Turmeric Coconut Ice Cream (Vegan and Dairy-Free!)
New "it" superfood turmeric is the star in this vegan, dairy-free ice cream made solely from coconut milk. The perfect healthy warm weather treat!
Servings: 8 servings
- 2 14-ounce cans full-fat coconut milk Trader Joe's brand did not work for me!
- 1/4 cup cane sugar
- 1/4 cup maple syrup
- 3 tablespoons coconut oil, melted
- 1 tablespoon vanilla extract
- 1 teaspoon turmeric
- 1/4 teaspoon salt
Be sure to freeze your ice cream machine canister the night before you want to make this!
Add all ingredients to a blender and blend on medium-high until sugar dissolves and everything is well-combined.
Pour mixture into ice cream maker and churn according to maker’s directions.
Transfer ice cream to an 8- or 9-inch loaf pan and cover with plastic wrap, being sure to press the wrap down on the surface of the ice cream. This will help it from preventing too much of a film as it freezes.
Freeze for 4-6 hours. Remember to remove the ice cream from the freezer 10-20 minutes before you want to enjoy it so it can soften up a bit!
Calories: 103kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Sodium: 74mg | Potassium: 29mg | Fiber: 1g | Sugar: 12g | Calcium: 11mg | Iron: 1mg