This Turmeric Ginger Honey No-Churn Ice Cream is a vibrant twist on a classic frozen treat, combining warming spices with natural sweetness for a creamy, guilt-free indulgence.
Packed with wholesome ingredients like protein-rich condensed milk and antioxidant-rich turmeric and ginger, it’s low in saturated fat and effortless to make.
Perfect for quick desserts, meal prep, or everyday enjoyment.
Creamy Turmeric Honey Ice Cream
Equipment
- 1 large mixing bowl
- 1 hand-held mixer
- 1 spatula
- 1 loaf tin or glass container
- Plastic wrap and foil
Ingredients
- 2 cups cold whipping cream
- 14 oz 395 g sweetened condensed milk
- 1 Tbsp honey
- 1 ½ tsp ground turmeric
- 1 tsp fresh ginger minced
- 2 drops pure vanilla extract
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- Pinch of mild chili powder
- Pinch of white pepper
Instructions
- Chill and Prepare Whipping Cream: Before starting, make sure your whipping cream is thoroughly cold—this ensures it will whip to perfect peaks. Pour the 2 cups of cold whipping cream into a large mixing bowl. Using a hand-held mixer on medium speed, beat the cream steadily. Watch carefully as it thickens, forming soft peaks at first and then stiff peaks. The texture should be smooth yet firm enough to hold its shape when the beaters are lifted, but avoid overwhipping, or it may turn grainy.
- Incorporate Sweetened Condensed Milk: Once the cream has reached stiff peaks, it’s time for the condensed milk addition. Measure out 14 ounces (395 g) of sweetened condensed milk and gently pour it into the whipped cream. Using a large spatula, fold the condensed milk into the cream slowly and carefully. The goal is to maintain the airy, whipped texture while evenly distributing the milk. Folding, rather than stirring vigorously, helps keep the ice cream light and creamy.
- Blend in Vanilla and Spices: Next, it’s time for the flavor infusion. Add 2 drops of pure vanilla extract for a sweet, aromatic undertone. Then, sprinkle in the 1 ½ teaspoons turmeric, 1 teaspoon minced fresh ginger, ½ teaspoon cardamom, ½ teaspoon cinnamon, a pinch of mild chili powder, and a pinch of white pepper. Gently fold these ingredients in, rotating the spatula in sweeping motions from the bottom to the top. Take your time—this step ensures the spices are fully incorporated without deflating the whipped cream. The result should be a beautifully golden, lightly speckled mixture with a balanced aroma of warming spices.
- Transfer to Freezer Container: For the freezing step, choose a loaf tin or a suitable glass container that can be tightly covered. Using the spatula, scrape the ice cream mixture into the container, smoothing the top gently so it’s even. Avoid overpacking; leave some space at the top to allow for slight expansion as the ice cream freezes. Cover the container first with plastic wrap, ensuring it touches the surface of the ice cream to prevent ice crystals from forming. Then, place a layer of foil on top for added protection and insulation.
- Freeze Until Firm: Place the covered container in the freezer for at least 6 hours, ideally overnight. During this time, the mixture will gradually firm up into a creamy, scoopable ice cream. For best texture, avoid stirring or disturbing it while freezing.
- Serve and Enjoy: Before serving, allow the ice cream to soften slightly by leaving it at room temperature for 5–10 minutes. This makes scooping easier and enhances the creamy texture. Scoop into bowls or cones, and optionally drizzle with a touch of honey or sprinkle extra cinnamon for presentation. Enjoy the unique combination of golden turmeric, zesty ginger, and sweet honey, creating a dessert that’s both indulgent and wholesome.
Notes
- Use cold whipping cream for the fluffiest texture; room-temperature cream won’t whip properly.
- Fold ingredients gently—overmixing can deflate the whipped cream and make the ice cream dense.
- Fresh ginger provides a more vibrant flavor than ground ginger. If unavailable, use ½ tsp ground ginger as a substitute.
- Adjust the honey amount to taste for sweetness or balance the spice intensity.
- Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
Chef’s Secrets: Maximizing Flavor And Texture
To get the perfect balance of creaminess and spice, start with a high-quality whipping cream and sweetened condensed milk.
Folding is critical carefully incorporate the milk and spices into whipped cream to preserve its light, airy structure.
For a richer golden color and subtle health benefits, let the turmeric bloom by mixing it first with a teaspoon of warm cream before folding it in.
Experiment with cardamom and cinnamon to suit your personal palate; these spices deepen the flavor profile while complementing the natural sweetness of honey.
Serving Suggestions: Creative Ways To Enjoy
This no-churn ice cream is versatile and pairs beautifully with a variety of accompaniments.
Serve it with fresh berries or sliced mango for a refreshing tropical touch.
A drizzle of honey or a sprinkle of toasted nuts adds extra texture and visual appeal.
For a warm-and-cold contrast, enjoy it alongside baked ginger cookies or spiced pound cake.
It also works perfectly as a topping for pancakes, waffles, or oatmeal, transforming everyday breakfasts into a special treat.
Storage Tips: Keeping Ice Cream Perfect
To maintain creamy texture and flavor, store the ice cream in an airtight container, layered with plastic wrap directly on the surface to prevent ice crystals.
Keep it in the coldest part of the freezer, away from the door, where temperature fluctuations are frequent.
If the ice cream becomes too firm, leave it at room temperature for 5–10 minutes before scooping.
Consume within 2 weeks for best flavor; beyond that, the spices may lose some intensity and the texture may change slightly.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace the whipping cream with full-fat coconut cream and use a plant-based condensed milk alternative. The texture may be slightly different but still rich and creamy.
2. How do I adjust sweetness for my taste?
You can increase or decrease the honey or condensed milk slightly. Taste the folded mixture before freezing to ensure it’s not overly sweet or bland.
3. Can I use ground ginger instead of fresh?
Yes, but fresh ginger provides a brighter, more aromatic flavor. If using ground ginger, start with ½ tsp and adjust to taste to avoid overpowering the ice cream.
4. Can I prepare this ahead of time for a party?
Absolutely. Prepare the ice cream a day or two in advance and freeze. Just remember to remove it from the freezer 5–10 minutes before serving for easier scooping.
5. Can I mix in extras like chocolate or nuts?
Yes! Fold in chocolate chips, crushed nuts, or dried fruit just before transferring to the container for freezing. This adds extra flavor and texture without compromising the creamy base.
