Grab a bowl and enjoy this Golden Milk Turmeric Ice Cream made with cashews and pecans!
Everyone loves ice cream right? Ice cream is one of the most popular treats there is and when it comes to being healthy this Turmeric Ice Cream fits both descriptions perfectly. There’s never a bad time for ice cream, even when it’s cold out ice cream can be an enjoyable desert.
This ice cream is loaded with antioxidants and high in anti-inflammatroy properties. Turmeric is a delcious spice you can add to most foods for that extra kick and boost to your immune system. Not to mention it’s delicious.
No need for an ice cream maker
To balance the turmeric flavor, adding ginger, cinnamon, and a small dose of maple syrup creates a perfect mixture. The best part is that there’s no churning involved, so you don’t even need an ice cream maker. The secret to making it creamy is the cashews. By adding pre-soaked, raw cashews to the coconut milk, you get an ultra-thick, creamy
Golden Milk Turmeric Ice Cream
Total time:24 HRS
Cook Time:24 hrs
Prep Time:15 mins
1 14-ounce can coconut milk
½ of a 14-ounce can coconut cream (or ½ cup coconut milk or coconut yogurt)
1 cup raw cashews (soaked)
3 T raw pecans (and as many other pecans as desired for topping)
¼ cup maple syrup
2 t turmeric
1 t cinnamon
½ t ground ginger
¼ t cardamom
Soak cashews in a bowl of water overnight (or until soggy—a minimum of 2 hours).
Once the cashews are ready, layer a standard meatloaf pan with parchment paper, allowing the ends to hang over the sides. Place in the freezer while preparing the ice cream.
Drain cashews, and add them to a blender or food processor—along with all the other ingredients.
Process on high until pecans and cashews are broken down and everything is fully combined.
Remove the prepared pan from the freezer, and pour the ice cream mixture into the pan.
Place in the freezer overnight to harden. Be sure to place the pan on a flat surface, so it hardens evenly.
The next day, remove from the freezer.
Top with more pecans, and serve!