Vegan Golden Milk Ice Cream: A Light, Healthy Dessert

If you’re looking for a light dessert that you can eat guilt free, we might be able to help. A comforting, fluffy blend of the unique flavor of turmeric (hence, the term golden) along with the smooth creaminess of coconut milk is just what you need.

What Is Golden Milk Ice Cream?

Golden Milk Ice Cream

Golden milk ice cream is a turmeric-based ice cream that brings all the goodness of turmeric with it, anti-inflammatory effects being most prominent. It also requires coconut milk that imparts a sweet, creamy texture to it and offers us a host of health benefits. What’s more, coconut milk is a rich reserve of healthy fats, a must for a healthy diet.

Another important reason why this dessert is considered healthy is that it does not involve the use of regular table sugar. Naturally sweet maple syrup is used for sweetness instead.

Golden Milk Ice Cream Recipe

This recipe is vegan and gluten free, making it digestion- and palate-friendly for everyone. In addition to

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turmeric, the spices that are added also work wonders for your body. These include cinnamon, black pepper, ginger, and cardamom.

Cinnamon helps regulate your blood sugar, ginger and black pepper help in digestion, while cardamom helps combat acidity, nausea, and bloating.

Quite the deal for a dessert, don’t you think? If we’ve already got you drooling, you’d better get started! Scrounge around the kitchen and collect the following ingredients.

Ingredients

Golden Milk Ice Cream Recipe

Servings: 8

Healthy fats and seasoning:

  • 2 14 oz (414 ml) cans full-fat coconut milk (for a creamier texture, you may use 3 1/2 cups or 840 ml coconut cream instead)
  • A pinch of sea salt

Spices:

  • 4 slices fresh ginger, 1/4 inch long (or 1 teaspoon ground ginger)
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/8th teaspoon black pepper

Sweetener and essence:

  • 1/4 cup (60 ml) maple syrup (alternatively, you may use 30 ml maple syrup + 30 ml organic cane sugar)
  • 1 teaspoon vanilla extract

Optional ingredients:

  • 1/8th teaspoon cardamom (another spice)
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup candied ginger, chopped

Instructions

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  • The night before you want to eat this ice cream, place a freezer-safe container in the freezer to chill.
  • While it is chilling, mix the coconut milk, spices (except the ginger slices), sea salt, and maple syrup in a large saucepan. You may add cardamom if you’d like. Over medium heat, bring the mixture to a simmer. Do not boil it.
  • When it begins to simmer, whisk the mixture thoroughly to obtain a smooth consistency. Remove the pan from the heat.
  • Pour in the vanilla extract and give the mixture a good whisk again.
  • Now is a good time to taste the ice cream mix. Here are the ingredients you may want to consider adding: turmeric for a stronger turmeric flavor, cinnamon to give the ice cream a warm mouthfeel, maple syrup if you have a particularly strong sweet tooth, and salt to balance out the burst of flavors.
  • Once you’re satisfied with the overall flavor, add in the ginger slices and mix. Allow the mixture to
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    cool. Then pour into the chilled freezer-safe container and place in the freezer for a minimum of 4–6 hours overnight.
  • The next morning, first remove the ginger slices using a spoon. If you wish, you may whisk in the olive oil now. It will make the ice cream even creamier.
  • A great addition to any ice cream is candied ginger, preferably prepared at home. Mix in some candied ginger or sprinkle them as toppings. If you have an ice cream maker, churn the mixture for 20–30 minutes after doing this.
  • Place the container in the freezer for another 4–6  hours or until it is firm, whichever is earlier.
  • Every hour or two, take it out and whisk it thoroughly to introduce air and make the ice cream fluffier and lighter. If you have an ice cream maker, you don’t have to do this intermittent mixing.

The ice cream will probably be lapped up by you and your loved ones within less than a week, but FYI, you can keep the ice cream in the fridge for up to about a week. Serving the ice cream with a

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spoon that was dipped in hot water makes serving smooth scoops a lot easier.