Golden Milk Nice Cream


Coconut milk and coconut cream are mixed with fresh turmeric, fresh ginger, honey, and toasted spices and churned into a cold and creamy summer treat. Use a plant-based syrup instead of honey to make it vegan.

Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
4 hrs 45 mins
Total Time:
5 hrs 5 mins
6 servings


  • 1 (14 ounce) can coconut milk

  • (8 ounce) can coconut cream

  • 1 (1 1/2 inch) piece fresh ginger, peeled and sliced

  • 1 (2 inch) piece fresh turmeric root, peeled and grated

  • 2 tablespoons coconut oil

  • ½ vanilla bean, halved lengthwise

  • ¼ cinnamon stick

  • 10 cardamom pods

  • ½ teaspoon black peppercorns

  • 3 tablespoons honey

  • 1 (1/2 inch) piece fresh ginger, peeled and grated

  • teaspoon ground turmeric

  • teaspoon cayenne pepper (Optional)


  1. Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.

  2. Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.

  3. Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.

  4. Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.

  5. Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.

  6. Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.

  7. Serve with a dusting of ground turmeric and ground cayenne.

Cook's Notes:

Use food-safe gloves when handling fresh turmeric.

If you don't own an ice cream maker, pour the coconut milk base into a freezer-safe container. Stir occasionally to allow the peppercorns to be evenly distributed. Add the fresh grated ginger when the ice cream has partially solidified to keep it evenly distributed as well.

Nutrition Facts (per serving)

303 Calories
23g Fat
27g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 303
% Daily Value *
Total Fat 23g 29%
Saturated Fat 20g 101%
Sodium 19mg 1%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 5%
Total Sugars 23g
Protein 2g
Vitamin C 1mg 5%
Calcium 18mg 1%
Iron 3mg 16%
Potassium 214mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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