Turmeric, Coconut... Ice Cream!
This month has been all about the brain, and all the things you can do to give it a boost. We've talked stress-reduction, combating inflammation, and exercise... and I like to think that this recipe combines all three!
This healthy ice cream features an unusual ingredient: turmeric! Turmeric is loaded with curcumin, which is one of the most anti-inflammatory agents you can get in whole foods.
Lowering inflammation... check.
This is also a sweet treat that's free of dairy and processed sugars (it relies on maple syrup for its sweetness), so it's the perfect reward for getting out there and exercising.
Encouraging exercise... check.
Also, this is ICE CREAM, people.
Stress reduction... check.
Turmeric Coconut Ice Cream
- 1 14-ounce can coconut milk
- Half of a 14-ounce can coconut cream (or ½ cup coconut milk or coconut yogurt)
- 1 cup raw cashews (soaked)
- 3 T raw pecans (and as many other pecans as desired for topping)
- ¼ cup maple syrup
- 2 t turmeric
- 1 t cinnamon
- ½ t ground ginger
- ¼ t cardamom
Soak cashews in a bowl of water overnight (or until soggy—a minimum of 2 hours).
Once the cashews are ready, layer a standard meatloaf pan with parchment paper, allowing the ends to hang over the sides. Place in the freezer while preparing the ice cream.
Drain cashews, and add them to a blender or food processor—along with all the other ingredients.
Process on high until pecans and cashews are broken down and everything is fully combined.
Remove the prepared pan from the freezer, and pour the ice cream mixture into the pan.
Place in the freezer overnight to harden. Be sure to place the pan on a flat surface, so it hardens evenly.
The next day, remove from the freezer.
Top with more pecans, and serve!