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Cooking with turmeric

All Natural, All Australian, All Good
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Turmeric Ice Cream

 

Original Author: Minimalist Baker

Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 8

Ingredients:

  • 2 x cans of full fat coconut milk or coconut cream
  • 4 quarter-size slices fresh ginger
  • 1/4 cup maple syrup
  • Pinch sea salt
  • 2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/8th tsp black pepper
  • 1 tsp pure vanilla extract
  • optional: 1/8th tsp cardamom
  • optional: 2 Tbsp (30 ml) olive oil
  • optional: 1/4 cup chopped candied ginger

 

Instructions:

  1. The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker). Also, add coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.
  2. Bring to a simmer (not a boil), whisking thoroughly to combine ingredients. Then, remove from heat and add vanilla extract. Whisk once more to combine.
  3. Taste and adjust flavour as needed, adding in more turmeric for intense turmeric flavour, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavours.
  4. Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.
  5. The following day, use a spoon (or strainer) to remove the ginger. At this time, you can also add olive oil for extra creaminess by whisking in thoroughly to combine.
  6. Add to ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes. It should look like soft serve.
  7. While it’s churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.
  8. Once churned, transfer the ice cream to a large freezer-safe container (such as a parchment-lined loaf pan) and use a spoon to smooth the top.
  9. Cover securely and freeze for at least 4-6 hours or until firm. Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
  10. Will keep in the freezer for up to 10 days or more, though best within the first 7 days. Enjoy this as a lighter dessert with some serious health benefits!

Notes:

*If you don’t have an ice cream maker, you can add the chilled mixture to a freezer safe container and place in the freezer. Remove from freezer every 1-2 hours and stir vigorously to incorporate air. This won’t make it as light and airy as an ice cream maker, but it works in a pinch!

 

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