No-Churn Golden Milk Ice Cream

When I tasted the golden milk my sister made for me, I thought that it would make a great ice cream flavor. And it does! The spices combined with the creaminess of no-churn ice cream taste great.


No-Churn Golden Milk Ice Cream

Yield: 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 3 tablespoons peanut butter OR almond butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • Dash of ground black pepper OR ground cardamom OR ground cloves
  • Pinch fine salt
  • 2 cups heavy cream, cold
  1. Chill a 9″ x 5″ metal loaf pan.
  2. Whisk together the condensed milk, peanut butter OR almond butter, vanilla, cinnamon, turmeric, ginger, pepper OR cardamom OR cloves, and salt in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into metal loaf pan and freeze, covered, until solid and scoopable, about 5 hours.

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