This Vegan Turmeric Ginger Ice Cream is one of my new favorite recipes and I could not be more excited with how this turned out. I really love playing around with unique and non-traditional ice cream flavors. There is so much you can do with the base of creamy and sweet coconut milk. Sweetness allows you to really expand the flavor profile and balance it with robust and complex spices.
Okay, I will stop talking about flavor profiles and talk more about the ice cream. I have a recipe here on the blog for Almond Butter, Turmeric and Ginger Cookies. They are hands down one of the best recipes I have on this website. So be sure to check that out.
I use fresh turmeric and ginger in this recipe. I have not even tried using ground so I don’t have any substitutions for you. I like to use ground in savory dishes but I find that the fresh really makes a difference in baked goods or sweet dishes. Most health foods stores should carry fresh turmeric and even my local Kroger carries it now.
Turmeric is such a powerful anti-inflammatory spice and something that I like to try to add to dishes to not only gives lots of flavor but give me an extra boost of nutrients.
I decided to top this ice cream with some maple candied pecans. You definitely don’t have to do that but I find that the texture is nice and also the sweetness helps mellow out the heavy spice flavor. You have two options with these candied pecans. You can cook them less and have more like a caramel coating (see image) or you can cook them for about another 2 minutes and have a really crunch sugared pecan that you can chop in to pieces. It is really a preference thing because both are equally as delicious.
If you saw my ice cream post from a few weeks ago you know that I recommend Date Lady Dates for my ice cream recipes. They are basically like caramel and they create the perfect texture for vegan ice cream and also add a really nice flavor. I really can’t recommend them enough! You can check out their products HERE.
Hope you all are feeling adventurous and want to add some anti-inflammatory turmeric to your treats!
- 2 cans coconut milk
- 3.5 ounces dates, pitted (I used Date Lady - game changer)
- ¼ cup maple syrup
- 1 Tbsp vanilla extract
- 3 tsp ground cinnamon
- 2 Tbsp fresh turmeric, freshly grated
- 3 tsp fresh ginger, freshly grated
- 1 tsp nutmeg, freshly ground
- ¼ tsp black pepper, freshly ground
- Pinch of salt
- 1 cup pecans
- 1 Tbsp coconut oil
- 1/3 cup maple
- Combine all of the ice cream ingredients in a blender and blend until smooth. Strain the batter through a sieve if dates are not fully blended.
- Add to ice cream maker and follow according to manufacturers instructions.
- Store in an airtight container and freeze for a minimum of 4 hours.
- Heat a skillet to a medium heat and add the coconut oil and melt.
- Add the maple syrup and let mixture lightly simmer for about two minutes, stirring frequently.
- Add the pecans and let the mixture simmer and stir them frequently. Let the mixture reduce and simmer for about 8-10 minutes until sugar mixture is thickened.
- Pour the pecans on a baking sheet lined with parchment paper and let set.
- Serve whole or chop pecans for ice cream garnish.
- The maple pecans can either be soft or crunch depending on how long you cook the mixture. I have had them both ways and both are equally as good. The pecans in the image are on the soft/caramel side – simmered for about 8 minutes.
- I used this ice cream maker to make this recipe.
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