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Test Kitchen Approved

Golden Milk Coconut Ice Cream

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Prep Time

40 Minutes

Cooking Time

5 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

A sunshiney-yellow vegan ice cream, perfect for summer or fall with flavors of coconut, maple, and chai.

Serving Suggestions

Top with an extra drizzle of maple syrup, caramel sauce, and/or slivered almonds.

Ingredients

1 (13.5 oz.) can coconut cream

1 (13.5 oz.) can full-fat coconut milk

⅔ cups maple syrup


1 Tbsp. corn starch

½ tsp. Kosher Salt

Savory Spice ingredients in this recipe

  • Golden Milk Chai Latte

    Chai it, you'll like it a latte! Golden milk, also called turmeric milk, is a traditional Ayurvedic drink from India that is served hot. You might ...

    View full details

Directions

Combine all ingredients in a medium pot and whisk thoroughly. Heat over medium-high until the solid fat from the coconut cream and milk has melted, whisking often. Bring mixture to a simmer, then remove from heat. Pour through a fine-meshed sieve into a metal or glass bowl, place plastic wrap directly on the surface, and chill ice cream mixture for 6 to 12 hours. If you're in a hurry, carefully pour hot liquid into a gallon-sized zip top bag, seal, and place into a large bowl of ice water to quickly cool. Churn cooled ice cream base in your ice cream machine according to manufacturer's directions. Serve from the ice cream machine for soft serve or freeze in an airtight container until firm, about 4 hours.