Golden Milk "Nice" Cream
Prep Time: 15 Minutes
Chill Time: 8 Hours
Serves: 8
Ingredients:
- 3 cups full-fat coconut cream
- 1/2 cup Sproud Plant-Based Milk
- 4 quarter-size slices fresh ginger
- 1/3 cup honey or maple syrup
- 1 pinch Selina Naturally Celtic Sea Salt
- 1-1/2 tsp. ground turmeric
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground cardamom
- 1 tsp. pure vanilla extract
- 2 Tbsp. Nutiva refined coconut oil
Instructions:
Blender
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In blender, combine all ingredients and process until smooth.
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Pour mixture into 7x11 baking pan and freeze for 4-1/2 hours.
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Remove and re-blend (this infuses oxygen to make it creamier.) Freeze overnight.
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If creamier consistency is desired, re-blend prior to serving
Ice Cream Maker
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The day before, place your ice cream maker’s churning bowl in freezer to chill.
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In blender, combine all ingredients and process until smooth.
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Add mixture to ice cream maker and follow manufacturer’s directions to churn.
Tip: Set out "nice cream" for 10 minutes before serving to soften. Use ice cream scoop warmed in hot water to ease scooping.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
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