I’ve been all about turmeric lately, so it’s only fitting that when we finally had a hint of warm weather, I decided to make turmeric and ginger ice cream — spice cream, if you will. And since I’ve been loving my golden milk almost every night, why not use the same flavors to make a deliciously creamy dessert?
This golden spice cream is unlike any ice cream flavor you’ve ever tried, yet it’s so rich and satisfying. The addition of coconut cream makes it so thick, my husband compared it to custard! You won’t miss the dairy, I promise.
Unlike ordinary, dairy-filled ice creams which promote inflammation in the body, this golden spice cream contains the potent anti-inflammatory spices turmeric and ginger, plus the antioxidant powerhouse, cinnamon.
That’s right, a nutritious ice cream that fights inflammation. Two scoops, please!
But wait, there’s more!
I couldn’t stop at just the spice cream, so I made a delightfully crunchy accompaniment of pumpkin seeds, maple syrup, sea salt, and vanilla. I call it pumpkin seed crackle because it makes multiple crackling sounds as it cools after baking. Creative, I know.
You don’t even need the ice cream to make this nutritious treat.
Just ask Abby, who helped me clean up the leftover bits!
Anyway, back to the ice cream!
- 1 13.5-oz can full-fat coconut milk
- 1 5.4-oz can coconut cream (or the top half of another unshaken can of full-fat coconut milk)
- ⅓ cup pure maple syrup
- ⅛ t. sea salt
- 1 T. vanilla extract
- 2-inch turmeric root (dark ends removed, no need to peel root)
- ½-inch knob of ginger
- 1 t. ground cinnamon
- Pinch cardamom
- Blend all ingredients in a high-speed blender until completely smooth, about 3 minutes.
- Transfer mixture to the fridge to chill at least one hour.
- Process in an ice cream maker according to the manufacturer's instructions, then transfer to the freezer to solidify or serve immediately for a soft-serve dessert.
- Before serving, remove from freezer about 15 minutes to soften slightly. Garnish with a sprinkle of cinnamon and a shard of pumpkin seed crackle.
- 2 t. pure maple syrup
- 2 t. coconut sugar
- 1 t. vanilla extract
- ½ t. water or apple cider vinegar
- Pinch cardamom
- Pinch sea salt
- ½ cup raw pumpkin seeds
- Preheat oven to 300 degrees F.
- In a measuring cup or small bowl, stir together all ingredients except seeds.
- Add the seeds and stir to coat, then transfer them to a silicone or parchment-lined baking sheet. Press the seeds down as well as you can with the back of a spoon, leaving as few holes between seeds as possible.
- Bake 13-15 minutes. Remove from oven, and press down seeds more to create a fairly even layer, about 2 seeds thick.
- Allow to cool completely, then break or cut into shards. Serve with ice cream, or eat the crackle as a nutritious snack. Store at room temperature in an air-tight container, up to one week.
If you like this ice cream recipe, try some of my others!
Cinnamon Ice Cream With Salted Caramel and Brûléed Banana
Leave a Reply