Tag Archives: ginger

Coconut Ginger Ice Cream

22 Jan

Basically, a four-ingredient recipe. Amazing! So pure, fresh, and complex. Quite possibly one of our favorite ice creams yet! We ate it with the lemon cookies I made on Sat and some fresh cut mango squares.


  • 2 cans of coconut milk (I used Goya’s brand)
  • 2/3 c. 2% milk
  • chopped ginger– one 2 by 1 inch knob, peeled, and roughly chopped
  • 1/4 c. sugar (or less, to taste)
  • 1 tbsp corn starch
  • 1.5 tbsp cold water


  • In a sauce pan, heat the coconut milk, 2%, sugar, and ginger over medium heat, stirring once in a while
  • In a small bowl, mix corn starch with cold water– until roughly dissolved
  • Once the coconut mixture begins to boil, add the corn starch mixture and whisk lightly for ~30 sec. Take off heat and allow to sit with lid on for ~1 hour.
  • Strain with a sieve and sit in an ice bath until cool.
  • Use ice cream maker as directions allow.

Chocolate Ginger Molasses Cookies = Love

22 Nov

On a whim, I wanted to make some cookies with my mom yesterday– we looked at other holiday-type cookie recipes (Russian tea cakes, fig snowballs) but these looked the simplest (no food processor at home) and most interesting.


  • 1 1/2 c flour
  • 1 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 tbsp cocoa powder
  • 1 stick butter
  • 1 1/2 tbsp finely grated fresh ginger
  • 1/2 c dark brown sugar
  • 1/2 c molasses
  • 1 tsp baking soda
  • 1 1/2 tsp boiling water
  • loads of choco chips (as much as you want!)
  • granulated sugar for rolling the cookies in


  • Combine and sift flour, ginger, cloves, cinnamon, nutmeg, and cocoa.
  • Cream butter with ginger until light and fluffy, then add brown sugar, and finally molasses.
  • In small bowl,¬†dissolve baking soda in boiling water. Set aside.
  • Add half of the flour mixture to the butter mixture. Beat in the dissolved baking soda. Add the rest of flour mixture and mix until combined. Stir in the chocolate chips.
  • Place dough onto piece of plastic wrap and pat down into disk about 1″ thick. Chill in the fridge for 2 hours or overnight, until firm.
  • Preheat oven to 325. Line baking sheets with parchment paper. Roll dough into balls. Place about 2 inches apart on the baking sheets. Refrigerate baking sheets and dough balls for 20 minutes.
  • Roll dough balls in granulated sugar and return to baking sheets. Bake for 10 to 12 minutes, until surfaces crack slightly.

Delish. Hopefully I’ll be able to bring a few down to SC with me tomorrow, if they make it that long.