• 2 x 400ml coconut milk
  • 85g maple syrup
  • 5cm fresh ginger, cut into slices
  • 1 tbsp ground turmeric
  • 1 tsp whole black peppercorns
  • 1 tsp cardamom pods, crushed
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • 1 bay leaf


  1. 1

    Add the coconut milk, maple syrup, ginger, turmeric, peppercorns and cardamom to a large saucepan and whisk together. Add the cinnamon stick, vanilla bean and bay leaf and place over a medium heat. Bring to a gentle simmer, stirring often, then remove from the heat.

  2. 2

    Transfer the mixture, including the ginger, to a mixing bowl and leave to cool to room temperature. Cover and chill in your refrigerator for 4-5 hours or overnight. 

  3. 3

    Once completely cold, strain to remove the solids. Prepare your ice cream maker according to the manufacturer’s instructions, then add the turmeric mixture. Churn for 30-35 minutes until it looks like soft serve ice cream.

  4. 4

    Once churned, transfer the ice cream to a large freezer-safe container, smoothing the top. Cover securely and freeze for at least 4-6 hours or until firm. If freezing for a long period, set out for 30 minutes before serving to soften, and use a hot ice cream scoop to ease the scooping.

Nutritional Details

Each serving provides
  • Energy 607kj 145kcal 7%
  • Fat 12.2g 17%
  • Saturates 10.3g 52%
  • Sugars 7.3g 8%
  • Salt 0.04g <1%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

8.0g carbohydrate 0.4g fibre 0.6g protein

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