Golden Milk Latte Ice Cream
15m prep 5m cook 20m ready
A plant-based ice cream inspired by golden milk, a traditional Indian beverage. It combines coconut milk, cashews, turmeric, ginger, and warm spices for a creamy, aromatic frozen treat.
Ingredients
- 1/4 cup raw cashews soaked in water for 30 minutes
- 1 can full-fat coconut milk
- 1/4 cup pure maple syrup
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- fresh turmeric peeled, sliced
- 1/4 tsp ground turmeric
- fresh ginger peeled, sliced
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 159 mg
- Iron: 7.73 mg
- Magnesium: 223 mg
- Phosphorus: 469 mg
- Potassium: 1132 mg
- Zinc: 5.04 mg
Let's Cook
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Step 1.
Freeze the bowl of an ice-cream maker for at least 24 hours before using.
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Step 2.
Rinse and drain the soaked cashews. In a blender, combine the cashews, full-fat coconut milk, maple syrup, coconut oil, vanilla extract, fresh turmeric (or ground turmeric), fresh ginger (or ground ginger), ground cardamom, ground cinnamon, sea salt, and black pepper. Blend on high for 2 to 3 minutes, scraping down the sides as needed, until smooth and creamy.
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Step 3.
Pour the blended mixture into a small saucepan and bring to a simmer over low heat. Simmer for 5 minutes, then turn off the heat and let the mixture cool slightly. Strain through a fine-mesh sieve into a lidded container. Refrigerate for a few hours until completely cool before churning.
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Step 4.
Once the base is fully chilled, churn in the ice-cream maker according to the manufacturer's instructions until it resembles soft serve. Transfer to an airtight container, press a sheet of parchment paper directly onto the surface, and freeze for at least 1 hour before serving.
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