Steadily I’ve been getting more and more adventurous when it comes to desserts. Stepping out of my comfort zone, I created this delicious dish! Golden milk ice cream with cardamom-spiced meringue! It is sooo good! The ice cream is coconut base and the meringue has cardamon in it, plus some chocolate action and toasted nuts going on, this is definitely going to up your game at the next dinner party.
This recipe all came to light when I brought home some of Gaia Herb’s golden milk mix. The main ingredient in golden milk is turmeric, which is an anti-inflammatory–so hey, this stuff is healthy for ya. I loved the color and was set on making some ice cream out of it! Golden milk powder can be mixed with almond milk or coconut milk, so I opted for coconut-based ice cream, which turned out extremely yummy! Other ingredients you can find in golden milk powder are ginger, black pepper, vanilla, and cardamom. The golden milk ice cream recipe by itself is tasty if your time is short on making the meringue but definitely worth it.
For the meringue shell, patience is the key. Low-temperature oven and a little over an hour and a half you have this light crispy meringue cookie. The added cardamon ties in with the coconut and turmeric and adds a nice spice to the cookies.
Golden Milk Ice Cream With Meringue Recipe
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 50 minutes.
- 1 1/3 cups full-fat coconut milk
- 1 1/3 cups heavy whipping cream
- 2 tablespoons golden milk powder
- 1/2 teaspoon vanilla extract
- 1/2 cup cane sugar
- 3 large egg yolk whites reserved for meringue
- 3 egg whites
- 1/2 cup superfine sugar can process sugar in a blender
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon cardamon, ground
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup toasted almonds, chopped
- 1 cup chocolate sauce
- 1 cup toasted coconut flakes optional
For Golden Milk Ice Cream:
- In a saucepan, combine the coconut milk, heavy cream, sugar, and golden milk powder and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from heat
- In a medium bowl, whisk together the egg yolks. Slowly incorporate one-third of the coconut milk mixture into the egg yolks while stirring constantly with a whisk (not whisking) to temper the eggs.
- Pour the tempered egg yolk mixture slowly into the remaining coconut milk mixture in the pan, whisking constantly. Return the saucepan to the stovetop over low heat and cook, stirring until the custard is thick enough to coat the back of a spoon, 5-8 minutes.
- Pass the mixture through a fine-mesh strainer into a bowl and refrigerate it for at least 2 hours but better if refrigerated overnight. Transfer the custard to an ice cream machine and process it according to the manufacturer’s instructions. Remove the ice cream from the machine and transfer it to a container. Freeze for at least 2 hours.
For Cardamom Spiced Meringue:
- Preheat oven to 225 degrees
- Line a baking sheet with parchment paper. In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed for about 1 1/2 minutes until slightly foamy. Add the sugar, salt, cardamom, and cream of tartar and whip on medium speed for 1 minute.
- Use a rubber spatula to scrape the sugar from the sides of the bowl, then continue whipping on medium speed for 8 more minutes, until all of the granules of sugar and salt have dissolved and the egg whites are still and glossy. Add vanilla and whip until combined.
- Grab a pastry bag or a resealable plastic bag and cut 1/2 inch off the corner. Place in a tall cup or measuring bowl and fold the wide end down. Use a rubber spatula to scrape the meringue into the bag.
Assemble the Dessert:
- Gather your bag and gather the open end. Holding the tip of the pastry bag about 1/2 inch above the prepared baking sheet, twist the top squeeze the meringue out, and pipe a 2 1/2-inch wide round meringue.
- Should make around 8 rounds and make sure to keep them spaced about 2 inches apart. Dip a spoon in warm water and push down on the center of a meringue to create a nest. Repeat.
- Bake the meringues for 1 1/2 hours. To check for doneness, put a warm meringue on a plate that has been frozen for at least 30 minutes. The meringue should crisp up after a few minutes. If it doesn’t, return the meringues to the oven for up to 30 minutes more, until crisp and dry.
- Once done. Add a dollop of the golden milk ice cream in the well of the meringue, sprinkle with chopped almonds, coconut flakes, and a drizzle of chocolate sauce. Enjoy!!