• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plant Craft

  • Recipes
    • Entrees
    • Breakfast
    • Appetizers
    • Desserts
    • Drinks
    • Seasons
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
      • Winter Recipes
    • Special Diets
      • Oil Free
      • Gluten Free
      • Paleo Vegan
      • Raw Vegan
      • Raw Detox
  • ABOUT
  • Home
  • COOKBOOK
  • MEAL DELIVERY
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • YouTube

Ginger Green Tea Gelato with Gingerbread

August 11, 2016 by Rachel Carr Leave a Comment

Cookies and ice cream-the perfect pairing! I have always loved gingerbread and these cookies are so soft and moist! Surprise-chickpeas!! The avocado and ginger liqueur give the gelato a super creamy  texture and keeps  it from forming ice crystals in the freezer.

I know it’s not exactly green, which surprised me because there’s avocado AND green tea powder. You can experiment with adding more of the green tea powder if you want to get a greener shade.

Vegan Green Tea Gelato with gingerbread cookies Vegan Green Tea Gelato with gingerbread cookies

Ginger Coconut Gelato and gingerbread cookies
 
Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
Author: Rachel Carr
Recipe type: Dessert
Ingredients
For the ginger green tea ice cream
  • 1 avocado
  • 2 cups coconut milk
  • 1 cup agave, maple syrup, or brown rice syrup
  • 2 Tablespoons coconut oil
  • 1 cup soaked cashews
  • 2 oz. ginger liqueur or another liqueur of your choosing (optional but highly recommended)
  • 1 Tablespoon ground ginger
  • 1 Tablespoons green tea powder
  • juice of 1 lime
For the gingerbread cookies
  • ¼ cup vegan butter, like Earth Balance
  • ⅓ cup pumpkin puree
  • 1 cup chopped dates
  • ¼ cup + 2 Tablespoons molasses
  • 1 “flax egg” (1½ Tablespoon ground flax seed and 3 Tablespoons water set in a dish until gelatinous)
  • 1 cup gluten free all purpose flour
  • 1¼ cup cooked chickpeas
  • 2 teaspoons baking soda
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • zest of 1 orange
Instructions
For the Gelato:
  1. Blend everything until smooth. Process in an ice cream make according to the manufacturer’s instructions. Makes about 2 pints.
For the Gingerbread Cookies:
  1. Preheat oven to 375.
  2. Blend all ingredients in your food processor until smooth.
  3. Scoop the dough onto a greased or parchment covered baking sheet. Pat down with your fingers to flatten the cookies.
  4. Bake for 8-10 minutes. Makes about 3 dozen small cookies
3.5.3208

Vegan Green Tea Gelato with gingerbread cookies

0

Filed Under: Desserts, Entertaining, Fall Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

  • Email
  • Facebook
  • Instagram

Search Recipes

Popular Posts

  • Instant Pot Lentil Taco “Meat” (311)
  • Beet Tartare (262)
  • Portobello Wellington with pecans and sage (208)
  • Easy and Elegant Cauliflower Leek Soup (147)
  • Carrot & Bell Pepper Zinger Juice (144)
  • Madras Lentils (118)
  • Cauliflower Tacos with salsa verde (96)
  • Raw Vegan Cheddar (95)
  • Bang Bang Tofu and Cauliflower Bowl (90)
  • Vegan Instant Pot Pho (88)
  • Green Protein Smoothie Bowl (83)
  • Pesto Mesclun Pizza with almond ricotta (76)

Copyright© 2025 · Website design by AlphaPix Infotech