Description
Indulge in the exotic flavors of Golden Milk Ice Cream, a vegan delight that combines the goodness of coconut milk, turmeric, and a blend of warming spices for a creamy, healthful treat.
Ingredients
Units
Scale
Main Ice Cream Base:
- 2 14-ounce cans full-fat coconut milk (2 cans yield ~3 1/2 cups or 840 ml // sub coconut cream for even creamier ice cream!)
- 4 quarter-size slices fresh ginger
- 1/4 cup maple syrup (sub up to half with organic cane sugar // plus more to taste)
- 1 pinch sea salt
- 2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/8 tsp black pepper
- 1/8 tsp cardamom (optional)
- 1 tsp pure vanilla extract
- 2 Tbsp olive oil (optional)
- 1/4 cup chopped candied ginger (optional)
Instructions
- Prep the Base: Combine coconut milk, ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom in a saucepan. Heat, whisking until combined. Remove from heat, add vanilla, and cool.
- Chill: Transfer mixture to a bowl, cool, cover, and refrigerate for 4-6 hours or overnight.
- Churn: Remove ginger, add olive oil, churn in an ice cream maker for 20-30 minutes, adding candied ginger towards the end.
- Freeze: Transfer to a container, freeze for 4-6 hours until firm.
- Serve: Soften for 10 minutes before scooping.
Notes
- Recipe adapted from my Vanilla Bean Coconut Ice Cream and inspired by/loosely adapted from Nutrition Stripped.
- If you don’t have an ice cream maker, freeze the mixture in a container, stirring every 1-2 hours.
- Nutrition information is a rough estimate calculated without candied ginger or olive oil.
Nutrition
- Serving Size: 1/3 cup
- Calories: approx. 200
- Sugar: approx. 10g
- Sodium: approx. 50mg
- Fat: approx. 15g
- Saturated Fat: approx. 13g
- Unsaturated Fat: approx. 2g
- Trans Fat: 0g
- Carbohydrates: approx. 15g
- Fiber: approx. 1g
- Protein: approx. 2g
- Cholesterol: 0mg
