I can’t believe it took me almost a month and a half this Summer to break out my ice cream maker. Even though it doesn’t get as much use as most of my other kitchen appliances, it’s definitely my favorite. How can you not love anything that takes milk and spits out ice cream?
There’s a great ice cream parlor near the house I stay at in Maine that makes their own fun flavors. I made it there once this Summer before being reminded that full-fat dairy ice cream really doesn’t agree with me. Womp womp. I hear they have great ginger ice cream so I thought I’d make my own.
This ice cream has fresh and dried ginger for a strong punch of flavor. I always think of ginger and honey going together in recipes so it seemed like a good flavor to introduce here. If you’re vegan or don’t want to include it, you can easily swap it out for another 1/4 cup of sweetener.
Honey Ginger Ice Cream
Prep time: 25 minutes
Cook time: 0 minutes
Ingredients(Makes 6-8 servings):
- 1/4 cup honey
- 3/4 cup sugar
- 2 15oz cans of coconut milk
- 2 Tablespoons shaved fresh ginger
- 1 Tablespoon ginger powder
- In a large bowl, whisk together all of the ingredients until the sugar has dissolved.
- Pour the base into an ice cream maker and freeze according to manufacturer’s directions.
- Move the freshly frozen ice cream into an airtight container and let it harden in the freezer for a couple of hours to chill completely.
- Before serving, let the ice cream sit at room temperature for about 5 minutes to soften.
For an extra touch of flavor you can add some lemon zest into the base; I was a little worried that the three together might be overwhelming and hard to distinguish but now I’m dying to try it.