Golden Milk Nice Cream recipe
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Ingredients
- 1 (14 ounce) can coconut milk ⅔ (8 ounce) can coconut cream 1 (1 1/2 inch) piece fresh ginger, peeled and sliced 1 (2 inch) piece fresh turmeric root, peeled and grated 2 tablespoons coconut oil ½ vanilla bean, halved lengthwise ¼ cinnamon stick 10 cardamom pods ½ teaspoon black peppercorns 3 tablespoons honey 1 (1/2 inch) piece fresh ginger, peeled and grated ⅛ teaspoon ground turmeric ⅛ teaspoon cayenne pepper
Nutrition Info
- 302.6 caloriescarbohydrate: 26.9 gcholesterol: : -fat: 22.6 gfiber: 1.5 gprotein: 1.9 gsaturatedFat: 20.1 gservingSize: -sodium: 18.7 mgsugar: 22.7 gtransFat: : -unsaturatedFat: : -
Directions Golden Milk Nice Cream
Directions
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Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
Pour the coconut milk mixture into the saucepan, make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
Serve with a dusting of ground turmeric and ground cayenne.