RECIPE: Holiday Lemon Ginger Ice Cream with Rosemary Coconut Flakes and a Gingerbread Cookie

RECIPE: Holiday Lemon Ginger Ice Cream with Rosemary Coconut Flakes and a Gingerbread Cookie

Living Light Gourmet Graduates Errnessitine and Shruti
Yield: 5 cups

Ice Cream Ingredients:

  • 2½ cups coconut water
  • 1½ cups fresh coconut meat
  • 1 cup date paste
  • ½ cup preserved lemon
  • ¼ cup maple syrup
  • 2 tablespoons ginger juice
  • ¼ teaspoon liquid smoke
  • 4 tablespoons diced crystallized ginger, divided
  • ½ teaspoon Himalayan salt
  • ½ cup coconut oil

Topping Ingredients:

  • ¼ cup maple syrup
  • 1 teaspoon rose water
  • ½ teaspoon ginger juice
  • 1 cup coconut flakes
  • 1 tablespoon rosemary leaves

Instructions for Ice Cream:

  1. In a high-performance blender, blend together coconut water, coconut meat, date paste, preserved lemon, coconut water, maple syrup, ginger juice, liquid smoke, 2 tablespoons of crystallized ginger, and salt. Blend it till smooth consistency.
  2. On low-medium speed, drizzle in the coconut oil slowly into the blender and blend until ice cream mixture is even.
  3. Pour mixture into a glass dish and to freeze for 30 minutes. Then, make ice cream using ice cream maker’s instructions.
  4. Stir in the remaining crystallized ginger and put ice cream in a freezer safe container.
  5. Freeze for at least 1 hour before serving.
  6. Serve the ice cream with the coconut flakes.

Instructions for the Topping:

  1. Stir together all the ingredients until the coconut flakes are evenly coated.
  2. Spread flakes on a dehydrator tray with non-stick sheet and dehydrate for 3 hours at 115°F.

Gingerbread Cookies

Living Light Gourmet Graduate Alana Biedenbender
Yield: 3-4 dozen cookies

Cookie Ingredients:

  • 5 cups raw buckwheat flour (see Note), plus more for thickening batter and rolling
  • 1½ cups pecan butter
  • 8 bananas, sliced in half lengthwise and dehydrated at 105°F for 8-10 hours or overnight
  • 2 ripe bananas
  • 1 cup date paste (made by soaking dates in warm water and blending to a paste)
  • 3 tablespoons ginger, zested
  • 1/8 cup dark coconut nectar
  • 1 tablespoon ginger, powdered
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg, freshly ground
  • ¼ teaspoon cardamom powder
  • 1/8 teaspoon cloves, freshly ground

Garnish Ingredients:

  • ¼ cup coconut or maple sugar, powdered in a spice grinder


  1. In a food processor outfitted with the “S” blade, combine buckwheat flour, dehydrated bananas, ripe bananas, and date paste until mixture is well incorporated.
  2. Add the ginger, dark coconut nectar, ginger powder, vanilla extract, cinnamon, salt, nutmeg, cardamom, and cloves to the food processor. Process until mixture is smooth and well combined. Taste and adjust spices to the desired level.
  3. Transfer mixture to a large bowl. Add more buckwheat flour in ½ cup amounts until a roll-able dough forms.
  4. On a flat surface sprinkled with buckwheat flour, roll the mixture out with a rolling pin until it is about ¼-inch in thickness. Cut out desired shapes using a cookie cutter.
  5. Using a fine sieve, sift coconut sugar over the top of gingerbread cookies.
  6. Transfer cookies to non-stick dehydrator sheets. Dehydrate at 115°F for about 8-10 hours. Place a mesh dehydrator sheet over the top of the cookies to prevent edges from curling up in the dehydration process.
  7. Store in an airtight container in the refrigerator for up to 2 weeks.

Note: To make buckwheat flour, process raw, hulled buckwheat groats in a blender to a fine flour consistency.

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