Conny's Golden Milk Ice Cream

Ingredients for 6 servings:

• 700 ml coconut milk (with 70% coconut content)
• 120 ml maple syrup
• 5 tsp turmeric powder, slightly heaped
• 2 tsp cinnamon, slightly heaped
• 2 tsp, leveled ginger powder
• 1 tsp, leveled coriander powder
• 1 tsp, levelled black pepper, freshly ground
• 1 pinch of salt
• 7 tbsp olive oil, mild

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 30 minutes

lactose-free, egg-free, soy-free and vegan

Tip in advance: Please make sure the spices are fresh. The fresher they are, the more intense the flavor. Old spices lose their flavor over time and become bland. Combine the coconut milk, spices, and maple syrup in a saucepan. Heat slowly over medium heat, stirring constantly with a whisk. Do not let it boil! Once everything is well combined and the mixture is hot, pour it into a glass bowl, let it cool to lukewarm, and refrigerate overnight. The next day, stir the solidified mixture thoroughly, ideally with a hand mixer. Slowly stir in the olive oil. Pour the ice cream mixture into the ice cream maker. The ice cream maker needs to run for different lengths of time depending on the manufacturer and model. When it is frozen and beautifully creamy, the vegan golden milk ice cream is ready. If you don’t have an ice cream maker, stir the mixture in the freezer. After half an hour, stir the frozen edges inwards and repeat this process several times until the mixture is completely frozen but still creamy.