Turmeric powder adds a pop of colour to this vegan coconut ice cream recipe. Just like the golden milk health drink, it's spiced with fresh ginger, black pepper and cardamom
Add the coconut milk, maple syrup, ginger, turmeric, peppercorns and cardamom to a large saucepan and whisk together. Add the cinnamon stick, vanilla bean and bay leaf and place over a medium heat. Bring to a gentle simmer, stirring often, then remove from the heat.
Transfer the mixture, including the ginger, to a mixing bowl and leave to cool to room temperature. Cover and chill in your refrigerator for 4-5 hours or overnight.
Once completely cold, strain to remove the solids. Prepare your ice cream maker according to the manufacturer’s instructions, then add the turmeric mixture. Churn for 30-35 minutes until it looks like soft serve ice cream.
Once churned, transfer the ice cream to a large freezer-safe container, smoothing the top. Cover securely and freeze for at least 4-6 hours or until firm. If freezing for a long period, set out for 30 minutes before serving to soften, and use a hot ice cream scoop to ease the scooping.
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