stem ginger ice-cream

Vegan stem-ginger & coconut ice-cream

Creamy, dreamy and luscious ice-cream flavoured with zingy stem ginger. It's hard to believe it's not dairy!
Course Dessert
Cuisine European
Author Helen


  • 280 g jar stem ginger in syrup
  • 400 ml can of full-fat coconut milk
  • 1/2-1 tsp ground ginger (optional)
  • 1 tbsp cornflour (cornstarch)


  • Drain the syrup from the stem ginger into a bowl.
  • Shake the can of coconut milk, then pour into a saucepan, reserving about 50-75ml in a small bowl or jug. Add the stem ginger syrup and the ground ginger (if using) to the pan, and whisk everything together.
  • Mix the cornflour with the reserved coconut milk, then whisk this into the pan contents.
  • Heat over a medium flame, stirring, until the mixture thickens and coats the back of a spoon. Remove from the heat, cool, then cover and chill in the fridge for several hours or overnight - it should be really cold before churning.
  • While the custard is chilling, cut the drained stem ginger into small dice.
  • Once the mixture is completely cold, churn in an ice-cream machine according to the manufacturer's instructions. When the ice-cream is thick and almost 'done', add the diced stem ginger and continue churning until completely frozen.
  • Transfer to a lidded container and store in the freezer until ready to serve.