It’s amazing the things that kids remember. The Little loves ice cream. He loves it so much that he asks for it several times a day. When I decided to make a gingerbread ice cream recipe and I pulled my bright pink ice cream canister from the freezer the boy scream in delight. I had no idea he that had connected the two. He was on me like white on rice and while this photo my convey a serene treat just waiting for you to dive in, I had toddler breath hot on my neck and was listening to “Little eat ice cream” on replay for 10 minutes. I’m surprised I was able to get a photo without his little hands in it.
This recipe is so simple and the perfect sweet treat for the holidays.
- 1 13.5 oz can of full fat coconut milk
- 1 medium ripe banana
- 1/2 tsp ground cinnamon power
- 1/2 tsp of ginger
- 1/8 tsp cloves
- 1/8 tsp of allspice
- 1 tbsp of Molasses
- 1 tbsp B grade maple syrup
- Combine all the ingredients in a blender and mix until smooth.
- Pour into your ice cream maker and churn for 20 minutes.
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