Look at the photo below, I agree its green kinda weird, but there is ginger so its promising. There is a lot of dairy free recipes for ice-cream out there, a lot of them now are using frozen bananas since it makes the process simpler, but I found this one using coconut milk, something I haven’t tried before. Its not the most rustic recipe here but hey its fresh so that counts.
- 2 (15oz) full-fat cans coconut milk, there are also recipes online for this if you can get fresh coconuts
- 1 tablespoon arrowroot powder (or 1/2 teaspoon xantham gum)
- 1/2 cup maple syrup or other sweetener
- 2 inch peeled knob of ginger + 1/4 cup grated ginger
- 2 inch peeled knob of turmeric + 1/4 cup grated turmeric (if you can’t find the root and only have the powder, its harder to find than ginger, this is about 2 teaspoons and 4 teaspoons respectively)
- 1/3 cup finely chopped crystallized ginger (you can buy it from the candy section or make your own using this: link. Warning, it takes a while)
- Pinch of sea salt
Lets make ice cream
- In a bowl, whisk together 1/4 cup of coconut milk with arrowroot powder to form a thick slurry, set aside.
- Heat the rest of coconut milk, maple syrup, ginger knob, turmeric knob & grated turmeric (or 4 teaspoons of powder) in a small saucepan. Bring to low boil then cover and let infuse until cool.
- Strain the ginger & turmeric through a fine mesh sieve, then return to saucepan and whisk in the slurry until smooth.
- Remove from heat, then mix in sea salt and grated & crystallized ginger.
- Let the mixture cool completely, then refrigerate overnight or 5-6 hours before adding to your ice cream maker. Use as brand directs or about 25-30 minutes. If you do not own a ice cream maker you can stick it in the freezer but you have to fold the mixture, like stirring but using a spatula and slower, every 30 minutes until you think its done. You can also check online for other methods, there is a lot.
- Store in a glass tupperware container or loaf pan.
recipe originally from www.sassy-kitchen.com