Ginger Fudge Swirl Ice Cream dairy-free, soy-free, sugar-free

ginger-dairy-free-ice-creamLately I have been on a huge ginger and cayenne kick. I can’t get enough of the stuff. So I thought, why not have it in my dessert too? ;-) Ginger and cayenne make fantastic coconut milk soup -what happens when you take out anything that wouldn’t belong in ice cream, and freeze it? Heaven on earth, that’s what happens. This ice cream is so creamy and divine, I can’t wait to eat it again. I just blended cashews and almond butter with fresh ginger root and honey, and layered it with dark chocolate ganache, which I heated up with some cayenne… Mmmm! Next time I think I’ll add a sprinkle of toasted slivered almonds for a little crunch. So so so good. I really hope you try this new spin on ice cream.

Ginger Fudge Swirl Ice Cream

Add to blender:
1 cup cashews, soaked at least 3 hours, rinsed and drained
1 cup coconut milk (I don’t use ‘lite’)
2 inches fresh peeled ginger root
2 tbsp almond butter
Puree for one minute.
Add:
1.5 cups water
1 tbsp gelatin, dissolved into 1/4 cup boiling water
Or 1/4 tsp xanthan gum
1/4 cup honey Or agave
Puree for one minute, or until creamy and smooth.
After about 20 minutes, or when it looks like soft ice cream, layer it in a dish with Dark Chocolate and Cayenne Ganache.

Dark Chocolate and Cayenne Ganache

Melt over double boiler:
1/2 bar dark chocolate (I use a local: Chocolove 70%)
1/4 cup coconut milk
1/8 to 1/4 tsp cayenne
1 tsp honey Or agave
Freeze ice cream layered with ganache for about 2 hours or until you reach the desired consistency.
Tip: When you are transferring the ice cream from the machine to the dish do not pack it down with the spoon, so it keeps all the air it acquired.

Comments

  1. says

    I was just about to comment on how I think your vanilla pudding might be the best thing I have ever tasted! And then I see this picture and I have to take a double take because I cannot believe my eyes :) It’s like I just had my very own suprise party! I CANNOT WAIT TO TRY THIS. Thank God for your taste buds =]

  2. says

    Can you recommend a good brand of coconut milk with no added gums or preservatives?
    The only natural coconut milk I can find is a Trader Joe’s but it’s lite (mixed with water) and I’d love to find a full fat coconut milk.

  3. says

    I think you love ice cream as much as I do…I can’t ever get enough of it. I recently made a ginger peach ice cream but I’m still working on the recipe so I haven’t published it. I do love the combo of ginger and fudge, though. Thanks for sharing!

  4. says

    Thanks VeggieGirl!

    Ahhhh… Courtney! Thanks! What a phenomenal compliment! I really appreciate that!

    Alchemille, I’m afraid the one I use has guar gum. It’s Thai Kitchen Organic Coconut Milk, and it’s full fat.

    Hi Amy! I DO LOVE ice cream! :-) In fact, I just had some of the leftovers tonight. Ginger peach sounds amazing!

  5. says

    Hi Kelly,

    I have a question about your use of coconut milk (full-fat canned kind) in your recipes. When I open a can of regular coconut milk, the top is thick, almost solid, and greasy but the bottom is thinner, more liquidy. And this is after quite a bit of shaking. So do I blend it separately with electric beaters or just scoop, trying to use some of both parts, or what? Thanks!

  6. says

    I just tried this recipe last night, and it turned out great! I loved the ginger flavor. It was so nice and creamy, too, unlike some other ice cream recipes I’ve tried with coconut milk. I thought it could have used a tiny pinch of salt, but really it tasted fine without.
    I wonder if it could be made without the honey or with erythritol in its place to lower the carb count…?

    Either way, it tastes fantastic!

  7. says

    This looks awesome, but I wonder how it works with the warm ganache over the ice cream… doesn’t it melt it? Any tips? BTW I just had dental surgery and your mint ice cream is saving the day, thanks! Michele

  8. Anonymous says

    Shootskies! I’m a flunkie. I somehow managed to not add the first ingredient – the cashews! Honestly! Needless to say it wasn’t thick like icecream but was it was delicious. Next time I’ll perfect it ;). I can’t see myself making that mistake twice.

    For the sauce I used this chocolate bar: http://zazubean.com/index.php/chocolate/hottie/ and melted it with the coconut milk – perfect!

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