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Golden Milk Ice Cream

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 6 people
Author: Melanie Thomas

Ingredients

  • 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.

    Instructions

    • 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!