I know I’m a little obsessed with Golden Milk right now, but I promise that this newest addition it worth it. Sweet and creamy coconut milk is spiced with turmeric, ginger, black pepper, cardamom, vanilla and cinnamon for a lovely chai flavor, and then sweetened with honey. It makes up a gorgeous smooth dairy-free ice cream.
The added plus is that it’s made with such good-for-you ingredients, like all of those anti-inflammatory spices, and immune-boosting coconut milk.
As you may have noticed, I am working on getting more anti-inflammatory spices in my diet, with my traditional Golden Milk recipe, my savory Golden Turmeric Sipping Broth, and my Iced Golden Milk Latte with Cardamom. I think Golden Milk ice cream rounds up the list nicely.
AIP note: Make sure you use a gum-free coconut milk (like the one linked to below), and if strict AIP (autoimmune protocol diet) leave out the black pepper and cardamom.
This recipe won approval with four out of the five of us. My middle daughter thought it was too strong for her, but the rest of us enjoyed it.
If you wanted to make a single serving of this recipe, you could chill one of the golden milk recipes links to above, and then use this single serve ice cream maker!
Ingredients:
Supplies:
- Ice Cream Maker (this is the one I own)
Golden Milk Ice Cream (Dairy-Free, Egg-Free)
Ingredients:
- 3 cups coconut milk or coconut cream
- ½ cup of honey
- Dash of Salt
- 2 teaspoons dried and ground turmeric
- ½ teaspoons dried and ground ginger
- ¼-1/2 teaspoon ground cardamom (Replace with more ginger for AIP)
- ½ teaspoon black pepper (leave out for AIP)
- 1 teaspoon cinnamon
- 1 tablespoon real vanilla extract
Directions:
In a large blender, blend all of the ingredients together until well combined. Freeze in your choice of ice cream makers according to manufacture’s directions. Eat right away, or freeze for a couple of hours before serving.
Note: If serving a day or more after making, leave out on the counter for 10-20 minutes to soften ice cream.
- 3 cups coconut milk or coconut cream
- ½ cup of honey
- Dash of Salt
- 2 teaspoons dried and ground turmeric
- ½ teaspoons dried and ground ginger
- ¼-1/2 teaspoon ground cardamom (Replace with more ginger for AIP)
- ½ teaspoon black pepper (leave out for AIP)
- 1 teaspoon cinnamon
- 1 tablespoon real vanilla extract
- In a large blender, blend all of the ingredients together until well combined. Freeze in your choice of ice cream makers according to manufacture's directions. Eat right away, or freeze for a couple of hours before serving.
- Note: If serving a day or more after making, leave out on the counter for 10-20 minutes to soften ice cream.
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Where are the people to churn this mouthwatering mixture up for me? I just want to taste and enjoy.
Haha! I hear you. 😉
Great. I am seeing it for the first time. Turmeric and honey. Will surely give it a try. The best thing I liked is all the ingredients are very simple. you can easily get it from nearby market stores. Also loved your pics you shared.