Gingerbread Ice Cream Cake

Difficulty: Easy

Serves 8-10

Fact: gingerbread is delicious and so is ice cream. That’s why I decided to combine the two to make one heck of a festive frozen dessert! You’re going to need a few special vegan ingredients to whip this up but what you’ll spend on ingredients, you’ll save in time. Pop it in the freezer a few days in advance and bring it out on the big day!


  • 2 1/2 cups ground gingerbread cookies
  • 1/3 vegan margarine, melted
  • 2 cartons Soyatoo Topping Cream
  • 1 can Soymilke condensed milk
  • 1/3 cup Monin gingerbread syrup
  • 1 cup candied ginger, roughly chopped


  1. Line a rectangular loaf tin with baking paper, leave some overhang so you can easily slide the cake out when frozen.
  2. Add the melted margarine to the gingerbread cookies and blend in a food processor until well combined.
  3. Press the cookie mixture firmly and evenly into the base of the lined tin.
  4. In a food processor, combine the Soyatoo, Soymilke and syrup and blend until smooth.
  5. Pour the creamy mixture into the tin and pop in the freezer for about half an hour.
  6. Remove from the freezer and evenly sprinkle the candied ginger on top, put it back in the freezer to set completely.
  7. Allow to freeze overnight and remove from the freezer 10 minutes before serving. Cut with a hot knife.