Spring and summer are especially packed with physical activities—gardening, hiking, cycling, etc. With so much action, it’s important to support your body in its everyday functions. You’re probably wondering why a blog post about ice cream is starting out this way. Well, it’s the ingredients in this recipe that make it as helpful as it is tasty. Turmeric has been touted for its ability to support healthy joint mobility.*
Golden milk has become quite the trend in the past few years. This Ayurvedic drink contains herbs and spices that support the body’s ease of movement. But if you’re like me, you get bored with the same preparations. With a love for golden milk and a desire to have some refreshing, good-for-you treats on hand, I was on a mission to create new ways to enjoy the golden goodness. After several different projects, I decided that an ice cream would be my “golden child” of an idea.
I developed this recipe to be hand-churned so it would require less equipment and take up less kitchen space. However, this method means you’ll be around the kitchen for a little longer. I’ve found that setting timers and doing gardening projects is a great way to use the time in between the freeze intervals. Plus, it makes a nice excuse to stick your head in the freezer as you get sweaty in the garden.
Who knew that eating ice cream could be so beneficial?!
Dairy-Free Golden Milk Ice Cream
Makes about 2 cups
- (2) 13.5 oz. can organic coconut milk
- 1/4 cup organic maple syrup
- 1 Tbsp golden milk powder mix (see blog)
- 1 Tbsp. organic fractionated (MCT) coconut oil
- Pinch of salt
- 1 tsp. organic vanilla extract
- 1/4 cup roughly chopped pistachios (optional for topping)
- Add coconut milk, maple syrup, golden milk powder blend, coconut oil, and salt to saucepan.
- Heat on medium until it begins to approach a simmer.
- Remove from heat and allow to cool completely.
- Add vanilla extract and stir well.
- Transfer to freezer-safe bowl and place safely in freezer. Be sure that you have plenty of room left in the bowl to mix and whip.
- Wait 30 minutes and remove from freezer.
- Loosen up mixture with fork and follow up by whisking.
- Repeat this process every 30 minutes for approximately 2-3 hours, until it reaches a thick smoothie-like consistency.
- At this stage, blend on low with a hand mixer if you have one. If not, you’ll want to whisk very well.
- Freeze until finished.
- Remove 15 minutes before eating.
- Serve with chopped pistachios or healthful topping of choice.
- You won’t want to use the hand mixer when it is in a liquid state as you are likely to make a mess and turmeric does stain. Wait until the mixture is thicker to prevent the splattering.
- This recipe can be made using an ice cream machine. Follow manufacturer instructions for use.
- Hand-churned ice cream freezes a bit harder than machine made ice cream, but it is just as delicious!
Looking for other fun ice cream ideas?
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* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.