This Golden Anti-Inflammatory Ice Cream has a smooth and velvety texture. We prepare this ice cream with coconut milk, heavy cream, turmeric powder, ground ginger, cinnamon, vanilla extract, honey or maple syrup, black pepper, and a pinch of sea salt. This ice cream contains approximately 200 kcal and a balanced blend of nutritious fats and natural sweetness. In approximately fifteen minutes, we can make this Golden Anti-Inflammatory Ice Cream. This ice cream is ideal for healthy dessert cravings, anti-inflammatory diets, wellness-focused lifestyles, post-dinner treats, summer refreshment, cozy winter indulgence, and mindful eating routines. We store this ice cream in the freezer for more than two weeks, so you can prepare it earlier. You can serve this ice cream with almond biscotti, dark chocolate brownies, fresh mango slices, pistachio cookies, or warm oatmeal desserts.
STATS:
- Cuisine: Fusion, Wellness
- Prep Duration: 15 minutes
- Calories: 180 kcal
- Diet: Anti-inflammatory
- Course: Dessert
- Cook Duration: 10 minutes
- Portion size: ½ cup
- Cooking mode: Stovetop, Freezing
- Overall Yields: 6
- Level of Difficulty: Easy
- Overall Duration: 6 hours
TOOLS:
- Saucepan
- Ice cream container
- Whisk
- Silicone spatula
- Bowls
- Blender
- Mesh strainer
INGREDIENTS:
- Two cups of coconut milk
- One cup of heavy cream
- Third-fourth cup of honey
- 1 tsp turmeric powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp vanilla extract
- 1 pinch black pepper
- 1 tbsp coconut oil
- 2 tbsp cashew butter
- Sea salt
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
HONEY:
- We utilize honey, which is sweet and has a thick texture. Additionally, it helps counterbalance the pungent flavors in this ice cream.
TURMERIC:
- Turmeric can be used to add color and potent anti-inflammatory qualities. It can be substituted by turmeric paste, root, or extract.
GINGER:
- Utilize the spicy taste and anti-inflammatory qualities of ginger. Fresh galangal, crushed ginger, or ginger paste can be used in its place.
CASHEW BUTTER:
- Adding cashew butter will improve the creamy texture and add a nutty richness. Almond, peanut, or sunflower seed butter can be used in its place.
INSTRUCTIONS:
- Stir the coconut oil, heavy cream, coconut milk, and honey in a saucepan and slowly heat them.
- Mix in the sea salt, turmeric, black pepper, cinnamon, and ginger till completely whisked.
- Bring it off from the flame and whisk in the cashew butter & vanilla essence.
- Cool the mixture to a neutral temperature.
- We blend them till the texture is silkier and smoother, for about sixty seconds.
- Spread the mixture in an ice cream bowl.
- Wrap the bowl and cover for almost two hours.
- Mix to break down the ice crystals, and then store again till it is firm, for about six hours.
- Cool this ice cream for about ten minutes and then serve.
TIPS:
- To boost the qualities of the turmeric, include a tiny bit of black pepper.
- To achieve a smooth texture, you can churn this dessert in an ice cream maker.
- Avoid boiling the mixture for an extra time, as it will separate.
- After including, we blend it to enhance the creamy texture.
SERVING SUGGESTIONS:
DESSERTS:
- Almond biscotti
- Pistachio shortbread cookies
- Cashew energy bites
- Walnut date rolls
- Hazelnut oat bars
FRESH FRUITS:
- Mango slices
- Pineapple chunks
- Strawberries with mint
- Blueberry compote
- Kiwi and lime salad
BREAKFASTS:
- Whole-grain pancakes
- Cinnamon French toast
- Banana oat waffles
- Millet porridge bowls
- Honey-drizzled granola
CHOCOLATE-BASED TREATS:
- Dark chocolate brownies
- Cocoa protein muffins
- Chocolate almond cookies
- Chocolate chia pudding
- Cacao energy truffles
SAVORY PAIRINGS:
- Roasted spiced chickpeas
- Herb-seasoned nuts mix
- Avocado toast with seeds
- Mediterranean hummus platter
- Grilled vegetable skewers
STORAGE INFORMATION:
FRIDGE:
- We do not suggest storing this ice cream in the refrigerator.
FREEZER:
- Store this ice cream in a closed box for about two weeks.
FAQs:
Will we prepare this ice cream dairy-free?
- Yes, you can utilize coconut cream as a replacement for heavy cream to make this ice cream non-dairy.
Does this ice cream provide a strong taste of turmeric?
- No, this ice cream is balanced with creaminess & sweetness.
Why do we utilize black pepper?
- It improves the turmeric effectiveness and absorption.
Can we decrease the sugar content?
- Yes, you can utilize monk fruit sweetener or stevia.
NUTRITIONAL INFORMATION:
Calories: 200 kcal
Sodium: 45 mg
Net carbs: 18 g
Fiber: 1.5 g
Sugar: 15 g
Fats: 14 g
Proteins: 2.5 g
Portion Size: ½ cup
Total carbs: 19.5 g
