This Creamy Vegan Golden Milk Ice Cream is spiced, silky, and surprisingly simple with earthy turmeric flavors, subtle sweetness, a hint of spice, and an indulgent texture, thanks to cashews and coconut milk. It's the kind of vegan ice cream that doesn't feel like a compromise.
If you love turmeric milk lattes, you'll flip for this golden milk ice cream. This is the newest addition to my summer rotation. Similar to my Mangosteen Hibiscus Ice Cream and my Vegan Vanilla Rose Ice Cream, this treat is also infused with healing and anti-inflammatory properties from a spice blend and energizing adaptogens, all wrapped in one golden sun milk combo powder from Anima Mundi that simply makes this beautiful vegan dessert divine.
It also makes this ice cream recipe super easy to make because you'll only need a few small amounts to add those delicious chai-spiced flavors and warming ingredients. If you're interested in shopping at Anima Mundi, use my code: "NATURALVEGAN" for 15% off! You can also use this Golden Sun Milk in your morning drink or whenever you need a pick-me-up without the caffeine rush.
As an Amazon Associate, I earn from qualifying purchases.
This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.
Jump to:
Ingredients To Make This Vegan Ice Cream:
Here's what you need to make this luxuriously creamy vegan golden milk ice cream.
- Medjool Dates: A natural sweetener that also helps thicken the base. Their caramel-like flavor pairs beautifully with the turmeric.
- Raw Cashews: When soaked and blended, they mimic the body of traditional ice cream without any dairy or heavy cream. Use extras to make my No-Bake Vegan Strawberry Cheesecake Bars.
- Water: This is used to soak the cashews and dates and then used to blend the ice cream.
- Tapioca Syrup: It's an all-natural sweetener that keeps the texture of the ice cream soft and scoopable. Use extras to make my Vegan Hot Chocolate Ice Cream.
- Full-Fat Coconut Milk: This creamy liquid adds richness and fat, crucial for that classic creamy mouthfeel, while still keeping it plant-based.
- Vanilla Extract: It enhances sweetness and rounds out the flavor.
- Golden Sun Milk (Anima Mundi): A spice and herb blend that includes turmeric, black pepper, and ginger, giving your ice cream its signature golden hue and warming flavor. But it is also carefully crafted and designed to support your body and mind. It elevates this vegan golden milk ice cream from a regular treat to a dessert you can feel good about and gives you energy-what's not to love? I am a big fan of Anima Mundi products and use them in various recipes, and if you want to try them, use my code: "NATURALVEGAN" for 15% off!
See the recipe card for quantities.
How To Make It:
With just a few quality ingredients and a few preparations, this golden milk ice cream is quite easy to make.
- Soak: Soak pitted dates and cashews in a bowl of water for at least 4 hours, or overnight.
- Blend: Add the soaked mixture to a high-speed blender with the rest of the ingredients. Blend until silky smooth-this is your ice cream base.
- Churn: Pour the base into your ice cream maker and churn according to instructions until you have a soft-serve consistency.
- Freeze & Serve: Scoop into a loaf pan or an airtight container for a couple of hours or until firm. Let it sit for a few minutes at room temperature before scooping and serving with your favorite toppings.
Top Tips:
- Use a High-Speed Blender for Blending: You want to obtain a super smooth base when blending the soaked dates and cashew mixture to avoid gritty cashew bits.
- Water: Don't discard the water the dates and cashews soaked in-this small amount of liquid helps everything blend smoothly.
- Churn: Churn immediately after blending; the fresher the base, the better the texture.
- Taste Test: Taste before churning and adjust the spice-some like more kick or a sweeter taste.
- Freezing: Don't skip the plastic wrap on the surface before freezing-it helps prevent ice crystals.
Variations And Substitutions:
- No Tapioca Syrup? Sub maple syrup or agave in the same amount, but tapioca gives the smoothest result.
- Extra Creamy? Add a spoonful of coconut cream for a richer texture.
Storage:
Store in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly on the surface to prevent freezer burn. Let it thaw for 5-10 minutes before scooping to soften.
Equipment Needed:
- High-Speed Blender: To blend the dates and cashews with soaked water.
- Ice Cream Maker: To churn the golden milk ice cream.
- Medium Mixing Bowl: For soaking the dates and cashews.
- Loaf Pan or Freezer-Safe Container: To store the ice cream in the freezer.
- Plastic Wrap or Parchment: To prevent freezer burn.
Recipe FAQs:
You can, but it won't be as creamy. You'll miss the richness of creamy coconut milk, so I don't recommend it.
This golden milk ice cream is smooth, dense, and closer to Philly-style ice creams-no eggs, and of course, vegan, but rich and satisfying.
Tapioca syrup prevents ice crystals and keeps things soft even after freezing. Maple syrup works, but the texture may be slightly icier.
Absolutely. Add extra turmeric, black pepper, or a pinch of cardamom if you want to turn up the flavor. But I think you're going to love the spice and herb mix of Anima Mundi's golden sun milk.
More Amazing Vegan Ice Cream To Try Next:
Looking for other delicious vegan ice cream recipes like this? Try these:
If you try this Creamy Vegan Golden Milk Ice Cream Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Creamy Vegan Golden Milk Ice Cream
Equipment
- 1 ice cream container
Ingredients
- 1 cup medjool dates packed
- 1 cup raw cashews
- 1 ½ cups water
- ¼ cup tapioca syrup
- 1 13.5 can full-fat coconut milk
- 2 teaspoon vanilla extract
- 2 tablespoons Anima Mundi Golden Sun Milk "NATURALVEGAN" for 15% off
Instructions
Soak Together:
- Add the pitted dates and raw cashews to a bowl with the 1½ cups of water.
- Let soak for at least 4 hours (or overnight). For a quicker method, use hot water and soak for 30-60 minutes.
- Do not discard the soaking water - it goes into the blender too!
Blend:
- Transfer the soaked dates, cashews, and soaking water to a high-speed blender.
- Add the tapioca syrup, coconut milk, vanilla extract, and Golden Sun Milk powder.
- Blend on high until completely smooth and creamy.
Churn:
- Churn the mixture in an ice cream maker according to your machine's instructions (usually 20-30 minutes) until thick and soft-serve-like.
Freeze:
- Scoop into a container, smooth the top, and freeze for at least 4 hours or until firm. If you don't want to wait, you can enjoy it immediately as soft serve ice cream!
Serve:
- Let it sit at room temperature for 5-10 minutes before scooping. Optional toppings: cinnamon, toasted coconut, or a drizzle of tahini or maple syrup.
More Anima Mundi Recipes:
Looking for more recipes to make with your favorite Anima Mundi Products? Make sure to check out some of the other recipes on my website!:
Sarah | Well and Full says
What a delicious recipe! Golden milk is perfect in ice cream 🙂