Cashew Milk Turmeric Ice Cream (No-Churn)

Golden, creamy, and completely dairy-free. This no-churn turmeric ice cream uses fresh cashew milk as its base — no ice cream machine, no complicated steps, just pure creamy goodness straight from your freezer.

Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free) | No-Churn

Prep Time: 10 minutes | Freeze Time: 6 to 8 hours (overnight) | Servings: 4 to 6

Ingredients

• 2 cups Alt Milk fresh cashew milk
• 1 can (400ml) full-fat coconut cream, chilled overnight
• 3 tbsp maple syrup
• 1.5 tsp turmeric powder
• 1/4 tsp cinnamon powder
• A pinch of black pepper (helps activate turmeric)
• 1/2 tsp vanilla extract
• A pinch of salt
• 1 tbsp cornflour or arrowroot powder (helps with creaminess)

Instructions

• Open the chilled coconut cream can and scoop out the thick cream that has settled on top into a large mixing bowl. Discard or save the liquid for smoothies.
• Whip the coconut cream with a hand mixer or whisk for 2 to 3 minutes until light and fluffy.
• In a separate bowl, whisk together cashew milk, maple syrup, turmeric, cinnamon, black pepper, vanilla extract, salt, and cornflour until fully combined and smooth.
• Gently fold the cashew milk mixture into the whipped coconut cream until everything is evenly combined. Do not overmix — you want to keep it as airy as possible.
• Pour the mixture into a freezer-safe container and smooth the top with a spatula.
• Press a sheet of parchment paper directly onto the surface to prevent ice crystals from forming.
• Freeze for at least 6 to 8 hours or overnight until completely set.
• When ready to serve, let the container sit at room temperature for 5 minutes to soften slightly before scooping.
• Scoop into bowls or cones and garnish with a pinch of turmeric, crushed pistachios, or a drizzle of maple syrup.

Tip: Cashew milk is the best plant-based milk for ice cream — its natural richness and mild flavour create a beautifully smooth, creamy base without any icy texture. Chilling the coconut cream overnight is the key step — do not skip it, as it is what gives the ice cream its thick, scoopable consistency.

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