Golden Milk Frozen Delight

Ingredients 0/10

Step 1

In a bowl, combine the coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and a split vanilla bean. Set this mixture aside while you prepare the spices.

Step 2

Crush the cinnamon stick, cardamom pods, and peppercorns using a mortar and pestle until the cinnamon is broken into pieces and the cardamom pods have opened, lightly smashing the seeds and giving the peppercorns a slight crush.

Step 3

Toss the spice blend into a saucepan over medium-low heat and stir gently for a minute or two to help release their natural oils, then take the pan off the heat. Pour in the coconut milk mixture, being careful not to let it get too hot. Stir in the honey, mix everything well, and let it sit at room temperature for about 15 minutes. After that, pop it in the fridge until it’s cool but the coconut oil hasn’t solidified yet—about 10 minutes.

Step 4

Once chilled, fish out and discard the sliced ginger and cardamom pods. Remove the vanilla bean, scrape out the seeds, and stir them back into the milk. Toss the empty pod away. Use an immersion blender to blend everything until smooth and creamy.

Step 5

Pour the mixture into your ice cream maker and churn according to the machine’s instructions, usually around 20 minutes. During the last 5 minutes, add some freshly grated ginger for a little extra zing. When it’s done, transfer the frozen treat to an airtight container and freeze until it’s firm, about 4 hours.

Step 6

Serve it up with a sprinkle of ground turmeric and a pinch of cayenne for a little kick. Enjoy!