Indulge in this fluffy ice cream while reaping a anti-inflammatory properties and antioxidants found in turmeric, from a friends during PaleoHacks.
I don’t know anyone who doesn’t adore a play of ice cream. For as prolonged as we can remember, it’s been my favorite late-night break — and a family tradition. It could be frozen outside, though my whole family would still eat ice cream.
My love for a play of tawny comfort has now taken on a new healthy turn — in a form of Turmeric Ice Cream! Rich in antioxidants and high in anti-inflammatory properties, turmeric is one of a best spices we can supplement to your food for an additional boost of health. And it adds a savory, singular season and hue.
To change a turmeric flavor, we combined ginger, cinnamon, and a tiny sip of maple syrup (to tie all a flavors together). The best partial is that there’s no churning involved, so we don’t even need an ice cream maker. The tip to creation it tawny is a cashews. By adding pre-soaked, tender cashews to a coconut milk, we get an ultra-thick, tawny dessert. And it eliminates a need for churning.
To take this turmeric ice cream adult a notch, we tossed in some pecans for their buttery taste. You can replace them, though it does supplement an extra-silky texture.
Pro Tip: If we have an ice cream maker, we can really use it for this recipe. It will make a ice cream even creamier and thicker.
Also, we can also make this recipe though a cashews and pecans, though it will be reduction creamy.
1 14-ounce can coconut milk
1/2 of a 14-ounce can coconut cream (or 1/2 crater coconut divert or coconut yogurt)
1 crater tender cashews (soaked)
3 tablesoons tender pecans (and as many other pecans as preferred for topping)
1/4 crater maple syrup
2 teaspoons turmeric
1 teaspoon cinnamon
1/2 teaspoon belligerent ginger
1/4 teaspoon cardamom
Category Desserts, Ice cream Yield 8 cups Cook Time 24 hours