• First, make sure your freezer is set to the coldest setting. Your freezer bowl needs to be in the freezer for 16 to 24 hours at the coldest setting before being used. Use the freezer bowl immediately upon removing it from the freezer, because it starts defrosting immediately.
• Put loaf pan or other ice cream storage container in the freezer to chill while you make the recipe.

Ginger Swirl Caramel Sauce

• When Easy Caramel Sauce is done cooking, whisk in dried ginger well, so it's fully incorporated. It helps to sift it in while whisking, so it doesn't clump. Set aside to cool.

Spicy Ginger Ice Cream base

• Place water and ginger root in high-powered blender. Purée on lowest speed to start, and then increase to high speed, for a total of 50 seconds. Pour through a fine mesh strainer into a bowl. Press on the solids to extract all the ginger juice. (Yum!)
  
• (See photo below of measured coconut milk and cup of ginger "juice".)
  
• Place coconut milk, ginger water, maple syrup (or other sweetener), molasses, vanilla extract and salt in blender. Purée until sweetener dissolves, scraping down sides, if necessary, about 30 seconds.
• Freeze in ice cream maker, according to manufacturer’s instructions. When the ice cream is frozen, pull out your storage container (from the freezer), and get ready to layer the Ginger Ice Cream and Easy Caramel Sauce.

Assemble Swirl Ice Cream

• Scoop ⅓ of the Ginger Ice Cream into storage container. Roughly smooth and spread it out. Add ¼ to ⅓ of the total amount of Caramel Sauce in big drizzles, roughly spreading them out. (For extra-great flavor and texture, swirl the caramel into the ice cream a bit.) Add second ⅓ of ice cream and portion of Caramel Sauce for the second layer. Finally add remaining ice cream, smoothing the top evenly. Drizzle desired amount of remaining caramel over the surface, and swirl it into the ice cream a bit (it's okay to have some left over for another use).
• Freeze at least one hour or up to overnight. If overnight, cover surface with piece of parchment or wax paper pressed directly onto the surface.
• To scoop, remove from the freezer for about 10 minutes (or up to 20 if you keep your freezer really cold), to soften so it's scoopable. Scoop, getting swirls of caramel in each scoop.