When it’s too hot for lattes, but you’ve got to have your golden milk—make it into ice cream. This golden latte ice cream is made from creamy coconut milk and warm spices like cinnamon and turmeric. Beat the heat and flight inflammation all in one scoop!
I’ve been dying to test out my ice cream maker all summer, so I asked you guys for some flavor ideas on Instagram. I loved all your suggestions, I would seriously make them all (and still might) but I decided to start with a request for something vegan. This golden latte ice cream is made with coconut milk and tastes just like everyone’s favorite golden elixir.
I had so much fun with this project—I basically turned my Golden milk latte recipe into ice cream. Um, win. There’s just something about ice cream that gets me giddy. I love the flavors and textures and how it drips when it melts—it’s just romantic. And those hot summer nights when you have to speed lick your way to the cone because it’s melting down your fist, but you don’t even care because #worthit. LOVE that.
Ok, let’s get back on course. So the biggest obstacle I faced with making vegan ice cream was the texture. It tends to get a bit more crystalized than dairy ice cream because it’s missing that high fat content from the cream and eggs. But full-fat coconut milk is a great dairy-free alternative because it’s naturally rich and creamy.
Adding some coconut milk powder will also help to make it less icy. Just make sure you don’t leave your base in the fridge overnight or the powder will absorb and expand into a solid mousse-like consistency. Speaking from experience. A coconut milk mousse sounds kind of delicious though, I might be on to something here! You can find coconut milk powder at Whole Foods in the aisle with the boxed non-dairy milk.
Another trick I learned that will blow your damn mind is to use a tablespoon of vodka in your base to lower the freezing point so that it’s easier to scoop when frozen. GENIUS, am I right? Shout out my girls over at Well Fed Baker and Tutti Dolci for the tips!
In addition to being vegan, this ice cream has no artificial sweeteners and is loaded with healthy fats from the coconut milk and nut butter. Plus, curcumin—the compound found in turmeric—fights inflammation and is a powerful antioxidant. So don’t be shy, pile on that extra scoop! Your skin will thank you.
Vegan-friendly golden latte ice cream
- 2 (13.5 oz) cans full-fat coconut milk
- 1/2 cup coconut milk powder
- 1/4 cup maple syrup
- 1 tbsp turmeric
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- 1-2 tbsp nut butter (cashew, almond, peanut)
- 1/4 tsp salt
Freeze your ice cream maker according to manufacturer’s instructions—usually overnight.
Shake up cans of coconut milk and add to a blender with all other ingredients. Blend on high until smooth and creamy. Pour into a mixing bowl, cover with plastic wrap, and pop in the fridge for 30-60 minutes until it’s completely chilled. Do not leave overnight—the coconut milk powder will cause it to thicken and solidify slightly.
Pour mixture into an ice cream maker and churn for 20-30 minutes or until it reaches the consistency of soft serve. Transfer to an airtight container and store in the freezer for 2-4 hours. The texture will get more crystalized the longer it sits, so it’s best served the same day.
Put in a cone or eat on its own! Sprinkle some extra cinnamon on top if you’re feeling it.
For more summer treats check out my Pumpkin cheesecake milkshake or Green tea “ice cream!”