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Roasted Cranberry and Gingerbread Ice Cream //

Vegan Gingerbread and Roasted Cranberry Ice Cream

  • Author: Abby Thompson
  • Prep Time: 20 minutes minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 cups 1x
  • Category: Dessert
  • Method: Mixed
  • Cuisine: American


This gingerbread and roasted cranberry ice cream is the ultimate holiday dessert! Plus, it’s vegan and features a creamy coconut milk base.


  • 12 ounces fresh or frozen cranberries
  • 2 cans light coconut milk
  • 1 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • 15 dates
  • 1/2 cup water


  1. To roast the cranberries: Preheat oven to 450ºF. Spread cranberries onto a rimmed baking sheet and roast for 20-25 minutes. Set aside.
  2. In a large bowl, whisk together the coconut milk, maple syrup, vanilla extract, and spices. Stir in the roasted cranberries. Set aside.
  3. To make the date caramel: In the bowl of a food processor, blend together the dates and water until smooth. You may need to add a bit more water to keep the mixture going.
  4. To make the ice cream: Pour the coconut milk mixture into a bowl of an ice cream maker and prepare according the machine directions. I let mine process for about 10 minutes before adding the date caramel. Continue to process for an additional 10-15 minutes, or until mixture is fairly solid. Transfer ice cream to a pan and freeze to solidify.

Keywords: cranberry ice cream, vegan ice cream