1/4 cup molasses
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp lemon juice
1/2 a batch of Gingerbread Cookies, crumbled
Blend everything except the cookies in a high speed blender or food processor until creamy and smooth.
Add 1/3 of the cookie crumbles. Blend briefly to combine.
Speed into a shallow pan or dish. Sprinkle more cookie crumbles on top.
Freeze for at least 2 hours.
Scoop into bowls, top with more cookie crumbles, enjoy!
Keep in the freezer for up to 2-3 days.
recipe source here
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snickerdoodle sunday
Oh my goodness I NEED to try this! It sounds like it would be absolutely delicious.
ReplyDeleteI love gingerbread, if you do yes you should try it let me know what you think
DeleteYum! That sounds soo good. I'm not technically a vegan but I usually do prefer vegan food. It almost always has a better flavor to me.
ReplyDeleteI've never had gingerbread ice cream! This looks and sounds super yummy, and easy a pie to make!
ReplyDeleteI don't think I've ever had gingerbread ice cream before but this looks yummy. I like the idea of how easy it is to make. Thanks for the recipe!
ReplyDeleteIts getting easier to go vegan. I am not vegan but I did cut out cow milk out of my eating habits.
ReplyDeleteI was vegan until 6 years ago and I'm am happy how easy and delicious vegan eating can be. I try to eat vegan 2 meals of the day with my family. This Nicecream looks so delicious I am have some soon!
ReplyDeleteGreat recipe with healthful inputs. Surely give it a try.
ReplyDeleteOmg vegan gingerbread ice cream? Definitely sounds so nice! xo, Suzanne
ReplyDeleteI would love to make this for my brother. He loves gingerbread!!
ReplyDelete