The other day I saw a dairy-free turmeric ice cream in a small shop and I was so excited. I love turmeric. I waited patiently to get home and as soon as I had a spoon, I dug in. I couldn't believe what I was tasting with that first bite! It tasted like curry ice cream. It was not good. It wasn't even close to being good. I was so disappointed! And so I made it my mission to make a turmeric ice cream that I could eat (no dairy!), that didn't need an ice cream maker or a ton of sweetener to be delicious.
I'm loving turmeric for all of its health benefits. You can read about them here and here.
Honestly, it's really easy to make turmeric treats with our Golden Turmeric Ginger tea. I'm sorry to plug it so early in this post, but it really does make the recipes easy and it allows me to cut down on the added sweetener since it has anise, fennel and vanilla powder in it. Having said that, if you have the right spices at home, you can certainly make this recipe tasty too! I'm so happy with how this turned out. It is one of our best recipes! So, let's get straight into it.
1 can of full-fat coconut milk
½ can of coconut cream (or coconut yogurt, dairy yogurt, or the thick cream off the top of another can of coconut milk.
1 cup of raw cashews, soaked for 4 hours (up to overnight)
¼ cup of maple syrup (I actually used less, but I don't like it too sweet)
1 - 1½ tbsp Golden Turmeric Ginger
1½ tsp turmeric powder + ½ tsp ginger powder + 1 tsp cinnamon powder
½ tsp anise seed/fennel seed powder (optional, but better if you have it!)
1 tsp vanilla extract
If you haven't already, make sure to soak your cashews for atleast 2 hours. I try to soak them overnight.
Drain the water off the cashews and add to a blender or food processor. Process until smooth (or as smooth as you can get - this will depend on your machine). Add a bit of the coconut milk if it's too dry to blend.
Add the rest of the ingredients and blend until well combined. Pour the mixture into a parchment-lined bread pan (the on you're always making banana bread in!)
Place in the freezer overnight.
Remove from the freezer once it's hardened. You may want to let it thaw a bit. That will depend on how you like your ice cream. I love it softserve, so I let this soften and put it back in the food processor for a quick spin.
Top with other nuts, mango cubes of candied ginger.
Inspired by paleohacks.com.