Cranberry Gingerbread Ice Cream

I've really been on a ginger kick lately. It is very stimulating and is a well-known cure for nausea, colds and digestive issues.

That's not why I made this ice cream tho...haha... I just wanted something tasty and unconventional. 

So here goes... <3

This recipe is an adaption from MyKitchenSink's recipe
It is enough for 6-8 scoops (roughly 2 people.. or 1 if you are greedy)

13.5 fl oz of coconut milk
1/4 cup of molasses
1 tbsp of cranberries
4 oz  of chopped skinless ginger root

• On low-medium fire, bring the coconut milk a light boil 
• Add the chopped ginger root. Allow for the ginger to steep for an hour
• Remove the ginger root from the coconut milk and stir in the cup of molasses until it dissolves
• Once the molasses have dissolved in the milk, put the coconut milk mixture into a cake pan and place it in the fridge at least 4 hours
• Before placing the refrigerated mixture in the freezer, add the cranberries

Tips to keep in mind (if you are not using an ice-cream maker):

• Freeze the mixture for at least 6 hours, stirring the mixture every 30 minutes to avoid frozen chunks from forming
• Another option is to leave it in for 6 hours and transfer the contents into a food processor or blender until it is a soft serve consistency
• Some folks claim the creamier the mixture the better. I personally have never tried ice cream with coconut cream (instead of milk) but it is definitely worth a try if you are curious