Golden Milk Ice Cream

Posted

DifficultyIntermediateCategory
Prep Time8 hrsCook Time5 minsTotal Time8 hrs 5 mins
Yields6 Servings

A creamy, coconut milk-based ice cream inspired by Golden Milk! Ground turmeric, cinnamon, black pepper, ginger, and cardamom bring plenty of rich, warm flavor to this insanely delicious ice cream.

Ingredients
 28 oz full-fat coconut milk (2 cans)
 4 quarter-size slices fresh ginger
 ¼ cup maple syrup (sub up to half with organic cane sugar), plus more to taste
 1 pinch sea salt
 2 tsp ground turmeric
 ½ tsp ground cinnamon
  tsp black pepper
 1 tsp pure vanilla extract
Optional
  tsp cardamom powder
 2 tbsp olive oil
 ¼ cup chopped candied ginger
1

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.

2

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.

3

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.

4

Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.

5

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).

6

Add to ice cream maker and churn according to manufacturer’s instructions - about 20-30 minutes. It should look like soft serve. 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 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!

7

While it's churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.

8

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.

9

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.

10

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!

Nutrition Facts

Serving Size 1/3 cup

Servings 6


Amount Per Serving
Calories 358
% Daily Value *
Total Fat 33g51%
Saturated Fat 29.3g46%
Sodium 61mg3%
Total Carbohydrate 17.4g6%
Dietary Fiber 3.3g14%
Sugars 12.8g
Protein 3.2g7%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe from: The Minimalist Baker

Ingredients

Ingredients
 28 oz full-fat coconut milk (2 cans)
 4 quarter-size slices fresh ginger
 ¼ cup maple syrup (sub up to half with organic cane sugar), plus more to taste
 1 pinch sea salt
 2 tsp ground turmeric
 ½ tsp ground cinnamon
  tsp black pepper
 1 tsp pure vanilla extract
Optional
  tsp cardamom powder
 2 tbsp olive oil
 ¼ cup chopped candied ginger

Directions

1

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.

2

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.

3

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.

4

Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.

5

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).

6

Add to ice cream maker and churn according to manufacturer’s instructions - about 20-30 minutes. It should look like soft serve. 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 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!

7

While it's churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.

8

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.

9

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.

10

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!

Golden Milk Ice Cream
Categories: