Recipes Desserts Frozen Dessert Recipes Ice Cream Golden Milk Nice Cream 5.0 (1) Add your rating & review 1 Photo 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. Recipe by Buckwheat Queen Published on June 6, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 15 mins Cook Time: 5 mins Additional Time: 4 hrs 45 mins Total Time: 5 hrs 5 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 (14 ounce) can coconut milk ⅔ (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 ⅛ teaspoon ground turmeric ⅛ teaspoon cayenne pepper (Optional) Directions Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside. 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. Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat. 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 303 Calories 23g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved