This Vegan Turmeric Ginger Ice Cream is one of my new favorite recipes and I could not be more excited with how this turned out. I really love playing around with unique and non-traditional ice cream flavors. There is so much you can do with the base of creamy and sweet coconut milk. Sweetness allows you to really expand the flavor profile and balance it with robust and complex spices. This ice creamhas a very similar taste to Golden Milk.
Okay, I will stop talking about flavor profiles and talk more about the ice cream. I have a recipe here on the blog for Turmeric Ginger Cookies. They are hands down one of the best recipes I have on this website. So be sure to check that out.
I use fresh turmeric and ginger in this recipe but there is also a substitution for ground turmeric. Ginger is pretty easy to find at your local grocery store so I would stick with the freshly grated if you can. Fresh turmeric can sometimes be a little harder to find but most health foods stores should carry it and even my local Kroger stocks it now. You may find the color of your ice cream will vary some between using fresh or ground but the flavor should still be wonderful.
Turmeric is such a powerful anti-inflammatory spice and something that I like to try to add to dishes to not only gives lots of flavor but give me an extra boost of nutrients.
I decided to top this ice cream with some maple candied pecans. You definitely don’t have to do that but I find that the texture is nice and also the sweetness helps mellow out the heavy spice flavor. The ice cream is still great without the pecans but I decided to still include them in the recipe if you decide you want a little extra crunch.
If you saw my ice cream post from a few weeks ago you know that I recommend Date Lady Dates for my ice cream recipes. They are basically like caramel and they create the perfect texture for vegan ice cream and also add a really nice flavor. I really can’t recommend them enough!
Hope you all are feeling adventurous and want to add some anti-inflammatory turmeric to your treats!
Enjoy!
Vegan Turmeric Ginger Ice Cream
- Prep Time: 15
- Total Time: 240
- Yield: 8 servings 1x
- Category: Dessert
- Method: Ice Cream Maker
- Diet: Gluten Free
Description
Vegan Turmeric Ginger Ice Cream made with creamy coconut milk, warming spices and sweetened with natural sugars. All topped with some candied maple pecans.
Ingredients
Vegan Turmeric Ginger Ice Cream
- 2 cans coconut milk
- 3.5 ounces dates, pitted (I prefer Date Lady dates)
- ¼ cup maple syrup
- 1 Tbsp vanilla extract
- 3 tsp ground cinnamon
- 2 Tbsp fresh turmeric, freshly grated (or 2 tsp ground)
- 3 tsp fresh ginger, freshly grated
- 1 tsp nutmeg, freshly ground
- ½ tsp ground cardamom
- ¼ tsp black pepper, freshly ground
- Pinch of salt
Candied Maple Pecans
- 1 cup coarsely chopped pecans
- 1 Tbsp coconut oil
- 1/3 cup maple
Instructions
- Combine all of the ice cream ingredients in a blender and blend until smooth. Strain the batter through a sieve if dates are not fully blended.
- Add to ice cream maker and follow according to manufacturers instructions.
- Store in an airtight container and freeze for a minimum of 4 hours.
- Heat a skillet to a medium heat and add the coconut oil and melt.
- Add the maple syrup and let mixture lightly simmer for about two minutes, stirring frequently.
- Add the pecans and let the mixture simmer and stir them frequently. Let the mixture reduce and simmer for about 8-10 minutes until sugar mixture is thickened.
- Pour the pecans on a baking sheet lined with parchment paper and let cool and then break apart in to pieces.
- Serve on top of ice cream as a garnish if desired
Notes
- The candied pecans in this recipe are optional. They add some great texture and sweetness but not necessary.
- I use THIS ice cream maker
Nutrition
- Serving Size: 8
Keywords: turmeric ginger ice cream, golden milk ice cream, turmeric ice cream with coconut milk, vegan golden milk ice cream
Nicole says
Ooooo, now this looks good! I love desserts with a bit of spice in them.
Jessi's Kitchen says
Oh….me TOO!! So many good flavors! 🙂
Janeth says
OMG this sounds so good, like a frozen golden milk! I can’t wait to make it. Anyway a few questions, about how many dates is 3.5 ounce, or even better, how much date lady syrup I should use? Any tips for grating ginger or the powdered equivalent. If I used whole dates wouldn’t the ginger be strained out too?
★★★★★
Jessi's Kitchen says
Dates can vary a bit in size so it would be hard for me to answer how many that is. I would suggest weighing them with a kitchen scale. I have not used the syrup so I couldn’t tell you how much to use. I like to use a microplane grater for the ginger. It makes it very fine and then once blended there is usually no chunks of ginger remaining. Straining the batter is not required. I just like to make sure that the batter is perfectly smooth and if a blender isn’t high-powered it sometimes won’t get every bit of the dates pulverized.
Heather says
I have never written a recipe review but this recipe just needs more attention! I used the ice cube tray method because I didn’t have an ice cream maker, and everything came together so quickly and easily. It turned out so rich, creamy and delightfully spicy. This is hands down the best ice cream I’ve ever eaten!
★★★★★
Lea says
I just made this, I added a pinch of cayenne pepper also, because that’s how I drink turmeric latte. Anyhow, I’m impatient and I can’t find my churner so I decided to put half into lollies and the other half into ice cubes to blend when I want. So I had a drizzle left over which I’ve just poured over ice with hemp milk. Delicious. Can’t wait to try the lollies later and wow dinner guests with the cubed ones ready to go. I thought it would be way too much nutmeg (I love the stuff but use with caution during the day as it makes me sleepy) but I went full on… thank you for sharing 🙂
★★★★★
Jessi's Kitchen says
Yay so glad you enjoyed