Can ice cream be healthy? When made with Botanica’s Turmeric Golden Mylk and coconut milk it is! Deliciously cold but with oodles of warm spicy flavours. Scoop it up in a cone or into a dish or shape into quenelles for a special dinner.
Serves6
Recipe Type: Dessert Vegetarian
Ingredients
- 14 oz (398 mL) can full fat coconut milk
- 14 oz (398 mL) can coconut cream
- 3 Tbsp (45 mL) Botanica Turmeric Golden Mylk
- 2 Tbsp (30 mL) maple syrup
- 1 Tbsp (15 mL) finely minced candied ginger, optional
- Sliced natural almonds, toasted
Directions
1. Combine ingredients, except for almonds in a blender. Whirl until smooth. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.
2. Serve in bowls or in a cone and top with sliced almonds.
To serve as quenelles, follow the instructions on Bon Appetit. It takes a bit of practice but once you’ve mastered the technique you’ll likely want to do it every time you serve up ice cream.
