Golden Milk Ice Cream
Ingredients
-
2
cans
full-fat coconut milk
-
4
slices
fresh ginger
-
¼
cup
maple syrup
-
1
pinch
sea salt
-
2
tsp
ground turmeric
-
½
tsp
ground cinnamon
-
⅛
tsp
black pepper
-
⅛
tsp
cardamom (optional)
-
1
tsp
pure vanilla extract
-
2
Tbsp
olive oil (optional)
-
¼
cup
chopped candied ginger (optional)
Instructions
- Chill the ice cream churning bowl in the freezer the night before.
- In a large saucepan, combine coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, black pepper, and cardamom.
- Heat the mixture over medium heat until it simmers, whisking to combine.
- Remove from heat and stir in vanilla extract. Adjust flavors as needed.
- Let the mixture cool to room temperature, then cover and chill in the refrigerator for at least 4-6 hours or overnight.
- Remove the ginger slices from the chilled mixture. Optionally, whisk in olive oil for creaminess.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions until it resembles soft serve.
- If using, add chopped candied ginger during the last minutes of churning.
- Transfer the ice cream to a freezer-safe container and smooth the top.
- Freeze for at least 4-6 hours until firm. Let sit for 10 minutes before serving to soften.
Nutrition Facts (estimated)
Servings
6
Calories
358
Total fat
33g
Total carbohydrates
17.4g
Total protein
3.2g
Sodium
61mg
Cholesterol
0mg
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