I love golden milk! Makes sense to turn it into golden milk + coconut ice cream with chocolate shell,
Have you all tried? When I first tried it and made it for the first time, I was very skeptical. Turmeric doesn’t smell like something I’d want to drink.
Golden milk is typically made with a dairy-free milk (coconut, almond, cashew), some spices (TURMERIC, cinnamon, ginger), a sweetener (maple syrup, honey) and vanilla. Which basically sounds like the best ice cream – and it is.
If you haven’t tried turmeric – google it. SO many health benefits. In addition to this golden milk and ice cream, I roast veggies with turmeric. I also add turmeric to root vegetable mashes and crockpot dishes all the time. Smoothies as well.
AND a granola I’m going to post next week.
I use it a lot.
You can even make turmeric milk and ice it instead of drinking hot.
DISCLAIMER – turmeric stains errrthing. Especially your hands so be careful.
- 1 14 oz. can full fat coconut milk
- 1 14 oz. can coconut cream (may sub another full fat coconut milk here)
- 1/4 cup coconut butter
- 2 tbs honey or maple syrup, plus more to taste (I used 1 tbs honey – use maple syrup if vegan or prefer a sweeter taste)
- Pinch sea salt & black pepper
- 2 tsp ground turmeric
- 1 tsp ground cinnamon
- 5 quarter slices fresh ginger, peeled
- 1 tsp pure vanilla extract
- Candied ginger, optional
- Chocolate shell from here
- In a saucepan over medium heat, add all ingredients except vanilla and whisk well. Once simmering and not quite boiling, remove from heat and add vanilla. Bring to room temperature and store in the refrigerator overnight.
- The next day, remove the ginger and add to your ice cream maker. Churn according to instructions. I would allow for a bit less time as this ice cream tends to churn quicker.
- Once churned, transfer to a freezer safe container and top with candied ginger if desired. Freeze at least 3 hours prior to serving. Top with chocolate shell if desired.
Recipe from Minimalist Baker