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 is both comforting and full of freshness. Turmeric provides a pretty golden hue and goes wonderfully with coconut milk for a creamy and smooth texture.
What you need:
- 200 ml coconut milk
- 100 g 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 more sweetness)
Preparation :
- Prepare the base : In a saucepan, mix the coconut milk, liquid cream and sugar. Heat gently over medium heat until the sugar is dissolved, without bringing to a boil.
- Add the turmeric and flavors : Once the mixture is hot, add the turmeric powder, vanilla extract, and a pinch of black pepper (if you choose to add it). Mix well so that the spices disperse evenly in the liquid. You will see the mixture take on a beautiful golden color thanks to the turmeric.
- Let cool : Remove the pan from the heat and let cool to room temperature. If you want an even sweeter taste, now is the time to add the honey. Once cooled, place the mixture in the refrigerator for at least an hour to cool.
- Freezing : Pour the mixture into the jar of your Ninja Creami, then put it in the freezer for at least 24 hours.
- Mix in the Ninja Creami : Once the mixture is well frozen, place the jar in the Ninja Creami and select the “Ice” mode. If the texture is not creamy enough, add a teaspoon of coconut milk and restart the cycle.
- Tasting : Your ice cream is ready to be enjoyed! It is slightly spicy, with a creamy texture and a unique exotic taste. For a finishing touch, you can sprinkle a little grated coconut or add a few pieces of fresh fruit like mango or pineapple.
This ice cream is perfect to surprise your taste buds with a combination of original and comforting flavors!
