We love ice cream, and this creamy-textured play on Ruth’s Golden Milk will not leave you disappointed! As turmeric hums its inflammatory fighting tune, it partners with cinnamon, which can help balance blood sugar levels and coconut milk, which is full of antioxidants. This sweet treat full of health benefits is worth waiting for, and time is certainly something we have on our hands right now!
- 2 cans of full-fat coconut milk
- ¼ cup maple syrup
- 2 ½ tsp turmeric
- 1 ½ tsp ground cinnamon
- Pinch of black pepper
- Pinch of sea salt or Himalayan pink salt
- 4 slices of ginger
- 1 tsp vanilla extract
- 1 Tbsp olive oil (optional)
Step 1: Line a loaf tin with parchment paper and place in the freezer overnight.
Step 2: In a pan, warm up the coconut milk, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, and pepper. Keep whisking the ingredients so they combine, but don’t boil the mixture.
Step 3: Remove from the heat and stir in the vanilla extract. Place the mixture into a bowl and let cool. Cover and place in the refrigerator overnight.
Step 4: On the next day, use a spoon to remove the ginger. Add the olive oil if you would like to and combine this into the mixture. If you don’t have an ice-cream churner, use an electric hand whisk on medium speed until the mixture looks like soft-serve; this could take about 15 minutes.
Step 5: Once churned, transfer the ice cream into your loaf tin and smooth over the top with a spoon.
Step 6: Freeze for 6 to 8 hours and bring out 10 minutes before serving. Use a hot ice cream scoop and serve with fresh berries or by itself.
Yours in health,
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