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Vegan Turmeric Ginger Ice Cream

  • Author: Jessi Heggan
  • Prep Time: 15
  • Total Time: 240
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Ice Cream Maker
  • Diet: Gluten Free


Vegan Turmeric Ginger Ice Cream made with creamy coconut milk, warming spices and sweetened with natural sugars. All topped with some candied maple pecans. 



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


  1. 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.
  2. Add to ice cream maker and follow according to manufacturers instructions.
  3. Store in an airtight container and freeze for a minimum of 4 hours.
  4. Heat a skillet to a medium heat and add the coconut oil and melt.
  5. Add the maple syrup and let mixture lightly simmer for about two minutes, stirring frequently.
  6. 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.
  7. Pour the pecans on a baking sheet lined with parchment paper and let cool and then break apart in to pieces.
  8. Serve on top of ice cream as a garnish if desired


  • The candied pecans in this recipe are optional. They add some great texture and sweetness but not necessary.
  • I use THIS ice cream maker 


  • Serving Size: 8

Keywords: turmeric ginger ice cream, golden milk ice cream, turmeric ice cream with coconut milk, vegan golden milk ice cream