Dairy-Free Vegan Golden Milk Turmeric Ice Cream
A creamy vegan ice cream infused with warming golden milk spices including turmeric, cinnamon, and fresh ginger. Made with rich coconut milk and naturally sweetened with maple syrup, this frozen treat delivers the anti-inflammatory benefits of turmeric in an indulgent dessert. The addition of black pepper enhances turmeric absorption while cardamom adds aromatic depth. Perfect for those seeking a healthier dessert option or anyone following a plant-based diet. The overnight chilling develops the flavors beautifully, creating a sophisticated ice cream that's both comforting and exotic.
Ingredients
Instructions
- 1
Place ice cream churning bowl in freezer to chill the day or night before
- 2
Add coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom to large saucepan
- 3
Heat over medium heat and bring to a simmer, whisking to combine ingredients thoroughly
- 4
Remove from heat and add vanilla extract, whisking once more
- 5
Taste and adjust flavors as needed with more turmeric, cinnamon, maple syrup, or salt
- 6
Transfer mixture with ginger slices to mixing bowl and cool to room temperature
- 7
Cover and chill in refrigerator overnight or for at least 4-6 hours
- 8
Remove ginger slices using spoon or strainer
- 9
Whisk in olive oil for extra creaminess if desired
- 10
Add to ice cream maker and churn according to manufacturer's instructions for 20-30 minutes until soft serve consistency
- 11
Chop candied ginger while churning
- 12
Add candied ginger in last few minutes of churning
- 13
Transfer to freezer-safe container and smooth top with spoon
- 14
Cover securely and freeze for at least 4-6 hours until firm
- 15
Set out for 10 minutes before serving to soften and use hot ice cream scoop for easier serving
Tips
Coconut cream can be substituted for coconut milk for an even richer, creamier texture.
Up to half the maple syrup can be replaced with organic cane sugar for different sweetness profile.
If you don't have an ice cream maker, freeze the mixture in a shallow dish and stir every 30 minutes for 3-4 hours.
Good to Know
Keep covered in freezer for up to 10 days, best within first 7 days
Must be made at least 4-6 hours ahead for proper freezing, overnight chilling recommended
Set out 10 minutes before serving to soften, use hot ice cream scoop warmed in hot water
Common Mistakes
Don't let mixture boil when simmering to avoid curdling
Remove ginger slices before churning to avoid chunks in final product
Ensure ice cream bowl is properly frozen overnight for best churning results
Substitutions
FAQ
Can I make this without an ice cream maker?
Yes, freeze the mixture in a shallow dish and stir vigorously every 30 minutes for 3-4 hours until frozen and creamy.
How long does this ice cream keep in the freezer?
It will keep for up to 10 days but is best consumed within the first 7 days for optimal texture and flavor.
Can I reduce the turmeric if I don't like the flavor?
Yes, start with 1 teaspoon and adjust to taste, but remember that turmeric provides the signature golden milk flavor and health benefits.