Summary

Ingredients

• 700 ml coconut milk (with 70% coconut content)
• 120 ml maple syrup
• 5 teaspoons turmeric powder, lightly heaped
• 2 teaspoons cinnamon, lightly heaped
• 2 teaspoons, leveled ginger powder
• 1 teaspoon, leveled coriander powder
• 1 teaspoon, leveled black pepper, freshly ground
• 1 pinch (s) salt
• 7 tablespoon olive oil, mild

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Instructions

1. Tip in advance: Please make sure that the spices are fresh. Because the fresher the more intense the taste. Old spices lose their taste over time and become bland.
2. Put the coconut milk with the spices and maple syrup in a saucepan. Heat slowly over medium heat with a whisk, stirring constantly. Do not let cook! As soon as everything is well connected and the mixture is hot, pour into a glass bowl, let cool to lukewarm and put in the fridge overnight to steep.
3. The next day, stir the solidified mass well, preferably with a hand mixer. Slowly stir in the olive oil. Put the ice cream mass in the ice cream maker. The ice machine has to work for different lengths of time depending on the manufacturer and model. When it`s frozen and nice and creamy, the vegan Golden Milk Ice Cream is ready.
4. If you don`t have an ice cream machine, you can put the mixture in the freezer after stirring it. After half an hour stir the frozen edge inwards and repeat this process several times until the whole mixture is frozen through, but still creamy.