Golden Milk Ice Cream

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Pan with easy vegan golden milk ice cream for a healthy dessert

I have a new obsession and it’s not chocolate. What’s happening?!

Mixing spices and coconut milk to make homemade vegan ice cream

As I mentioned in our Best of February post, I am absolutely smitten with golden milk at the moment, also known as turmeric milk. You can learn about this delicious health-promoting drink and its history of use in India and Ayurveda here.

I originally became intrigued after seeing it on one of my favorite vlogger’s channels, and then I scouted this recipe from Nutrition Stripped and have been making it nearly every day since.

It makes an excellent substitute to morning coffee if you’re trying to cut back on caffeine (like me) 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.

I’m so into it, in fact, I recently brought some in a tea thermos along to the movies and I couldn’t have been happier (or warmer) sipping my golden milk during the film. Plus (!), no concession stand temptations – problem solved.

Bowl of vibrant yellow golden milk ready to be made into homemade vegan ice cream for dessert

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.

All that’s left to do is chill, churn, throw in some candied ginger (optional), and you’re in golden milk ice cream heaven.

Vegan Golden Milk Ice Cream churning in an ice cream maker

So what’s the big deal about golden milk? It’s SO healthy for you.

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

You might as well reap some health benefits while indulging your sweet tooth.

Plate with scoops of our delicious creamy vegan Golden Milk Ice Cream

This ice cream is so dreamy. It’s:

Rich
Creamy
Coconutty
Super colorful
Warmly spiced
Perfectly (+ naturally) sweet
Healthy
Comforting
& Unexpectedly delicious

Make this ice cream to wow guests, or to have on hand when you are craving golden milk but want it in creamy, frozen form. Mmmm – yes please. This would also make a great milkshake when mixed with almond or coconut milk.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Sugar cone topped with scoops of our homemade vegan Golden Milk Ice Cream
Grabbing a scoop of healthy vegan ice cream made with turmeric

Golden Milk Ice Cream (Vegan)

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.
Author Minimalist Baker
Print
Triple scooped Golden Milk Ice Cream on a stack of sugar cones
4 from 22 votes
Prep Time 8 hours
Cook Time 5 minutes
Total Time 8 hours 5 minutes
Servings 6 (1/3-cup servings)
Course Dessert
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 7-10 Days
Does it keep? Store in freezer.

Ingredients

  • 2 14-ounce 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)

Instructions

  • 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 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 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!

Notes

*Recipe adapted from my Vanilla Bean Coconut Ice Cream and inspired by/loosely adapted from Nutrition Stripped.
*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!
*Nutrition information is a rough estimate calculated without candied ginger or olive oil.

Nutrition (1 of 6 servings)

Serving: 1 one-third-cup servings Calories: 358 Carbohydrates: 17.4 g Protein: 3.2 g Fat: 33 g Saturated Fat: 29.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Fiber: 3.3 g Sugar: 12.8 g

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  1. Elizabeth Rodriguez says

    Hi! Thanks for the recipe. I can not wait to try it. How can I make this recipe using the golden milk paste? Any suggestions?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure! I’d start with 1 Tbsp of the paste (in place of the powdered spices) and work your way up from there to taste?

  2. Ramaka says

    Mahalo for this amazing recipe. I plan on making some today. I have cravings for sweet treats. I have to watch y sugar intake, also most vegan or vegetarian ice creams have more sugar than I like, also added ingredients that frankly I don’t want in my food or need. Just straight up turmeric n coconut milk. Although your recipe call for a little added sugar, maple syrup in small amounts are fine. I only have one tiny suggestion. Freshly cracked pepper is the “key” to activating the healing properties of turmeric.

    Thank you again for you post. I’m making some today. Be well??

  3. B says

    So I followed the recipe (to the best of my knowledge at least?) with full fat canned coconut milk, but when I took it out of the fridge it had separated overnight, leaving a solidified layer of fat on top. I decided to just try running it through the food processor while adding the olive oil, but while churning it I got a texture closer to granita than ice cream, which is pretty unpleasant with the fattiness of the chunks. I’ve made ice cream successfully before, and cannot figure out where did I go wrong here? Thanks!

  4. Sarah C. says

    I just whipped up a double batch (to get 12 1/3 cup servings, according to the little box where you type in how much you want to make, and the nutrition facts below) and it made 8 cups of unchurned mix. Is this really somehow going to make 4 cups of finished ice cream or did I just sign up for roughly a gallon of the stuff? Not that I’m going to complain, I just didn’t think about the sheer volume of coconut milk going in until I had half a gallon of mix sitting on my counter.

  5. Tom S says

    Is there any way to get this less icy/dry. I made and was delicious out of the ice cream maker, but the texture is hard and brittle, even after sitting on the counter for 20 minutes

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tom! For a creamier texture, you could use all full fat coconut cream and that should make it even richer. Good luck!

  6. Thea says

    Hi everyone! I was really interested in the flavor profile of this ice cream, and thought it would balance well with the subtle coconut flavor of using a coconut cream/milk base. I saw a couple comments of somewhat unsatisfying results following this recipe, and made some tweaks when I made it. Success! Creamy ice cream that set up, not gritty or icy. I appreciate Dana’s simple recipe, and have a few tips that might help:
    The fat in coconut milk is not homogenous, which can result in a “gritty” final product. It helps to take whisking a step further and use an immersion blender after bring the base to a simmer to emulsify the base. I used a can of coconut milk and a can of coconut cream.
    Next, ice cream does take a good amount of sugar to set up to a pleasant texture. While maple sugar is great sweetener option, I did end up using 1/4 cup of light corn syrup and 1/4 cup of raw cane sugar instead (the liquid sugar is very important for texture, while raw cane sugar has a better taste to help balance flavors). Light corn syrup has lower sugar per volume content than other sweeteners, so you can use a fair amount of it to improve texture without overdoing sweetness. Alternatively, if you want to use a healthier base, perhaps set this up in popsicle molds instead.
    Lastly, I sifted 1/8 tsp of xanthum gum into the base and blended again with an immersion blender – it helps provide a littttle bit of structure without becoming too gummy.
    Also – I can’t get enough ginger flavor, and brought the base up to a simmer, then let it steep for an hour. (It still wasn’t gingery enough, so I went ahead and blended it in the Vitamix before continuing with the recipe – I’m a ginger addict!) Hope this helps! Thanks for the great recipe, Dana!

    • Beth | Gneiss Spice says

      Thanks for the tips! I have only made this with a milk/cream base because I wanted to avoid the icy texture. Ready to try you way. :)

  7. Irene says

    I made it. As it sounds rather sweet I used only half of the syrup. It is still very sweet. Plus I added more salt and chili powder. It is not bad and makes a nice taste together with some other ice cream.

    I put the cream immediately into the icemaker and had no problems with separtion of oil and water.

  8. Maddy says

    I had a hard time with this, similar to what others are saying and I am trying to figure out why. Mine also solidified into a hard top layer in the freezer and it was hard to blend so I used an immersion blender which make it somewhat smooth but then it did not come together at all in my icecream maker. So then I tried to follow the no icecream maker directions but that didn’t work. It’s too bad because it tasted so good :(

  9. Amina says

    This wonderful milk. I tasted it for the first time today. It literally made me not care about anything, IT WAS THAT GOOD. Thank you for your kindness it wanting to share this. God bless you!!

  10. Athena says

    For months now I’ve been drinking golden milk without realuzing it. I’ve just always called it a Tumeric Chai Latte. I made this recipe last night and really enjoyed the flavor of it! I felt like I should’ve felt guilty for eating ice cream, but I didn’t due to all of it’s health properties. The only issue I have is that the texture of my ice cream is slightly gritty. I blended it well and strained it with a fine mesh strainer, but still had some grittiness. Do you have any suggestions to prevent this from happening in the future? Besides that, this recipe is a winner just like all of your other recipes!

  11. Stacy says

    I making this right now! What do you do when the coconut milk separates and hardens after chilling it? I have small chunks of coconut milk fat in my ice cream. I used Trader Joe’s coconut cream. Please advise, thank you.

  12. Laura says

    I would greatly appreciate any help with this recipe. I frequently make dairy ice cream without issue. However, I followed this recipe to the letter, and it was a big flop (and I love golden milk). First of all I don’t understand how you’re supposed to be able to strain it after refrigerating it? The fat rises to the top and gets as hard as a rock. The ginger is embedded in said rock. After finally finishing picking out the ginger I made it in the ice cream maker as directed. The resulting ice cream (after fully freezing) was not at all smooth and creamy looking like the picture. I even added the olive oil. It was chunky and hard with an awful texture, even after giving time to defrost. I was very disappointed. I don’t understand how you got it like the picture. Any insight would be appreciated.
    :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Laura! Sorry you had problems here. One tip is to blend it after refrigeration if it’s looking separated. That should help. And the ginger can stay if you’re OK with more ginger flavor! TO help this get creamier I just let it thaw for 15-20 minutes before scooping! It won’t be as creamy as dairy ice cream. Hope that helps!

      • Shannyn G says

        This was my experience too. I even thought before I put the mixture in the refrigerator last night that it would separate (I make your easy coconut curry a lot that does just that when I refrigerate the leftovers), and this morning mine was as described, the oil separated and turned into a hardened layer on top. I got it back to room temperature to re-mix the oil into the mixture, and once it was totally liquid again I put it in the ice cream maker. It did the same thing–once it was done churning it was grainy ice milk with tiny chunks of coconut oil throughout. I’m so disappointed. I don’t know how people are making this successfully (though most of the posts seem to be people who want to make it but haven’t yet). Any advice on how to get coconut cream/milk to not separate when chilled would be appreciated, I can’t see how it’s possible.

  13. Gigi says

    HI! I made the base for this last night. Sooooo good I wanted to just drink it. Refrigerated it overnight and poured it into my frozen ice cream maker bowl this afternoon. It never thickened up… Poured it into a bowl and put it in the freezer anyway with high hopes, but after about 6 hours, I still have ice cream soup, not at all frozen. Help! I followed the recipe pretty closely. I used one can of coconut milk and one can of coconut cream (I only had one can of cream so I figured why not). Didn’t have cardamom so I left it out. Any idea what happened or how I can fix it? Or another way to use it? It’s too tasty! I can’t throw it out!

  14. Scotty B says

    The “Golden Milk” ice cream recipe was perfect for our California Gold Dust pre-mix. People joked with me when I suggested using the CGD blend for ice cream on our website, turmeric ice cream? no way!! …Dana you rocked it with this one!! So yummy!! Thank you

  15. Sandy says

    Do you use the whole can of coconut milk/cream or just the cream part? I made strawberry ice cream with the whole can of coconut cream, but it came out with crystals. I’m wondering if I should have drained off the liquid from the can of coconut cream. Thanks!

  16. Jan says

    I don’t have an ice cream maker, would love to try this though!
    I think I have read somewhere you beat it with an electric whisk every half hour or something until its setting?
    Jan.

  17. Clare says

    Hiya!
    I love making ice cream at home, and I’m so excited about this recipe. However, I’m having an issue.
    I don’t have a ice cream machine, so I’ve been mixing it myself.
    The problem is that when the mixture froze, it crystallized instead of becoming soft.
    What happened?
    Is this freezer burn?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Strange! Check the temp of your freezer – may be too cold? Otherwise, let it thaw for about 15 minutes before scooping! Vegan ice creams generally need a little more time to be scoopable.

  18. Dee | Green Smoothie Gourmet says

    Love love love golden milk! I too started with the same recipe off Nutrition Stripped. But Ice Cream? Oh my, what a phenomenal idea and it doesn’t even seem at all complicated. Off to your shop for an ice cream maker..Thanks for the idea and recipe!

  19. Jordyn says

    Will almond or cashew milk as a coconut milk substitute?! This looks delicious, however, I am highly allergic to coconut! :(

  20. Nellie Jane says

    Hi! First off, just stumbled on your page and already made two fantastic and easy recipes ! (The falafel was the other). I don’t have an ice cream maker so I just hourly hand churned as you explained. My only complaint was that it was a little “icy”, any tips? Thanks!!

  21. Christine Blauvelt says

    I made this recipe and it is WONDERFUL! I believe a lot of confusion is that the base ingredient should be what comes in a can and is usually called “coconut CREAM”. It can be 14 – 17 gr of fat per serving and is different than what comes in a box/carton (that I use daily for golden milk we DRINK). I added the crystalized ginger plus thin sliced almonds and roasted coconut chips to mine at the end – delicious! Guess I cannot post pictures of it here but they are public on my Facebook page.

  22. emma says

    I am also obsessed with golden milk so I can’t wait to try this!! My turmeric tea latte in the morning is one of the highlights of my day! Sad, but true. :)

  23. Elizabeth says

    Hello Dana,
    I absolutely love your blog. I have made several of your recipes and shared your blog with others…That stated, I am writing to ask for a specific recipe for Golden Milk, by the glass, pitcher or whatever you prefer. I have searched your site, but do not see it unless it’s part of another recipe. Could you please post a concise recipe for Golden Milk alone? I
    would greatly appreciate that.
    Thank you so much!
    Elizabeth

  24. Mary @ Fit and Fed says

    Cool! Today must be my day for the ‘golden milk’ idea I’m finding it very inspiring! Reminds me of the homemade chai we used to make for a cold, boiling milk with black peppercorns and ginger slices and a cinnamon stick. It was so soothing and good. This combines the warming comfort of that recipe with the appeal of ice cream, not to mention the beautiful color of the turmeric. The olive oil is a creative touch too! Now I really have to add fresh turmeric to my list, my co-op has it.

  25. Joan Forrester says

    Hi ..We have been making the Golden Milk, but I don’t know if we’re doing it right..We use the coconut milk from the dairy case ( comes in a carton ,Silk) should we use the can of coconut cream or milk instead?…………..Thanks

  26. Alex says

    Oh my this certainly is unexpectedly delicious! And addictive! I put one can coconut milk and one cream…it could be a little creamier so i might try add the olive oil next time! But the flavor is perfect! Gave it to my skeptical boyfriend and he said he didn’t like it and the proceeded to take 4 heaped tablespoons of it! Sooooo good! Will definitely be making again! Great recipe!

  27. Ameshnee Moodley says

    Oh snap… this look utterly incredible.
    Is there a way to do this without an ice cream machine?

    #FanFromSouthAfrica

  28. Lkg says

    Is the heating just to combine the ingredients? Wondering if I can skip the heat and whisk, and just mix in the vitamix instead?!

  29. Amanda says

    Made this today, and it was delicious! It came out super creamy – I used one can of coconut milk and one can of coconut cream, and the consistency is perfect. I added some dark chocolate chips when serving, which was also delicious. My roommate described it as sweet curry ice cream – definitely will make this again :) Thanks!!

  30. k. says

    I watch Mimi too! She’s the only person (aside from you lol) to mention golden milk. I haven’t tried it yet though.

  31. Catherine says

    Made recipe as written. The solid ice mass never became scoopable like your photo. Ended up throwing it out. My New Roots has a raw cashew ice cream that I generally use. I plan to adapt it with the Golden Milk flavours.

    • Alex says

      Mine also went very hard, but softens up nicely if you leave it to defrost a little, or perfect to have fresh out of the icecream maker!

    • claire says

      I just had the same result sadly. It tastes fairly good but not scoopable at all – just little flakes – consistency not creamy. I’m not vegan and have to say – would much rather just make real ice cream! That said, the flavors were very interesting.

  32. Lizz F.K. says

    Absolutely delicious! (And toddler approved!) Went with the coconut cream and used the olive oil and it was delightfully creamy.

  33. Sondra says

    OMG!! I make Golden Milk practically every morning! Never thought of turning it into an ice cream!! Sounds wonderful and now on my list of goodies to make. Question, though. When I make ice cream, how do I NOT get it to form crystals? Thanks!

  34. Ramdesh says

    I’d love to share this recipe with 3HO, the organization founded by Yogi Bhajan, the yogi who first shared the “Golden Milk” recipe with the west. Please let me know if I can republish with credits!

  35. Rabbit says

    This tastes so good! (Although I halved the maple syrup and it was still a little too sweet. Next time I make it I think I’ll just leave that out entirely.)

  36. Barbara says

    This ice cream is delicious! I didn’t have olive oil to add which I think would have taken it over the top with creaminess. There was only a slight iciness to it, but it was still rich and creamy with fabulous flavor. We couldn’t stop eating it! Loved it with shredded coconut on top for crunch. Pistachios would be yum too. Thanks Dana!

  37. A says

    Aaw, my grandmother used to make this as a hot drink(without coconut) for me when I was sick, key ingredients being turmeric & ginger. She passed away a few years ago. Never thought of making ice cream out of it though but it sounds like a good idea.

  38. Lisa says

    Dana, this ice cream is just beautiful! I absolutely love how the turmeric ands a beautiful color to the ice cream. I’ve started experimenting with adding turmeric to my tea and smoothies, but I have yet to try adding it to milky drinks. I’m definitely trying that soon. Again, this ice cream is beautiful!

  39. Laura says

    Omg I’m obsessed with golden milk! Have been making it at least once a week this past winter. This is the perfect idea to transition golden milk for the summer. Once again Dana you’re a genius!! :)

  40. Annaliese says

    Ohh yesss! what a great idea. I was really into golden milk the winter of 2015…using fresh AND dried turmeric and freshly grated ginger for spice, all simmered in almond milk. Such a great way to warm up, and that COLOR!! Will have to keep this on my list for when I acquire a new ice cream machine, as mine is…ahem…a hunk o’ junk!

  41. Rebecca says

    I just ordered an ice cream maker and am looking forward to this!
    But do you have any idea how much cow milk this may use?
    I love coconut milk too, but the whole cow milk (humanely raised, local farm) is just a lot cheaper.
    Plus Im trying to get away from cans, which can’t be recycled in my area and Ive not been able to find another way to buy coconut milk.
    …. yup, I ramble. :) thank you!

  42. Andien says

    Turmeric milk is vegan right? It does not contain diary product? So i guess this should be good for child with autism? Thanks.

  43. Jasmin Bleeks says

    This sounds amazing, I’ve taken to putting turmeric in everything and am currently in the process of badgering my husband for an ice cream maker. Two combined and we’re in business.

  44. Dana says

    I am a big fan of tumeric, especially fresh tumeric. Do you think I can replace fresh tumeric for the ground in this recipe? Any suggestions as to the amount? Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that could work! I would recommend using it like the ginger (only doubling or tripling the amount) and steeping it in the almond milk. The flavor may not be as intense though! good luck!

  45. Paige says

    I’ve yet to make golden milk (on my list!) and definitely need to buy an ice cream maker soon! Have you ever thought to make a Vegan Frozen Yogurt??! I’m sure you’d knock that recipe right out of the park!

  46. Kittredge says

    OMG – yes! I recently fell in love with tumeric milk, though I make mine with almond milk. Amazing recipe – can’t wait to try it!

  47. Fabienne says

    Hi Dana,
    I love golden milk and am just in the process of trying this!
    However, is it absolutely necessary to cool the mixture overnight? I would love to bring it to a friend’s dinner tonight and just want to pour it into my ice cream maker right away…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Because it’s cooked on the stovetop, I do think it’s necessary otherwise it won’t firm up in the ice cream maker. One workaround would be blending all the ingredients in a blender (including the olive oil, if using), and sub ground ginger instead of whole ginger (that way there’s no need to strain). Hope that helps!

      • Hayley says

        I want to use ground ginger because I only have ground ginger or paste, no fresh ginger to slice. What would be the equivalent amount of ground ginger for this recipe?

    • Krista Loewen says

      I’ve tried some of your other recipes for coconut milk based ice cream but find that when I chill the ingredients overnight, the fat of the coconut milk separates on top and doesn’t blend back in (resulting in chunky ice cream). Is there a step I’m missing or perhaps its the brand of Coconut milk I’m using?

      • Kris says

        This happened to me as well and it was kind of annoying to strain. Also, after putting in half of the mixture into the ice cream maker, my ice cream turned more of a sorbet consistency versus soft serve. I’m going to try again with the other half and churn it longer to see if that helps the consistency. But so far im 6 hours away from
        enjoying – used only have the tumeric called for and tastes amazing!

        • Kris says

          Half* the tumeric.
          Also I forgot to mention I made two batches because my ice cream maker could only fit a small amount at a time.

  48. Janine says

    Hey Dana, thank you for sharing this great idea. I am really a turmeric addict and I love testing out new recipe Versions with turmeric. The Color is absolutely amazing. I saw this Picture on instagram. Turmeric has such a great health benefit. I often call it the new superfood because it tops some of the classical superfoods for sure. xoxo Janine

  49. Mandy says

    I love Nutrition Stripped and her golden milk recipe! Also love candied ginger (LOOOOOOOVE). I don’t have an ice cream maker and have resisted the urge to purchase one, but I think I’ll have to give this one a go!

  50. Brie@toasterovenlove says

    I’ve never heard of golden milk but it certainly looks delicious! Anything that calls for slices of fresh ginger is a winner in my book :) btw I made a batch of your Green Tea Coconut Ice Cream this weekend and it was fantastic!

  51. Mallory says

    Absolutely lovely! I haven’t tried golden milk yet but I think I must ( the health benefits of turmeric!) followed quickly by this ice cream. The flavor is enticing but the color is out of this world!!

  52. Leslee says

    Just made this…OMGoodness!!! Even my mother-in-law who does not like ice cream likes this! Ended up using coconut cream..pure deliciousness!

  53. Emilie @ Emilie Eats says

    This. Is. Perfection. Every time I think “what is Dana going to make this week?” you go above and beyond with deliciousness! I need this all day every day. Turmeric milk is the best!

  54. Lisa says

    This is amazing! So delicious! I mean, I have only made the mixture on the stove and taste tested it…it’s perfect the way it is, no adjusting of the flavors necessary. I haven’t even turned it into ice cream yet but I had to leave a comment because it’s already so good. I can’t wait for it to chill. I was literally saying outloud ‘this is so odd’ as I’m adding turmeric and pepper in an ice cream recipe but I was also excited because you’d never steer us wrong. I love that the only sugar is 1/4 cup maple syrup. Genius. Thank you!

  55. DessertForTwo says

    This is absolutely incredible! And exactly why I love you and your creative vegan mind!
    Do you mind sharing which brand of coconut milk you buy? And where do you find your turmeric? Just the bulk bins at Whole Foods?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hey lady! I buy my coconut milk at Whole Foods (the Whole Foods 365 brand), and my coconut cream exclusively at Trader Joe’s – such a good value for the money! I get my turmeric as trader’s as well!

  56. Jolly says

    Sound lovely! Could I perhaps substitute some coconut milk for coconut cream to make it somewhat richer? Since unfortunately the last time I tried your vanilla bean coconut ice cream it was somewhat icy even though I followed the recipe line by line.

      • Jolly says

        Hi Dana!

        Thank you for your reply. I’m definitely going to give that one (and this one with the coconut cream) a try then! I’ve already had a great succes once before with one of your cashew ice creams, so I can’t wait to try one again. Thank you!

  57. KJ | Om Nom Herbivore says

    This ice cream is soo bright!! I’ve heard of golden milk but I’ve never tried it! I don’t have an ice cream maker :/ but I’ll have to try making golden milk!

  58. Abbe says

    Oh, my goodness! I was just talking to my 12 year-old daughter (who has recently decided to be vegan) about making coconut milk ice cream. This might be our new summer treat!

  59. Bea says

    I never seem to have enough coconut cream in my life! How do you manage to make this every day?
    Where do you get this quantitiy of full fat coco cream? Have you discovered a bulk source? Or do you open individual cans? Thank you for sharing this exquisite elixer of life!

  60. Andrea @ Sunday Brunch says

    Yum! I am loving the similarities to chai flavors, will have to try this one! The color is amazing, too.

  61. Amy | Lemon and Coconut says

    Dana I’ve been wanting to make golden milk and haven’t yet and you’ve totally given me the encouragement I need (to get off my ass!) The ice-cream looks phenomenally good! :)

  62. Emma Uraz says

    This ice cream looks amazing! I’ve never tried golden milk but am really intrigued to. To make golden milk on its own would I follow the same recipe (obviously without churning)? Would I use an almond milk instead of coconut?
    Thanks!!

  63. Stephanie says

    This looks great! I have some fresh Turmeric right now.

    Do you think that fresh Turmeric could be used in your ice cream recipe, or would it be best to stick with the powder?

    • Rebecca says

      I would think that fresh turmeric would be better than powdered. To me, the taste of fresh turmeric is so much more satisfying than the often overpowering powder though, you have to be careful because turmeric stains. It seems as though all of its properties would be more intact if it were fresh too!

  64. Hannah jade says

    Love this! Golden milk hasn’t made it over to the UK yet but I put turmeric in my morning porridge – admittedly sometimes a little too much – so am very excited to use it to justify ice cream ;)

    • Lauren says

      You can absolutely make your own turmeric milk! Screw the local grocery store, haha. I just put 1/2 tsp turmeric and 1/4 tsp cinnamon in 8 oz of almond milk and pour in raw honey until my sweet tooth is happy.

  65. Vivian | stayaliveandcooking says

    That is so cool! I made golden milk last week: I need to adapt to the flavour but I did like drinking it.
    Anyway, good idea of turning it into ice cream and I love that you added the benefits the herbs have for our body.

  66. Celeste | The Whole Serving says

    Oh the mighty turmeric, I promised myself to eat more of this great stuff last year and it didn’t happen. This year I’m making it happen, I’m adding it to smoothies, milk, tea, sauces and i just put a loaf in the oven that has turmeric added. How ironic that I put the loaf in the oven pick up my phone to read your post and it’s a recipe with turmeric, a sign I’m on the right track. Thanks for the awesome recipe and
    have a great weekend!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Valerie! I don’t think almond milk would be a good alternative because its fat content simply is not high enough.

    • Keira says

      Hi! Perhaps you could use a homemade cashew cream? Or silken tofu, maybe. They seem like they would have the right consistency.

  67. Emily @ Robust Recipes says

    I love golden milk too! This ice cream looks amazing. I will have to make it this summer when my kitchen is stifling and I won’t want warm things at all! My husband isn’t a fan of the Golden milk or of ginger. But that’s okay with me because that means more ice cream for me! ;) such a fun idea!