Spiced Manuka Golden Milk Ice Cream – A Healthy Treat

Spiced Manuka Golden Milk Ice Cream – A Healthy Treat

Vegetarian, Dairy-free, Gluten-free, Egg-free

This is the “Spiced Manuka Golden Milk” recipe originally from MindBodyGreen.com, with an ice cream twist!

Coconut milk, turmeric, and manuka honey provide the foundation for this recipe. If you resist indulging in ice cream because you think it isn’t good for your health or immunity, this healthy ice cream solves that issue. It feels like a treat, with sweetness and spice to please the palate and creaminess for the senses, but it’s not your usual inflammatory ice cream – in fact, quite the opposite!

This recipe relies on soothing manuka honey, the best choice for a sore throat or sensitive stomach. This special honey variety comes from New Zealand and contains unique compounds like leptosperin and MGO, as well as amino acids, vitamins, minerals, and enzymes. Flora Manuka Honey boasts many 5-star ratings and is UMF graded up to 15+. It is a go-to solution when dealing with a pesky cough causing throat irritation.

Turmeric is not only a colorful aromatic spice, it has been used internally and externally as a medicine since at least the times of the ancient Assyrians and Greeks. In Western herbal medicine it is used for supporting healthy liver function. It has also been used in Ayurvedic medicine for thousands of years to support immune function, good digestion, and promote cardiovascular health.*

Golden milk, and this ice cream based on golden milk, can be made to suit your taste. Don’t worry if you do not have every ingredient. A pinch of salt helps the flavor and a pinch of pepper potentiates the turmeric, but use the spices you enjoy and have on hand. You can use dry, ground spices, or cook fresh whole spices in the coconut milk to infuse their flavors into the mix, whichever you prefer. Make it rich and thick using the higher-fat coconut cream in place of some or all the coconut milk. 

Spiced Manuka Golden Milk Ice Cream


Notes For Making Great Ice Cream

  • Get started early. Pre-freeze the metal container, bread tin or ice cream maker bowl, preferably for 24 hours prior to pouring your ice cream into it, for best results. Pop it in the freezer the day before you need it. 
  • Taste the base. Flavor development is critical for ice cream because we do not taste cold things as intensely. When tasting your base, you may want it sweeter than you think. Add some regular honey if need be. You should not taste pepper too much before chilling as pepper can become more pronounced after freezing. 
  • Be patient. Your liquid base will taste better and have a creamier mouth feel if you let it age overnight, as the fat coalesces, and flavor develops. So, make your mix, and chill it in the fridge for the next day.
  • Cool it fast. Freezing your mix as quickly as possible helps ensure small ice crystals, keeping it creamy without ice chunks. The liquid should be cool prior to going into the freezer and each time you take it out for a churning, get it freezing quickly again.


40 oz. Coconut milk or Coconut cream (we used 2 milk + 1 cream)
2-3 teaspoons or 2-3 tablespoons Turmeric (dry ground OR fresh grated)
4 tablespoons Flora Manuka Honey
¼ - ½ teaspoon Salt of choice
¼ teaspoon Fresh white pepper (black works too of course)
½ teaspoon Ground ginger (or simmer a few slices in the milk*)
½ teaspoon Ground cinnamon (or simmer a couple of cinnamon sticks)
½ teaspoon Ground cardamom (or simmer 4-5 cardamom pods)
1 OR 1 tsp Vanilla bean, seeds scraped OR Vanilla extract
*Avoid ginger juice – it can curdle milks.
  • Freeze a shallow metal container (bread pans are popular) or the bowl of an ice cream maker. Then, in a medium saucepan over medium heat, whisk and simmer all ingredients, except the Manuka Honey. If using fresh whole spices, simmer 10 minutes. Let cool somewhat, then stir in honey with a metal spoon (wood can stain). Taste and adjust. Pour into container. Refrigerate overnight.
  • Later, strain the chilled mix into your frozen container and place in freezer for 4 hours. 10 minutes in, take it out and cream it by hand, or churn according to the ice cream maker's directions. Repeat once or twice. After 4 hours, your ice cream is ready to enjoy! Drizzle with sauce or sprinkle with candied ginger.

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Dana Green Remedios, RHN, RNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.234>