• Julia Winnicki

New Recipe: Vegan Turmeric Ginger Ice Cream

This Valentine's Day add some spice into your life! Forget the usual chocolates and surprise your loved one with this original delicious dessert that will wow anyone, vegans and non-vegans alike.



I love turmeric so much, I want to put it in everything. Ice cream is no exception. I had the idea of creating a turmeric ginger ice cream for a while, and finally it came to fruition. Although it has quite an unusual flavor, this ice cream turned out to be our tasters' favorite. Even people who don't usually like ginger found it absolutely delicious. A well-balanced combination of ginger, turmeric, and lemon zest creates this specific taste that is not overwhelming, but present. Lemon zest adds just a little subtle lemon taste that balances the ginger, and turmeric gives this ice cream nice yellow color, not to mention its powerful anti-inflammatory properties. Topping it with crunchy toasted coconut flakes rounds it all up creating a great tropical healthy dessert. It took me two or three tries to get to the final version, and the result is well worth it.


For those of you who really love strong ginger taste when you feel the heat at the back of your throat, you can use 3-inch piece of fresh ginger instead of 2-inch and double the amount of dry ginger (total 2 tsp.), or adjust to your own taste.


Do not skip the black pepper though! Curcumin, which is an active component in turmeric, is not easily absorbed by our bodies. Black pepper contains an enzyme called pipperin, which increases bio-availability of curcumin by 2000%. That is why it is important to always add black pepper to turmeric in order to unlock its incredible healing potential. You will not taste it in the ice cream, but will get all the health benefits.


So, be brave, give it a try and let me know what you think!


Get the recipe here.


Happy cooking!


Julia




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