vegan pineapple ginger snap ice cream

This vegan ice cream is flavored with pineapple chunks and ginger snap cookies and it'll keep you cool and satisfied all summer long!

Course Dessert

Cuisine American

Keyword coconut milk, ginger, ice cream, pineapple, vegan ice cream sandwich

Prep Time 2 10

Cook Time 10

refrigeration & freezing 7

Servings

Calories 312kcal

Author Lauren Toyota

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.