I Scream, You Scream, We All Scream For...Vegan Turmeric Ice Cream?!

What's better than enjoying an ice cream cone on a hot summer day? Enjoying a turmeric ice cream cone on a hot summer day. That's right! We've got a vegan recipe for turmeric ice cream, and it's absolutely delicious! Paired with a bit of fresh ginger and creamy coconut milk, this sweet treat is bound to become a new favorite flavor in your family. The best part? Turmeric powder is full of antioxidants that work to keep your immune system strong, and your body healthy.


What You'll Need:

  • (2) 14oz. cans of full-fat coconut milk
  • 1/4 cup maple syrup
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon of ground cinnamon
  • 1 pinch of sea salt
  • 2 teaspoons of Moringa Source Turmeric Powder
  • 1 teaspoon of pure vanilla extract
  • 4 slices of fresh ginger
  • An ice cream churner (If you do not have one, a freezer-safe bowl will do; however, it requires a bit more work. But it's worth it!)
  • Optional: 2 tablespoons olive oil


 What To Do:

  1. The night before you plan to make your ice cream, place your ice cream churner or freezer-safe bowl in the freezer.
  2. Combine the coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, and pepper in a pan and heat it to a simmer over the stove. Make sure to whisk all ingredients together as it heats, for about 5 minutes.
  3. Turn the heat off and begin to whisk the vanilla extract in.
  4. Taste test your mixture and adjust ingredients until you reach your desired sweetness (maple syrup and vanilla extract) or spiciness (turmeric and cinnamon).
  5. Place your mixture in a bowl and let it cool to room temperature. Once it has cooled, cover it and allow it to chill in the refrigerator for 4-6 hours.
  6. Once the time has passed, remove your mixture from the refrigerator and use a spoon to scoop out the fresh ginger slices.
  7. Optional: Whisk in a bit of olive oil for extra creaminess

If you DO have an ice cream churner:

  1. Add your mixture to your ice cream churner, and allow it to churn for 20-30 minutes until it has the consistency of soft serve ice cream.
  2. Once it has finished churning, place your ice cream in a freezer-safe container, using a spoon to smooth it out.
  3. Cover the container, and place it in the freezer for 4-6 hours.
  4. Before serving: Take the ice cream out of the freezer, and allow it to sit for 10 minutes in order to soften it a bit.
  5. Enjoy!

If you DO NOT have an ice cream churner:

  1. Add your mixture to a freezer-safe bowl.
  2. Place it in the freezer for about 6 hours, and be sure to take it out and mix it every 1-2 hours. This will allow air to be distributed throughout the mixture, making your ice cream fluffy rather than frozen solid. This method does not work as well as an ice cream churner, but it does the job.
  3. Before serving: Take the ice cream out of the freezer, and allow it to sit for 10 minutes in order to soften it a bit.
  4. Enjoy!


The Benefits (yes, benefits!) of this Ice Cream:

Turmeric is a strong anti-inflammatory with cancer-preventing properties. It is both an antiseptic and antioxidant, working to help keep our bodies healthy. Turmeric aids in preventing cell damage, as well as optimizing liver function. Turmeric can also boost your metabolism, improve your immune system, and lower your risk of developing heart disease.

Cinnamon has strong antiviral, anti-fungal, and antibacterial properties. It helps with lung congestion, aiding in circulation within the lungs. Cinnamon also helps to stabilize blood sugar, reduce the risk of heart disease, and studies have shown that is has the ability to slow the growth of cancer cells.

Full-fat coconut milk is seen as a healthy source of fat. It helps to lower cholesterol, improve blood pressure, and can even help to prevent heart attacks and strokes. Coconut milk contains copper, manganese, phosphorus, and iron - all of which are vital to a healthy body. More importantly, it contains magnesium, which works to combat stress, muscle tension, and aids in circulation. Coconut milk also contains lauric acid, which has strong antiviral and antibacterial properties.

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