Toasted Coconut and Turmeric Ice Cream

Turmeric ginger ice cream

Serves: 6

Total Time:


  • 2 cups full fat coconut milk
  • 1 can (14 ounces) coconut cream
  • 1/2 cup water
  • 1 cup toasted shredded coconut, sweetened or unsweetened
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon ginger powder
  • 2 teaspoons turmeric powder
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract


  • Combine all ingredients except vanilla in a large saucepan, whisk together, and bring to a simmer over medium heat.
  • Once thoroughly combined, remove from heat, add vanilla, and allow to cool.
  • Taste and add more turmeric, salt, or sugar as needed.
  • Cover and chill in refrigerator overnight while your ice cream maker chills in the freezer.
  • The next day, whisk again and then add mixture to ice cream maker.
  • Churn according to manufacturer's instructions, 20-30 minutes until creamy.
  • Transfer to freezer safe container and freeze for 4-6 hours.
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