Curl up with your coziest winter blanket and enjoy this Real Food Gingerbread Cookie Chunk Ice Cream! It combines soft, fragrant sourdough gingerbread cake with spiced, vanilla-spiked homemade ice cream for a special, oh-so-creamy dairy-free holiday dessert. But, is it healthy? It calls for ancient grains and a low-glycemic sweetener... so the answer is YES!
In a medium sized bowl, combine sourdough starter, milk, and flour. Add more flour, if necessary, until you have a very thick batter.
Cover and set aside for 8 or more hours.
In a small bowl, whisk together egg, melted butter, coconut sugar, molasses, honey, sea salt, ginger, cinnamon, and nutmeg.
Pour into a greased 8" baking pan.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Let come to room temperature, then cover and chill in the refrigerator until ice cream is made (see below).
Choose a 6-cup container in which you'll store the ice cream. Put it in the freezer to chill.
Make ice cream according to ice cream machine's instructions. In my Cuisinart, my ice cream takes about 25 minutes to churn.
About 5 minutes before your ice cream is done, remove gingerbread from fridge and slice 1/2 of it into about 1x1" cubes.
When ice cream is done, scoop it into the chilled container.
Gently and quickly stir in about 1/2 of the gingerbread cubes.
Cover and put in back of the freezer to chill.
For soft serve ice cream, either enjoy immediately or let chill for 1 to 2 hours for serving. For ice cream with a firmer texture, let chill for up to 6 hours. Enjoy!
The remaining 1/2 gingerbread is not needed in this recipe so feel free to enjoy it as snacks or additional treats! It is best served slightly warm or at room temperature.
*This is a sweet and rich ice cream, so a small serving is completely satisfying!
*You can reduce the sweetener if you wish, but the ice cream won't be as creamy and smooth. Rest assured, however, I've chosen coconut sugar -- a low-glycemic, mineral-rich sugar -- as the main sweetener for my recipe which means you can still feel good about indulging! As for the molasses, it's a powerhouse of potassium, calcium, multiple B vitamins, iron, magnesium, and manganese!
*For more tips on how to make the best and creamiest homemade ice cream, see this article. Here's the most important one: Make sure your ice cream maker base has been frozen (preferably in the very back of your freezer) for at least 24 hours prior to churning.
*The sourdough gingerbread recipe is adapted, with only one or two minor tweaks, from Erin VanderLugt's recipe in our Sourdough eCourse.