Caramel-Cinnamon Ice Cream with Black Gingerbread Chunks

1 Cup Coconut Milk

2 Cups Vanilla Soy or Coconut Creamer

1 Cup Vegan Caramel Sauce

1 Teaspoon Ground Cinnamon

Pinch Salt

2 Tablespoons Corn Starch

2 Teaspoons Vanilla Extract

1 Heaping Cup Bite-Sized Black Gingerbread Cubes

This ice cream is really easy as can be; Combine the coconut milk and creamer in a medium sauce pan, along with the caramel, cinnamon, salt, and corn starch. Whisk vigorously to combine and beat out any lumps. Turn on the heat to medium, and whisk occasionally until it just comes up to a boil and has thickened significantly. Cool completely and add the vanilla. Chill thoroughly before churning in your ice cream maker according to the manufacturer's instructions, adding in the gingerbread chunks in the last 5 minutes of churning. Transfer to an air-tight container, and freeze solidly for at least 4 hours before serving.

©Hannah Kaminsky