Dairy-freeVegetarian Ice Cream
Dairy-Free Ginger Snap Ice Cream
A dairy-free ginger biscuit ice cream with oat milk, cinnamon, ginger and cloves.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 480 ml | 2 cups | oat milk | |
| 75 g | ⅓ cup | packed brown sugar (either dark or light) | |
| 6 g | 2 tsp | ground cinnamon | |
| 4.5 g | 1½ tsp | ground ginger | |
| 1.5 g | ½ tsp | ground cloves |
Ingredients
Method
- Whisk all the ingredients together in a small saucepan.
- Cook over a medium heat for 5 minutes, until the sugar has dissolved.
- Take off the heat and pour into a Creami pint. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 135 kcal
- Fat
- 2 g
- of which saturates
- 0.3 g
- Carbohydrate
- 29 g
- of which sugars
- 23 g
- Fibre
- 2.1 g
- Protein
- 1.4 g
- Sodium
- 55 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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