Turmeric Ice Cream
A silky, no-churn turmeric ice cream infused with ginger, cinnamon, and cardamom. This vegan, gluten-free dessert is rich in healthy fats, antioxidants, and warming spices, making it a nourishing treat that’s effortless to prepare and perfect for everyday indulgence.
Equipment
- 1 blender or food processor
- 1 Airtight container for freezing
Ingredients
- 1⅔ cups 13.5 oz full-fat coconut milk (canned)
- 1 cup 11.25 oz sweetened condensed coconut milk
- 2 teaspoons vanilla extract
- 2 teaspoons ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- Pinch cardamom
- Pinch ground black pepper
- Pinch salt
Instructions
- Prepare Ingredients for Blending: Begin by gathering all ingredients for your turmeric ice cream. Measure the full-fat coconut milk and sweetened condensed coconut milk accurately to ensure the perfect texture and sweetness. Place the measured spices — ground turmeric, ground ginger, ground cinnamon, cardamom, and black pepper — nearby for easy access. Have the vanilla extract and a pinch of salt ready to incorporate later. Organizing all ingredients before starting will make the process smooth and enjoyable.
- Blend Coconut Milk and Sweetened Condensed Milk: Pour the full-fat coconut milk and sweetened condensed coconut milk into a high-speed blender or food processor. Secure the lid tightly to prevent spills. Blend on medium speed for about 30 seconds or until the mixture appears smooth and creamy. This step creates a uniform base that will ensure the spices blend evenly and the final texture is silky.
- Add Spices and Flavor Enhancers: Add ground turmeric, ground ginger, ground cinnamon, a pinch of cardamom, black pepper, vanilla extract, and salt to the blended coconut mixture. Introduce spices gradually, tasting as you go if desired, to achieve a balanced flavor profile. This step ensures a harmonious blend of sweetness and spice while giving your ice cream its vibrant golden hue.
- Blend Until Evenly Mixed: Secure the blender lid again and blend the mixture for another 1–2 minutes on medium-high speed. Pause occasionally to scrape down the sides of the blender with a spatula, ensuring every bit of spice and coconut milk is fully incorporated. The mixture should be smooth, aromatic, and evenly colored.
- Taste and Adjust Flavors: Pause the blending process to taste your mixture. Adjust seasoning as desired — add more turmeric for a richer golden color, more ginger for a spicier warmth, or a pinch more sweetener if preferred. Achieving the right balance here will ensure the ice cream delivers a satisfying flavor every time.
- Transfer to Freezing Container: Pour the blended turmeric mixture into an airtight container suitable for freezing. Use a spatula to scrape down the blender so none of the mixture goes to waste. Level the surface for uniform freezing. Using a shallow container will help the ice cream freeze more evenly and quickly.
- Freeze the Ice Cream Base: Place the container in the freezer without the lid for the first hour to allow the surface to firm slightly. This helps prevent condensation. After the first hour, cover the container tightly to protect against freezer odors and maintain texture. Freeze for an additional 3 hours or until the ice cream is completely set. Avoid stirring during freezing to prevent ice crystal formation.
- Serve and Enjoy: Once the ice cream is frozen solid, remove it from the freezer and allow it to rest at room temperature for 5–10 minutes. This softens it slightly for easier scooping. Serve in small bowls or cones, garnishing with a sprinkle of cinnamon, toasted coconut, or a drizzle of date syrup for extra flavor and presentation. Enjoy the creamy, aromatic delight of homemade turmeric ice cream.
Notes
- Use full-fat canned coconut milk for the creamiest texture.
- Freshly ground spices enhance flavor and aroma significantly.
- Adjust sweetened condensed coconut milk for desired sweetness.
- A pinch of black pepper boosts turmeric’s health benefits.
- Freeze in a shallow, airtight container for even setting.
- Allow ice cream to soften for 5–10 minutes before serving for easier scooping.
- Best enjoyed within one month for optimal freshness.
