This super simple and unusual vegan ice cream is from our friend Helena Root. If desired, fold in up to (1 ½ cups ½-inch cubes gingerbread or spice cake) after churning the ice cream.

Add to a blender and puree until completely homogenous:

Pour into a bowl and refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.