Golden tea is all the rage as an anti-inflammatory, caffeine-free drink, so I thought, why not make it into a cold treat? Golden tea is made with coconut milk since its fat has its own anti-inflammatory benefits. Since it goes so well with ginger, too I decided to use my coconut milk ice cream as the base for this flavour, making it accessible to people of all diets. All in all, I am quiet happy with how this new healthy, keto-friendly golden turmeric coconut milk ice cream turned out.
Keto Golden Turmeric Coconut Milk Ice Cream with Candied Ginger Recipe
- 2 teaspoons ground turmeric
- ¼ teaspoon ground ginger
- ⅓ cup xylitol
- Two 14 oz cans full-fat canned coconut milk
- ¼ teaspoon fine sea salt
- ⅛ teaspoon finely ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon cardamom powder
- ¼ cup vegan vanilla protein powder or vanilla whey isolate if not vegan.
- ¼ cup MCT oil powderor coconut creamer powder
- ¾ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
- 1 tablespoon pure vanilla extract (*For chocolate flavoured ice cream use 1 teaspoon only.)
- ¼ teaspoon orange extract (*optional)
- 2 tablespoons dark or spiced rum (*Optional. Helps keep it from freezing too solidly.)
- ½ cup keto candied ginger, finely diced (*Plus a little extra for garnish if desired.)
In a medium saucepan, whisk together xylitol, ginger, turmeric, coconut milk, salt, black pepper, cinnamon, cardamom, and bring to a simmer over medium heat, stirring frequently, until xylitol has completely dissolved, around 2-3 minutes. Remove from heat and allow to cool completely.
Combine with the remainder of the ingredients (except candied ginger) and blend in a blender or with an immersion blender until smooth. Chill in the fridge for 4 hours or overnight. Chill the vessel you'll be storing the ice cream in as well. (Note: If you made your candied ginger as a harder candy, put it into the mixture to soften 4 hours before churning for a chewier texture in the ice cream.)
Pour the chilled mixture into the ice cream maker, and churn according to manufacturer’s directions, around 20-30 minutes, or until you reach a soft-serve consistency. Once soft-serve consistency is achieved, gradually add the chewy candied ginger pieces into the churned a little at a time as it churns. Once fully churned in, turn it off and either scoop into chilled bowls and serve, or pour into chilled vessel and put in the freezer for at least 4 hours to get a harder scoping consistency. If allowed to freeze longer, you will likely need to take it out of the freezer 10-20 minutes or so before scooping.
Did you make this vegan keto Golden turmeric coconut milk ice cream with candied ginger recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)