgFiber: 2gSugar: 20g

Notes

For vegan options, ensure all mix-ins are dairy-free. Feel free to experiment with spices or added ingredients like nut butter or pureed pumpkin for variations. Serve in homemade waffle cones for an extra special touch.

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