Homemade vegan ice cream for dessert!- a vibrant yellow golden milk transformed into a healthy dessert! With a long history of use in Ayurveda health.
I am so enjoying doing research for Food for thought Friday, I absolutely LOVE all the fun facts I come across! Golden milk is my new thing at the moment, also known as turmeric milk.
It makes an excellent substitute to morning coffee if you’re trying to cut back on caffeine or in the afternoon when you need something to tide you over till dinner or in the evening to warm up or satisfy a sweet tooth.
And yes, we have been raving about our new found taste for golden milk transformed into a delicious bowl of ice cream, there was a lot of eye rolling in the beginning from the family but clean bowls and requests for a second helping.
Vegan Turmeric Ice cream
The base of this gorgeous, 8-ingredient ice cream is full-fat coconut milk for extra creamy texture.
Ground turmeric, cinnamon, fresh ginger, black pepper, and cardamom add warm and comforting spice. And it’s sweetened naturally with maple syrup to offset the spices and make it truly dessert-worthy.
The star of the show is turmeric, which has medicinal properties and is most well known for its anti-inflammatory effects. If you’re feeling sick or sore, or just not like yourself, this is the spice for you.
In addition to turmeric you have:
Cinnamon – which stabilizes blood sugar
Ginger – an anti-inflammatory that also supports digestion
And coconut milk – which provides a healthy fat source
Prep time -8 hours
Cook time 5 minutes
TOTAL TIME 8 hours 5 minutes
- 2 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)
The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker). Also, add coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.
Bring to a simmer (not a boil), whisking to thoroughly combine ingredients. Then, remove from heat and add vanilla extract. Whisk once more to combine.
Taste and adjust flavor as needed, adding in more turmeric for intense turmeric flavor, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavors.
Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in the refrigerator overnight, or for at least 4-6 hours.
The following day, use a spoon (or strainer) to remove the ginger. At this time, you can also add olive oil for extra creaminess by whisking in thoroughly to combine (optional).
Add to ice-cream maker and churn according to the manufacturer's instructions – about 20-30 minutes. It should look like soft serve.
While it’s churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.
Once churned, transfer the ice cream to a large freezer-safe container (such as a parchment-lined loaf pan) and use a spoon to smooth the top.
Cover securely and freeze for at least 4-6 hours or until firm. Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
Will keep in the freezer for up to 10 days or more, though best within the first 7 days. Enjoy this as a lighter dessert with some serious health benefits!
*If you don’t have an ice cream maker, you can add the chilled mixture to a freezer safe container and place in the freezer. Remove from the freezer every 1-2 hours and stir vigorously to incorporate air. This won’t make it as light and airy as an ice cream maker, but it works in a pinch!
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