Vegan Turmeric Golden Milk Ice-Cream
As if the inflammatory response support and anti-oxidant properties of turmeric powder weren’t enough, the added nutritious ingredients in Turmeric Golden Milk helps boost the immune system, encourages detoxification, digestive health, and cognitive function. It has been known to promote relief and alleviate occasional pain and joint swelling, but also improves mood and supports hormonal health, increases stamina and endurance, helps with stress and anxiety relief and supports youthful glow and radiant skin. Ayurvedic medicine has not gone wrong with this concoction, and modern cuisines have come up with a perfectly healthy snack: Golden Milk Ice-Cream.
Marilyn came to me with this recipe and I just had to share it with you! This is a 100% dairy-free and egg-free ice cream. It gets its incredibly creamy texture from coconut milk, a hint of spiciness (not the hot-hot type) from the cardamon, cinnamon, and ground black pepper, and its irresistible yellow color from the turmeric. Add some maple syrup to sweeten and there you have it: a guilt-free ice-cream snack for you health-conscious turmeric lovers.
Ice-cream machine is required with this method!
800ml coconut milk (2xcans)
7 tbsp maple syrup
5cm of ginger, slices cut
1 tbsp powder of ground turmeric
1 tsp whole black pepper
1 tsp ground cardamom pods
1 stick of cinnamon
1 vanilla bean, split
1 bay leaf
Firstly, add coconut milk, maple syrup, ginger, turmeric, black peppercorns, and cardamom into a large saucepan, whisking the whole time. Secondly, add the stick of cinnamon, vanilla bean and bay leaf and place it on medium heat. Bring to a gentle simmer, stirring always, then take it off the heat.
Transfer to a mixing bowl and add the ginger.
Let the mixture cool to room temperature then cover and chill in your fridge for around 5 hours or overnight.
As soon as this mixture is completely cold, strain to remove the solids. Prepare your ice cream maker according to the instructions of the manufacturer, then add the mixture of turmeric golden milk. Churn for around 40 min, until it looks like soft-serve ice-cream.
Put the ice cream into a freezer-friendly container, smoothing the layer on the top, and freeze for a minimum of 5 hours or until firm. Remove from the freezer about a half-hour before serving to ensure a softer texture. Invite your friends over and enjoy!
Tip: use an old ice-cream container to reduce plastic consumption.
Donna, and Special thanks to Marilyn!