How to Make Golden Milk Nice Cream - A Step-by-Step Guide

Golden Milk Nice Cream is a delightfully creamy and refreshing dessert that's unbelievably easy to make. It's a modern twist on the traditional Indian beverage known as golden milk, which is made from warm milk and a blend of anti-inflammatory spices like turmeric, ginger, and cinnamon. This nice cream version takes those same warming and healing spices and infuses them into a luscious, dairy-free frozen treat.

For those who may be unfamiliar, nice cream is a dairy-free alternative to...

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Ingredients

  • 1 (14 ounce) can coconut milk
  • ⅔ (8 ounce) can coconut cream
  • 1 (1 1/2 inch) piece fresh ginger, peeled and sliced
  • 1 (2 inch) piece fresh turmeric root, peeled and grated
  • 2 tablespoons coconut oil
  • ½ vanilla bean, halved lengthwise
  • ¼ cinnamon stick
  • 10 cardamom pods
  • ½ teaspoon black peppercorns
  • 3 tablespoons honey
  • 1 (1/2 inch) piece fresh ginger, peeled and grated
  • ⅛ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Additional Time: 4 hrs 45 mins
  • Total Time: 5 hrs 5 mins
  • Servings: 6
  • Yield: 6 servings

  • Mix coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a bowl. Set aside.
  • Place cinnamon stick, cardamom pods, and peppercorns in a mortar. Grind with a pestle until the cinnamon stick is in pieces and the cardamom pods have opened. Make sure to lightly smash the seeds. Crush the peppercorns slightly.
  • Add cinnamon mixture to a saucepan over medium-low heat. Stir lightly to help release the natural oils in the spices. Remove from heat.
  • Pour the coconut milk mixture into the saucepan; make sure it doesn't get too hot. Add honey. Mix well and let sit at room temperature for about 15 minutes. Refrigerate until the mixture is cool but the coconut oil is still liquid, about 10 minutes.
  • Remove and discard the sliced ginger and cardamom pods from the mixture. Remove the vanilla bean. Scrape the pod for the paste and add it to the milk. Discard the vanilla bean pod. Blend the mixture with an immersion blender until smooth.
  • Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add the fresh grated ginger in the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
  • Serve with a dusting of ground turmeric and ground cayenne.
  • Nutrition

    303 cal.

    • Total Fat: 23g
    • Saturated Fat: 20g
    • Sodium: 19mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 23g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 18mg
    • Iron: 3mg
    • Potassium: 214mg