© J Sainsbury plc 2020
Golden milk turmeric ice cream
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
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Ready in 15 minutes, plus chilling and freezing
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Cooking time 5 minutes
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Prep time 10 minutes
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Serves 12
Ingredients
- 2 x 400ml coconut milk
- 85g maple syrup
- 5cm fresh ginger, cut into slices
- 1 tbsp ground turmeric
- 1 tsp whole black peppercorns
- 1 tsp cardamom pods, crushed
- 1 cinnamon stick
- 1 vanilla bean, split
- 1 bay leaf
Method
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1
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.
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2
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.
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3
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.
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4
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.
