Creamy Vegan Golden Milk Ice Cream
This rich and vibrant golden milk ice cream is loaded with warming spices and naturally sweetened with Medjool dates. Made with creamy coconut milk, cashews, and a touch of energizing adaptogenic Golden Sun Milk from Anima Mundi, this frozen treat is easy to make, healthy, and simply luxurious—vegan, gluten-free, refined sugar-free, and made with only plant-based and healing ingredients.
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.
Video
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