Golden milk has recently taken the natural healing world by storm and became a new staple in many health-conscious eaters’ diets. Celebrated for its wide variety of health benefits, it has replaced chocolate milk, and other unhealthy comfort drinks for many people. With a decadent, creamy, and rich taste, well who could blame them? And then, we saw that they had taken that sultry health drink and made it into ice cream, and we couldn’t wait to share this delicious super-food with you!
First, let us explain that the wide-range of benefits that are provided by turmeric alone make this dessert something you can indulge in with no guilt. So eating that second bowl will be nothing to be ashamed of. Turmeric has long been touted as an anti-inflammatory, cancer preventative, pain reliever, brain function booster, immunity booster, and anti-depressant. This is just a tap on the head of the nail when it comes to describing the benefits that turmeric is known to be effective for!!So, how do you make these tasty, and benefit loaded treat? Simple! Just follow the recipe below, and stand back in awe of your new favorite desert. Your welcome.
Turmeric Ice-Cream Recipe
• 2 14-ounce (414 ml) cans full-fat coconut milk
• 4 quarter-size slices fresh ginger
• 1/4 cup (60 ml) maple syrup (sub up to half with organic cane sugar), plus more to taste
• Pinch sea salt
• 2 teaspoons ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/8th teaspoon black pepper
• optional: 1/8th teaspoon cardamom
• 1 teaspoon pure vanilla extract
• optional: 2 tablespoons (30 ml) olive oil
• optional: 1/4 cup chopped candied ginger
1. The day or night before, place your ice cream churning bowl in the freezer to properly chill.
2. Add coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.
3. 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.
4. 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.
5. 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.
6. 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).
7. Add to ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes. It should look like soft serve.
8. While it’s churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.
9. 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.
10. 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.