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Vegan Golden Milk Ice Cream

This ice cream contains all of the elements of the famed drink in each cool, creamy scoop.

Ginger, turmeric, and cinnamon, all known for their anti-inflammatory properties, feature heavily in this unique coconut milk ice cream recipe from the Incredible Vegan Ice Cream cookbook. 

What you need:

2 teaspoons ginger root, finely diced
2 teaspoons turmeric root, finely diced
½ cup sugar
½ cup water
2½ cups canned coconut milk
1 tablespoon agave
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon ground cinnamon
½ cup candied ginger, finely diced

What you do:

  1. In a saucepan over low heat, add ginger, turmeric, sugar, and water and cook for 10 minutes until a thick syrup is achieved. Turn off heat and let cool to room temperature. Pour through a fine-mesh sieve, discard ginger root, and reserve syrup. Set aside. 
  2. In a high-speed blender, add turmeric-ginger syrup, coconut milk, agave, salt, black pepper, and cinnamon, and blend. Chill for 2 hours or overnight. Once chilled, add to ice cream maker and churn according to manufacturer’s instructions. 
  3. Once churned, transfer ice cream to a wide, freezer-safe container, and gently fold in candied ginger. Smooth top, cover ice cream tightly, and freeze for at least 5 hours, or until firm. Set out for 5 minutes to soften before serving. 

Photo credit: Emily Kan

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