Golden Milk Ice Cream
I absolutely love Golden Milk. Drinking it brings about comforting relaxation. Like a warm hug in a cup for an achy body after a long day. Why not combine my two favorite things ice cream and Golden Milk!
Yield: 5 cups
17 ounces heavy whipping cream
1 (14 ounce) can of sweetened condensed milk
2 ½ ounces coconut oil
1 teaspoon vanilla extract
1 teaspoon liquid sunflower lecithin
2 teaspoons turmeric *
2 teaspoons ginger *
1/8 teaspoon allspice*
1/8 teaspoon cloves*
1/8 teaspoon black pepper*
1/8 teaspoon nutmeg*
¼ teaspoon cardamom*
¼ teaspoon cinnamon*
Use coconut heavy whipping cream and sweetened condensed coconut milk for a complimentary diary-free flavor. Refer to the Saucy Calum's Spoon-Licking Coconut Ice Cream recipe for incorporation of these ingredients.
Try adding a scoop to your smoothie!
Sub the coconut oil for canna coconut oil to reach your desired potency. For dosing, 1 serving=1/4 cup of ice cream.
In a bowl, use an immersion blender, stand/hand mixer or whisk to whip the heavy cream into stiff peaks (the cream can hold its shape without falling). If using coconut heavy cream, skip this step.
In a sauce pan on med-low heat, add all spices and toast until fragrant. Add the coconut oil and melt it.
Using an immersion blender, add sweetened condensed milk slowly while mixing; add lecithin and vanilla extract (add coconut heavy cream here). Mix thoroughly.
Remove from the stove.
Fold spice mixture into the whipped cream.
Freeze 6 hours-overnight.
To serve, pull from freezer and let it sit out for 5-10 minutes before scooping.