Vegan Ginger and Honey Ice Cream

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Oh Dr. Candida has been so blessed but busy. This is a great spin on my original Vegan Ice cream. I eliminated the processed sugar and almost half of the arrowroot creating a softer and healthier product for you all enjoy! Sadly still no camera but working on it!

Vegan Ginger and Honey Ice Cream:

1 can of Unsweetened Coconut Milk

1 1/4 c plus an additional 1/4 c of Unsweetened Vanilla Almond Milk so 1 1/2 c divided

1 1/2 Tbl Chopped Ginger

1/4 tsp Ground Ginger (optional)

1/4 tsp Real Salt

1/2 c Raw Honey

1 tsp Vanilla

4 tsp Arrowroot Powder

Directions:

1) Take 1/4 c of the almond milk and arrowroot. Whisk until combined. Set aside.

2) Put remaining 1 1/4 c of almond milk, coconut milk, gingers, salt and honey in a sauce pan. Bring to a boil. Turn off heat. Whisk arrowroot/milk mixture in. It will thicken immediately. Add extract.

3) Spin according to your ice cream maker’s instructions.

 

 

 

 


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