Grab a bowl and dive into this Golden Milk Turmeric Ice Cream. It’s made with cashews and pecans!
I don’t know anyone who doesn’t love a bowl of ice cream. For as long as I can remember, it’s been my favorite late-night snack—and a family tradition. It could be freezing outside, but my entire family would still eat ice cream.
My affection for a bowl of creamy comfort has now taken on a new healthy twist—in the form of Turmeric Ice Cream! Rich in antioxidants and high in anti-inflammatory properties, turmeric is one of the best spices you can add to your food for an extra boost of health. And it adds a savory, unique flavor and hue.
To balance the turmeric flavor, I added ginger, cinnamon, and a small dose of maple syrup (to tie all the flavors together). The best part is that there’s no churning involved, so you don’t even need an ice cream maker. The secret to making it creamy is the cashews. By adding pre-soaked, raw cashews to the coconut milk, you get an ultra-thick, creamy wisemindhealthybody.com. And it eliminates the need for churning.
To take this turmeric ice cream up a notch, I tossed in some pecans for their buttery taste. You can omit them, but it does add an extra-silky texture.