I find it hard to resist fresh turmeric and I am so happy it is more readily available these days. And ever since tasting the Turmeric Latte Ice Cream at Unframed on Kloof Street I have been wanting to make my own version of Turmeric Latte Ice Cream. It is deliciously spicy with that warm turmeric flavour and the colour is pretty fantastic.

Turmeric Latte Ice Cream

And I thought the ice cream would go really well with that classic South African dessert, the super sweet but we can’t go without it malva pudding. And I was right. The icy cold spiced ice cream works wonderfully with the warm sweet spongy pudding. I have realised that I do not have a recipe for a malva pudding on the blog but I have had an idea for a while now to give it an interesting twist so I think I must get going with that before winter has come and gone.

Turmeric Latte Ice Cream

This recipe for Turmeric Latte Ice Cream is slightly adapted from a recipe on the Mimimalist Baker. Her recipe is completely vegan and I kept it vegan and added no eggs. The recipe calls for almond milk which I purchased from a retailer but next time I will make my own almond milk (recipe here) as the store bought stuff was a bit watery for my taste and my homemade version is delicious and creamy, therefor I found the texture of the ice cream a bit crumbly even though I churned it in my ice cream machine. So do use the best quality almond milk you can get or make your own, if not almond I think cashew will do the trick as well.

I am not a huge fan of crystalized ginger as as the original recipe called for and added some candied orange peel in stead. I think it worked really well.  I also suggest that you taste the mixture before freezing as it might need just a bit more maple syrup. You can also replace the maple syrup with some honey. Enjoy!

Turmeric Latte Ice Cream

Turmeric Latte Ice Cream

Turmeric Latte Ice Cream


  • 400 ml full fat coconut milk
  • 400 ml almond milk
  • 60 ml maple syrup plus more to taste
  • 40 g fresh turmeric root unpeeled and roughly sliced
  • 5 ml ground ginger
  • 5 ml dried lemon grass
  • 3 pieces cinnamon bark
  • good pinch of sea salt
  • 5 ml vanilla extract
  • 30 ml Baleia Extra Virgin Olive Oil
  • 50 g candied peel optional


  • Add all the ingredients except the olive oil and candied peel to a large saucepan and heat over medium heat
  • Bring to a slow simmer while stirring to combine all the ingredients
  • Remove from heat, taste and adjust the flavour (adding more ginger or cinnamon) or sweetness as needed
  • Let the mixture infuse and cool to room temperature for two – three hours until you have the desired turmeric strength of the mixture
  • Strain then cover and chill for at least 4-6 hours.
  • Once chilled whisk in the olive oil to combine
  • Churn in an ice cream maker according to manufacturer’s instructions
  • Once churned mix in the candied peel and transfer the ice cream to a large freezer-safe container, cover and freeze until firm
  • Best eaten within 7 days

** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil

I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.

Here are a few more of my favourite ice cream recipes:

Pumpkin Ale and Smashed Toffee Ice Cream

Early Grey Ice Cream Sandwiches

Frozen Zabaglione

Peppermint Ice Cream Cake

Peppermint Ice Cream Cake

More photos, food and travel stories on: Instagram Pinterest Twitter Facebook YouTube

Roasted Butternut with Miso and Garlic
Muesli Buttermilk Rusks



Leave a Reply

error: Image can be purchased on www.stockfood.com
× Ask Hein