Creamy Turmeric Honey Ice Cream
Enjoy a luscious, creamy ice cream infused with golden turmeric, zesty ginger, and a touch of honey. No ice cream maker required—just whip, fold, and freeze for a quick, satisfying dessert that’s rich in flavor and simple to prepare.
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.
