I have a new obsession and it’s not chocolate. What’s happening?!
As I mentioned in our Best of February post, I am absolutely smitten with golden milk at the moment, also known as turmeric milk.
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.
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.
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.
This ice cream is so dreamy. It’s:
Perfectly (+ naturally) sweet
& 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!
Golden Milk Ice Cream (Vegan)
- 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)
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!
*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 Per Serving (1 of 6 one-third-cup servings)
- Calories: 358
- Fat: 33g
- Saturated fat: 29.3g
- Sodium: 61mg
- Carbohydrates: 17.4g
- Fiber: 3.3g
- Sugar: 12.8g
- Protein: 3.2g