Coconut milk and turmeric ice cream is an original and colorful recipe, with an exotic touch and a subtle spicy flavor. Perfect for winter, it's both comforting and refreshingly cool. The turmeric adds a lovely golden hue and blends beautifully with the coconut milk for a creamy and smooth texture.
What you need:
- 200 ml coconut milk
- 100g of coconut cream
- 100 ml of whole liquid cream
- 1 teaspoon of turmeric powder
- 1 teaspoon of vanilla extract
- 1 pinch of black pepper (optional, but it enhances the benefits of turmeric)
- 1 tablespoon of honey (optional for a little extra sweetness)
Preparation :
- Prepare the base : In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat gently over medium heat until the sugar is dissolved, without bringing to a boil.
- Add the turmeric and flavorings : Once the mixture is hot, add the turmeric powder, vanilla extract, and a pinch of black pepper (if you choose to use it). Mix well so the spices are evenly distributed throughout the liquid. You'll see the mixture turn a beautiful golden color thanks to the turmeric.
- Let it cool : Remove the pan from the heat and let it cool to room temperature. If you'd like an even sweeter taste, now's the time to add the honey. Once cooled, place the mixture in the refrigerator for at least an hour to chill thoroughly.
- Freezing : Pour the mixture into your Ninja Creami jar, then put it in the freezer for at least 24 hours.
- Blend in the Ninja Creami : Once the mixture is completely frozen, place the container in the Ninja Creami and select the "Ice Cream" setting. If the texture isn't creamy enough, add a teaspoon of coconut milk and restart the cycle.
- Tasting : Your ice cream is ready to be enjoyed! It's lightly spiced, with a smooth texture and a unique exotic flavor. For a finishing touch, you can sprinkle on some shredded coconut or add some pieces of fresh fruit like mango or pineapple.
This ice cream is perfect for surprising your taste buds with a combination of original and comforting flavors!
