This May, join us as we gear up for the first day of summer with recipes and ideas to make it your best ever. Let the summer countdown begin.
We would like to consider ourselves connoisseurs when it comes to ice cream. So we took the challenge of making vegan ice cream very seriously. With dairy out of the question, we decided to go the coconut route and riffed on golden milk, a popular vegan beverage of coconut milk steeped with ginger, turmeric and honey (known for its anti-inflammatory properties). We adapted the beverage into an ice cream base for a super-creamy ice cream that you would never guess is vegan.
Since we didn't use eggs to make the base, it's very important to chill it before churning. This allows not only for the flavors to infuse, but the fats in the coconut milk and cream of coconut to solidify, making for a creamier ice cream.
To learn more, read "Non-Dairy Queen."
Golden Milk Vegan Ice CreamRecipe from the Tasting Table Test Kitchen
Yield: 3¾ cups ice cream
Prep Time: 10 minutes, plus overnight chilling, churning and freezing time
Cook Time: 5 minutes
Total Time: 15 minutes, plus overnight chilling, churning and freezing time
3 cups coconut milk
½ cup cream of coconut
One 1-inch piece ginger, thinly sliced
¼ cup honey, plus more for garnish
2 teaspoons ground turmeric
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cardamom
¼ teaspoon freshly ground black pepper
1 vanilla bean, seeds scraped
Chopped candied ginger, for garnish
1. In a medium saucepan, whisk together all the ingredients, minus the candied ginger, and bring to a simmer over medium heat. Let cool completely, then refrigerate overnight. Make sure you freeze the bowl of an ice cream maker during this time.
2. The next day, strain the base into the bowl of the ice cream maker and churn according to the manufacturer's directions. Scrape into a shallow dish and freeze for at least 4 hours. Scoop the ice cream into bowls and drizzle with honey. Garnish with chopped candied ginger, then serve.
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