You can't savor summer without a delicious homemade ice cream recipe! This vegan ice cream is flavored with pineapple chunks and ginger snap cookies and it'll keep you cool and satisfied while we embrace this heat wave.
The real question is, how do you eat your ice cream?! In a bowl or a cone?
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Personally, I like a really good waffle or sugar cone—no gluten-free ones, thanks! And I don't like those weird stale ice cream cup things we got when we were kids. Those can hardly be considered an ice cream cone! Remember, the weird grid pattern on the bottom of it and as you're taking your last few bites you'd cut your gums on it. That's my core memory of eating ice cream as a kid. I have to say it's a much more pleasant experience as an adult. I mean just look at this... there's tangy pineapple, some ground ginger, and crushed ginger snaps throughout. Chunky is how I like it!
ingredients you need
The base of this ice cream is coconut milk which I think goes well with the flavor of pineapple. I also added nondairy milk, so you can use whatever kind you like, but I do prefer ones that have more fat content.
- canned full-fat coconut milk
- nondairy milk (oat, cashew, or soy milk work best)
- granulated cane sugar
- sea salt
- arrowroot flour
- ground ginger powder
- vanilla extract
- canned crushed pineapple
- ginger snap biscuits
how to make pineapple ginger snap ice cream
You will need an ice cream maker for this recipe. I have the attachment for my Kitchen Aid Stand Mixer, but any ice cream machine will work.
Before you decide you want this pineapple ginger snap ice cream you'll need the forethought to freeze the bowl of the ice cream machine in the freezer for at least 24 hours!
You need to heat the coconut milk, nondairy milk, and sugar in a saucepan until the sugar is dissolved. Make a slurry with some of this warm liquid combined with the arrowroot flour and then gradually whisk that mixture into the milk and sugar.
Add sea salt and the ground ginger powder, continuing to whisk until it comes to a boil and starts to foam up. Then off the heat, you whisk in the vanilla extract.
You need to transfer the ice cream base to a heat-safe bowl and allow it to cool to room temperature, before refrigerating it for at least 8 to 12 hours. I know, but it has to be very chill before churning it in the ice cream machine. Patience is the key here!
Once the ice cream base is ready to go you need to basically follow your own ice cream machine's instructions. But typically once the machine is running, pour the chilled ice cream base into the machine and churn it for about 20 to 30 minutes.
You'll add in the crushed ginger snap biscuits and crushed pineapple and churn for about another 5 minutes or until it looks well combined. Never freeze your ice cream in the ice cream machine bowl. Make sure you transfer it to a shallow glass container. Then it has to freeze for 4 to 6 hours before scooping and serving.
Let's say you don't own an ice cream maker, well, here's an easy way to whip up pineapple ice cream if you at least have a stand mixer. Throw a small pint of vegan vanilla ice cream in the mixing bowl with the crushed pineapple, crushed biscuits, and ground ginger. Whip it with the paddle attachment on the stand mixer for a few minutes until it's softer and well combined. Then place that all back in the pint container, freeze for a couple of hours, scoop, and enjoy!
substitutes
This vegan ice cream base can ultimately be used for all kinds of flavor profiles. So if this pineapple ginger snap concoction doesn't pique your taste buds, then get creative and make something else. Remove the ground ginger powder from the base unless it works with your new idea. It can be replaced with cinnamon or cardamom too!
Keep the amounts the same for the amount of fruit and crushed cookies, but it's pretty easy to eyeball what's going on in the ice cream maker as it churns too, so you don't need to be perfectly accurate. Here are just some ideas off the top of my creative brain!
- s'more ice cream - add marmallows, crushed graham crackers, and a chocolate syrup swirl
- ginger peach ice cream - keep everything the same, but swap pineapple for fresh peaches
- cookie dough ice cream - this is my least fave ice cream flavor (controversial, I know!) but this base would work great for making your own cookie dough ice cream. Throw chunks of your favorite vegan dough in the mix!
vegan pineapple ginger snap ice cream
Ingredients
ICE CREAM BASE
- 2 C full-fat coconut milk
- 1 C unsweetened oat, cashew, or soy milk
- ⅓ C granulated cane sugar
- 1 teaspoon sea salt
- 1 tablespoon arrowroot flour
- ½ teaspoon ground ginger powder
- 2 teaspoon vanilla extract
MIX-INS:
- ⅔ C canned crushed pineapple, strained from excess liquid
- 1 C crushed ginger snap biscuits (about 8 biscuits)
Instructions
- Ensure you freeze the bowl of the ice cream maker in the freezer for at least 24 hours before making this.
- In a medium saucepan whisk or stir together the coconut milk, nondairy mlik, and granulated sugar over medium heat, until the sugar is dissolved about 1 to 2 minutes.
- Combine arrowroot in a bowl with some of the liquid from the saucepan to make a slurry with no lumps of flour. Gradually whisk it into the saucepan with the milks. Add sea salt and ground ginger and whisk occasionally until it comes to a boil and foams up, about 6 to 8 minutes.
- Turn off the heat and whisk in the vanilla extract.
- Pour this into a heat-safe glass bowl and allow to cool to about room temperature before covering and refrigerating for at least 8 to 12 hours. This should be very chill before churning.
- Plug in your ice cream machine and secure the freezer bowl. Ensure to follow your particular appliances instructions as they may vary. Once the machine is running, pour the chilled ice cream base into the machine and churn according to the manufacturer’s instructions, usually 20 to 30 minutes.
- Add the crushed ginger snap biscuits and crushed pineapple and churn an additional 5 minutes or until it looks well combined. Transfer the mixture to a shallow glass container and freeze for 4 to 6 hours before serving.
Janet
Just in time for my birthday - can't wait to try this recipe!! Thank you!!
Lauren Toyota
yay happy birthday!