Golden Milk Ice Cream
As the days get warmer and warmer, and more and more humid, I just can’t bring myself to brew too many hot drinks. I know how incredible I feel when I regularly drink what is known as Golden Milk. It’s not actually milk, but rather coconut milk and turmeric with varying spices and other additions depending on who’s version you’re using.
Then I had an epiphany! I could take my tried and true basic Golden Milk recipe, and change it up for summer into a fabulous ice cream. The results were amazing and I’m excited to share the recipe for something so deliciously satisfying and at the same time health building!
Turmeric, a gorgeous deep yellow spice, popular in India, has health benefits almost too numerous to mention. Searching curcumin, the most active compound in turmeric, on PubMed, brings up over 9000 studies. Many of these studies compare curcumin to conventional medicine, almost always finding that the results are favourable, with curcumin providing equal or even greater result without the nasty side effects.
Most commonly turmeric is used as an anti-inflammatory in place of ibuprophen and similar over the counter medication, it is also beneficial for those with Inflammatory Bowel Disease, Rheumatoid Arthritis and other inflammatory conditions.
Curcumin’s antioxidant properties have been studied as a cancer prevention and treatment. Curcumin aids in destruction of mutated cells, and inhibits their division, slowing invasion to other tissues.
Turmeric is liver supportive, aiding in the elimination of toxins, reducing free radical damage. It’s also heart protective by preventing oxidative damage, to cholesterol most notably, which is a leading cause of arterial plaques that may lead to heart attack or stroke. Turmeric can also aid in lowering bad cholesterol.
The list goes on. Curcumin can modulate nearly 700 genes, and positively modulate over 160 different physiological pathways.
I never imagined it could do all that and cool me down on a hot day too.
Golden Milk Ice Cream
- 1 can (14 oz) full fat coconut milk
- 1 carton coconut cream (Let's Do Organic makes an additive free version) OR 2 cans of coconut milk
- 1 inch piece of fresh ginger, peeled and grated
- 1 pinch salt
- 3 tsp ground turmeric
- 1/16 tsp ground black pepper (omit if AIP)
- ½ tsp ground Ceylon Cinnamon
- 1 tsp vanilla extract
- ½ tsp vanilla powder (optional)
- 4 cups frozen mango chunks
- ⅛-¼ cup maple syrup (optional, to taste)
optional: additional ginger or a dash of cayenne (not AIP) to kick it up a notch.
- If using an ice cream maker, be sure to place your churning bowl in the freezer the night before to properly chill.
- Over medium low heat combine coconut milk, ginger, sea salt and spices in a medium saucepan, whisking to combine.
- When well combined and steaming, but not boiling, remove from heat and add vanilla extract and vanilla powder, if using.
- Add maple syrup, or adjust other flavours to suit your preference.
- To the bowl of a powerful blender, add frozen mango chunks and coconut milk mixture.
- Blend until smooth and no chunks remain.
- Add mango mixture to the ice cream maker and churn until it resembles soft serve, usually 20 – 30 minutes.
- Transfer to a freezer safe container, cover and freeze for 4 – 6 hours, or until firm.
- Set out for about 10 minutes before serving to allow ice cream to soften for easy scooping.
- This ice cream will keep well in the freezer for a couple of weeks.
- If you do not have an ice cream maker you can simply freeze the mixture, it will be a bit denser but still delicious!
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