This gingerbread and roasted cranberry ice cream is the ultimate holiday dessert! Plus, it’s vegan and features a creamy coconut milk base.
- To roast the cranberries: Preheat oven to 450ºF. Spread cranberries onto a rimmed baking sheet and roast for 20-25 minutes. Set aside.
- In a large bowl, whisk together the coconut milk, maple syrup, vanilla extract, and spices. Stir in the roasted cranberries. Set aside.
- 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.
- 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