‘Tis the season…for getting super excited for Christmas while not yet admitting that summer has ended. What is one to do but eat gingerbread ice cream! This recipe combines two previous posts into one festive treat. The base for my Cookie Dough Ice Cream meets the no-bake version of my Vegan Gingerbread Men. The result is both cool and creamy but very heartwarming.

No-Bake Gingerbread Bites

6 Tbsp brown sugar or coconut sugar
2 Tbsp olive or coconut oil
2 Tbsp milk of choice
2 Tbsp maple syrup
1/4 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp ginger
Pinch of salt
1 cup AP flour

Mix sugar and oil until fully incorporated. Add milk, maple syrup, spices and salt. Combine thoroughly. Add flour, a third at a time, with fork or whisk and mix until a dense dough forms. Cut into small chunks of desired shapes and sizes.

Cashew Ice Cream

2 cups raw cashews, soaked at least 1 hour or overnight, drained
1 cup filtered water
1/2 cup maple syrup
1 tsp vanilla extract
Pinch of salt

Blend cashews and 1/2 cup of the water to break up cashews into smaller chunks, 1-2 minutes. Add remaining water, maple syrup, vanilla, and salt. Blend until mixture is smooth and resembles a melted milkshake. Pour into ice cream maker base and allow machine to church for about 10 minutes. At the very end, add gingerbread bites so that they get mixed into the ice cream but not broken up into smaller pieces.