Golden Milk Nice Cream Recipe

Name: Golden Milk Nice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can coconut milk; 2/3 (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; 1/2 vanilla bean, halved lengthwise; 1/4 cinnamon stick; 10 cardamom pods; 1/2 teaspoon black peppercorns; 3 tablespoons honey; 1 (1/2 inch) piece fresh ginger, peeled and grated; 1/8 teaspoon ground turmeric; 1/8 teaspoon cayenne pepper (optional)

Servings: persons

1 (14 ounce) can coconut milk
2/3 (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
1/2 vanilla bean, halved lengthwise
1/4 cinnamon stick
10 cardamom pods
1/2 teaspoon black peppercorns
3 tablespoons honey
1 (1/2 inch) piece fresh ginger, peeled and grated
1/8 teaspoon ground turmeric
1/8 teaspoon cayenne pepper (optional)

1
Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
2
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.
3
Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
4
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.
5
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.
6
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.
7
Serve with a dusting of ground turmeric and ground cayenne.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk, 2/3 (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, and more.

Yes, Golden Milk Nice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Golden Milk Nice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions