Mango Golden Milk Ice Cream


1 can (14 oz) full fat coconut milk
1 carton coconut cream (Let's Do Organic makes an additive free version)
OR 2 cans of coconut milk
1” piece of fresh ginger, peeled and grated
Pinch sea salt
3 tsp ground turmeric
1/16 tsp ground black pepper
½ tsp ground Ceylon cinnamon
1 tsp vanilla extract
½ tsp vanilla powder (optional)
4 cups frozen mango chunks
1/8 -1/4 cup maple syrup (optional, to taste)

optional: additional ginger or a dash of cayenne to kick it up a notch.


  1. If using an ice cream maker, be sure to place your churning bowl in the freezer the night before to properly chill.
  2. Over medium low heat combine coconut milk, ginger, sea salt and spices in a medium saucepan, whisking to combine.
  3. When well combined and steaming, but not boiling, remove from heat and add vanilla extract and vanilla powder, if using.
  4. Add maple syrup, or adjust other flavours to suit your preference.
  5. To the bowl of a powerful blender, add frozen mango chunks and coconut milk mixture.
  6. Blend until smooth and no chunks remain.
  7. Add mango mixture to the ice cream maker and churn until it resembles soft serve, usually 20 – 30 minutes.
  8. Transfer to a freezer safe container, cover and freeze for 4 – 6 hours, or until firm.
  9. Set out for about 10 minutes before serving to allow ice cream to soften for easy scooping.
  10. This ice cream will keep well in the freezer for a couple of weeks.
  11. If you do not have an ice cream maker you can simply freeze the mixture, it will be a bit denser but still delicious!