I love ginger’s spicy flavor. It is a regular in my fridge and goes well with everything, from beets to smoothies. This recipe combines ginger great healing properties with the delicious, smooth and creamy flavor of coconut milk, yielding a savory treat for the summer. It will take you no more than 10 minutes to prepare this healthy dessert with premium ingredients. I’m sure few ice-cream brands can beat them…
1 (13.5 ounce) can unsweetened coconut milk
1 cup almond milk
(I like using whole foods brand of unsweetened almond milk, as is one of the few brands that does not contain carrageenan).
3 table spoons palm sugar
1 table spoon vanilla extract or vanilla flavor (I like using vanilla flavor from frontier organics)
20 grams or .70oz (about the length of an index finger) of fresh ginger root
¼ cup pure maple syrup
- Grate ginger (using a ginger grater is the easiest, but you can also use a normal grater), or if you have a powerful blender, there is no need to grate the ginger first. Just make sure there are no big chunks of ginger in the ice cream, as ginger chunks have a very strong flavor.
- Place all ingredients: coconut milk, almond milks, eggs, palm sugar, vanilla extract, maple syrup and (grated) ginger in a blender.
- Blend thoroughly until smooth and pour in the ice-cream maker
I hope you like it !
Have you ever read the list of ingredients of your regular ice-cream brand?