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Ginger Cookie Crunch Ice Cream

Preparation 00:10 2017-12-13T00:10:00+00:00 Cook Time 00:00 2017-12-13T00:00:00+00:00 Serves 3     adjust servings


  • 1 13.5 ounce can coconut milk
  • 3/4 cup sweet potato puree
  • 3 tablespoons maple syrup
  • 2 tablespoons arrowroot starch
  • 2 1/2 teaspoons ground ginger, divided
  • 1/2 tsp grated lemon zest
  • 1/2 cup crushed Yucan Crunch pieces
  • 1 tsp coconut oil


  1. Blend all ingredients except the Yucan Crunch, 1/2 tsp ginger and the coconut oil in a blender on high speed until smooth. Transfer to your ice cream maker.
  2. Churn ice cream according to manufacturer's directions. Meanwhile, toss the Yucan Crunch pieces with the coconut oil and ginger until well coated in a small bowl. When ice cream is almost finished churning, mix in these "Ginger Cookie" pieces until fully incorporated in the ice cream.
  3. Serve immediately or store in a glass container in the freezer for up to 3 days. Leave at room temperature for 15 minutes to soften prior to serving if not serving immediately.