Golden Milk Ice Cream (Vegan)

June’s Recipe: Golden Milk Ice Cream

Golden Milk Ice Cream has become something of an obsession for me.

When I took my Kundalini Teacher Training back in 2012, we would often spend days sitting cross-legged in lectures, with 4 or 5 yoga sessions a day thrown in. To combat aching limbs, we would be given Golden Milk – a turmeric based hot spicy latte that is not only addictive but also hugely beneficial to your health – those familiar with the healing benefits of turmeric will know that it’s anti-inflammatory and antiseptic. I have been drinking the latte ever since.

When lockdown started I bought an ice cream maker – well, there has to be some perks to being trapped inside and with vegan ice cream in short supply! Not long afterwards found this recipe and a new addiction was born.

Here’s the recipe if you’d like to give it a go – it’s from the book Incredible Vegan Ice Cream by Deena Jalal which I can wholeheartedly recommend if you’re serious about your plant-based ice creams:

Ingredients

2 oz (56 g) ginger root,finely diced
2 oz (56 g) turmeric root, finely diced (you can use 1-2 teaspoons of powdered turmeric)
1/2 cup (100 g) organic unrefined cane sugar
1/2 cup (120 ml) water
2 1/2 cups (600 ml) all-natural canned coconut milk (the full fat stuff from a tin – for a really creamy ice cream, leave the tin in the fridge for a few hours before opening, and then just use the cream – use the coconut water in a smoothie)
1 tablespoon (15 ml) organic agave or maple syrup
Pinch of sea salt
1/4 – 1/2 tsp black pepper, finely ground
1/2 – 1 teaspoon ground cinnamon
1/2 cup (125 g) crystallised ginger, finely diced

Preparation

Place the ginger, turmeric, sugar, and water in a saucepan and cook them over low heat for 10 minutes. Turn off the heat and let the mixture cool to room temperature. Press it through a fine-mesh sieve, discard the ginger root, and reserve the syrup. Set it aside.
Use a blender to mix the turmeric-ginger syrup, coconut milk, agave, salt, black pepper, and cinnamon. Chill the mixture for at least 2 hours, or overnight.
Once the mixture is chilled, add it to your ice cream maker and churn it according to the manufacturer’s instructions (most take 10-15 minutes). Once it’s churned, transfer the ice cream to a wide, freezer-safe container, and gently fold in the crystallised ginger. Smooth the top, cover the ice cream tightly, and freeze it for at least 5 to 6 hours, or until it is firm.
Depending on the temperature of your freezer, you may want to set the ice cream out for 5 to 10 minutes to soften it before serving. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but it’s best when fresh.