Gingerbread Ice Creams

These gingerbread inspired ice-creams are creamy, delicious and easy to make. Plus they are super nourishing and filling from the egg yolks and the collagen powder.

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Gingerbread Ice Creams

Makes 7-8

Gluten free, dairy free, nut free

Ingredients:

• 1 x 400ml can coconut milk

• 2 egg yolks

• 4 tablespoons honey or maple syrup

• 2 tablespoons collagen powder (optional)

• 1 tsp ginger powder

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1/8 tsp cloves

• pinch salt

Optional chocolate topping:

• 1 x 80-90g block dark chocolate, roughly chopped

• 1 tablespoon coconut oil

Instructions:

1. Place all the ice-cream ingredients in a high speed blender and blend until smooth and creamy.

2. Adjust sweetness to taste then pour into ice-cream moulds of choice.

3. Place in the freezer for a few hours or until set.

4. If you wish to add the chocolate topping, melt your block or chocolate in a heat proof bowl over a pot of simmering water. Stir through the coconut oil until combined.

5. Remove the ice-creams from their moulds and drizzle over the melted chocolate.

6. Return to the freezer for a few minutes to allow the chocolate to set before serving.

Notes:

• You can halve the amount of spices if you prefer a less ‘spiced’ taste.