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Golden Milk Ice Cream

Golden Milk Ice Cream – Anti-Inflammatory

A creamy, dairy-free golden milk ice cream made with anti-inflammatory ingredients like turmeric, ginger, and cinnamon. Naturally sweetened and deeply comforting, this scoop supports your health while satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill & Freeze Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert, Healthy Desserts
Cuisine Anti-inflammatory
Servings 6 servings
Calories 210 kcal

Ingredients
  

  • 2 cans full-fat coconut milk
  • 4 unite quarter-size slices fresh ginger
  • 1/4 cup maple syrup (sub half with organic cane sugar if desired)
  • 1 pinch sea salt
  • 2 tbsp ground turmeric
  • 1/2 tbsp ground cinnamon
  • 1/8 tbsp black pepper
  • 1/8 tbsp cardamom (optional)
  • 1 tbsp pure vanilla extract
  • 2 tbsp olive oil (optional, for extra creaminess)
  • 1/4 cup chopped candied ginger (optional, for texture)

Instructions
 

  • Place your ice cream maker bowl in the freezer overnight.
  • In a saucepan, combine coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, black pepper, and cardamom. Heat over medium.
  • Bring the mixture to a gentle simmer (do not boil), whisking to combine.
  • Remove from heat and stir in vanilla extract. Let it cool to room temperature.
  • Transfer the mixture to a bowl, cover, and refrigerate for 4–6 hours or overnight.
  • Remove ginger slices. If using, whisk in olive oil thoroughly.
  • Pour the chilled base into your ice cream maker. Churn according to your machine’s instructions (20–30 minutes until soft serve texture).
  • In the final 2–3 minutes of churning, add the chopped candied ginger.
  • Transfer the churned ice cream into a freezer-safe container. Smooth the top.
  • Cover and freeze for 4–6 hours or until firm. Let sit at room temp 10 minutes before serving.

Notes

  • Use coconut cream instead of milk for an ultra-rich texture.
  • You can replace maple syrup with honey or monk fruit sweetener if preferred.
  • No ice cream maker? Freeze the base in a loaf pan, stirring every 30 minutes for 2–3 hours.
  • Store in an airtight container for up to 10 days. Best flavor within the first 7.

Nutrition

Calories: 210kcalCarbohydrates: 12gProtein: 3gFat: 18gSaturated Fat: 16gPolyunsaturated Fat: 2gSodium: 35mgFiber: 1gSugar: 8g
Keyword anti-inflammatory dessert, dairy-free turmeric ice cream, Golden milk ice cream, healing ice cream, turmeric coconut ice cream
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