Golden Anti-Inflammatory Ice Cream

A wholesome, dairy-free ice cream base infused with turmeric, ginger, and cinnamon for anti-inflammatory benefits and a creamy texture.

Equipment

• Ice Cream Maker (with a frozen bowl)
• Medium Saucepan
• Whisk
• Heatproof Bowl
• Fine-mesh Strainer
• Plastic Wrap
• Airtight Freezer-Safe Container
• Blender (optional)

Ingredients

• 2 cans (13.5 oz each) Full-Fat Coconut Milk
• ½ cup Raw Honey or Maple Syrup
• 1 tablespoon Fresh Turmeric, grated (or 1 teaspoon ground turmeric)
• 1 tablespoon Fresh Ginger, grated (or 1 teaspoon ground ginger)
• 1 teaspoon Ground Cinnamon
• ¼ teaspoon Ground Black Pepper
• Pinch of Sea Salt
• 2 teaspoons Vanilla Extract
• 1 teaspoon MCT Oil or Coconut Oil (optional)

Instructions

1. In a medium saucepan over medium heat, combine the coconut milk, honey, turmeric, ginger, cinnamon, black pepper, and salt. Whisk continuously to incorporate spices and dissolve honey.
2. Bring the mixture to a gentle simmer, reduce heat to low, and let it steep for 10 minutes.
3. Remove from heat and whisk in the vanilla extract and MCT oil (if using).
4. Pour the hot liquid through a fine-mesh strainer into a heatproof bowl to remove any fibrous bits.
5. Let the mixture cool to room temperature, stirring occasionally. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, or overnight.
6. Remove the frozen bowl of the ice cream maker from the freezer and assemble the machine.
7. Pour the chilled custard into the bowl and churn for 20-25 minutes until it reaches a thick, soft-serve consistency.
8. Transfer the soft-serve ice cream into an airtight, freezer-safe container. Press parchment paper or plastic wrap directly onto the surface and freeze for at least 2-4 hours.

Notes

For an ultra-smooth texture, blend the strained custard for 30 seconds before chilling. Taste the custard before chilling; it should be slightly sweeter than desired as freezing dulls sweetness. Allow ice cream to sit at room temperature for 5-10 minutes before scooping.

Nutrition

Calories: 320 · Total Fat: 28g · Saturated Fat: 24g · Trans Fat: 0g · Cholesterol: 0mg · Sodium: 65mg · Total Carbohydrate: 18g · Dietary Fiber: 2g · Total Sugars: 14g · Protein: 3g · Vitamin D: 0mcg · Calcium: 40mg · Iron: 2mg · Potassium: 300mg