Studded with bits of candied ginger, this recipe will change your outlook on vegan ice cream completely. It’s very creamy, not icy like they can be, though it does get quite hard when fully frozen, so it’s best to sit it out for about ten minutes before serving. If you have long been searching for a creamy vegan ice cream recipe, please try this. It has a slightly tart flavor reminiscent of frozen yogurt or cheese cake and would make a great base for an infinite variety of flavors.
3/4cup180 g Tofutti cream cheese (or other vegan cream cheese)
1/2cup96 g sugar
1/2Tbspginger powder
1Tfinely chopped candied gingeroptional
Instructions
In a blender or food processer combine the yogurt, cream cheese, sugar, and ginger powder until smooth, scraping down the sides as needed. Stir in the chopped ginger if using and freeze in your ice cream machine according to the manufacturer’s instructions.
For ice cream sandwiches spread freshly churned ice cream on a parchment lined baking or sheet pan, cover with plastic wrap pressed to the surface, and freeze until firm enough to cut into desired shapes and sandwiched between cookies.
Remove from freezer 10-15 minutes before serving to allow to soften.