Description
Enjoy a creamy and healthful Golden Milk Ice Cream, infused with turmeric, cinnamon, and ginger. This dairy-free dessert is not only delicious but also packed with wellness benefits, making it a perfect treat for any occasion!
Ingredients
Scale
- 2 cups full-fat coconut milk
- 1 cup almond milk (or any milk of your choice)
- 3/4 cup honey or maple syrup (adjust to taste)
- 1/4 cup coconut sugar
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper (to enhance turmeric absorption)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Optional: 1/2 cup chopped nuts (like almonds or cashews) or shredded coconut for texture
Instructions
- In a medium saucepan, combine the full-fat coconut milk and almond milk. Place the saucepan over medium heat and stir gently until the mixture is warm but not boiling.
- Add the honey (or maple syrup) and coconut sugar to the warm milk mixture. Stir continuously until both sweeteners are fully dissolved (about 2-3 minutes).
- Once dissolved, add the ground turmeric, ground cinnamon, ground ginger, black pepper, vanilla extract, and sea salt. Whisk thoroughly to ensure all spices are well incorporated.
- Continue to heat the mixture for another 2-3 minutes, stirring occasionally, without letting it boil.
- Remove from heat and let it cool for about 10-15 minutes.
- Transfer the cooled mixture to a large bowl or container with a lid. Cover with plastic wrap or a lid.
- Place in the refrigerator and chill for at least 4 hours, or ideally overnight.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturers instructions for about 20-25 minutes until it reaches a soft-serve consistency.
- For a no-churn method, pour the mixture into a large mixing bowl and beat with a hand mixer or stand mixer on medium speed for about 5 minutes until light and fluffy.
- Transfer the mixture to a freezer-safe container.
- Smooth the top of the mixture in the container. If using, fold in any optional ingredients like chopped nuts or shredded coconut.
- Cover the container with a lid or plastic wrap to keep it airtight.
- Freeze for at least 4-6 hours, or until firm enough to scoop.
- Once fully frozen, let the ice cream sit at room temperature for about 5-10 minutes before scooping.
Notes
- Adjust the sweetness to your preference by varying the amount of honey or maple syrup.
- For a creamier texture, ensure the mixture is well-chilled before churning or freezing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes