Anti-Inflammatory Golden Milk CBD Ice Cream {Dairy Free}

This tasty, creamy treat is perfect for a mid afternoon pick me up or dessert. It’s spiced and lightly sweetened with honey and maple syrup. This ice cream is packed with anti-inflammatory ingredients. Golden milk gets its color from turmeric, which is known to reduce inflammation throughout the body, provide pain relief, improve liver function, and has the possibility of reducing your risk of getting cancer.

In addition to the turmeric, this ice cream contains:

Cinnamon– helps lower blood sugar levels, may improve insulin sensitivity,  is anti inflammatory, and a power antioxidant, 

Ginger– improves digestion, reduces inflammation, and supports cardiovascular health

Cardamom– may lower blood pressure, improve digestive issues, and is anti-inflammatory

CBD– anti inflammatory properties, neuroprotective, promotes pain relief, and provides anxiety relief

Coconut milk– anti inflammatory properties, contains antioxidants, and strengthens the immune system

Black pepper– enhances absorption of turmeric, anti inflammatory properties, may improve brain function, and helps regulate blood sugar

Vanilla– full of antioxidants, promotes healthy digestion, helps with anxiety, and has antibacterial properties

The best part about this ice cream is that it is super easy to make- all you need is an ice cream maker, the ingredients, a pot, and a cheese cloth!

Ingredients:

• 13.5 oz can coconut milk
• 13.5 oz can coconut cream
• 1 tbsp coconut oil
• 2 tbsp honey
• 2 tbsp maple syrup
• 1 inch ginger, minced (or ½ tsp ground ginger)
• 2 tsp turmeric
• ½ tsp ground cinnamon
• ¼ tsp cardamom 
• ⅛ tsp black pepper
• Pinch of sea salt
• 1 tsp vanilla extract
• 2 dropperfuls of CBD tincture that is 60mg/dropper full. See my video on making your own 1000mg CBD tincture at home for cheaper!

Directions: To make this ice cream you will need to prep the night before by putting your ice cream maker container in the freezer and making the base to refrigerate overnight.

1. Making the base: In a medium saucepan, combine all of the ingredients over medium heat and bring to a boil, whisking as the mixture heats up. Once the mixture has reached a boil, turn off the heat and cool the base before putting it in the fridge overnight.

2. The next morning, take the ice cream base out of the fridge and warm it back up on the stove top just enough so the coconut milk solids melt again and everything is fully combined. Once the base is a homogenized mixture, immediately remove it from the heat.

3. Strain the ice cream base through a cheesecloth into a bowl. Once all of the liquid has been strained through the cheese cloth, squeeze the cheese cloth to get the remaining liquid into the bowl.

4. Set your ice cream maker up and pour the ice cream base into the container that you froze overnight.

5. Turn the ice cream maker on and wait for the ice cream to become thick and frozen (about 1.5 hours, depending on your ice cream maker). Keep an eye on the ice cream, if your ice cream maker gets to a point where it is having a hard time churning, then it’s definitely done!

6. Scoop your ice cream into a plastic or glass tupperware container and stick it in the freezer to store. The ice cream should last about 10 days in the freezer. 

Notes: I recommend taking the ice cream out 15 minutes before you want to serve it to give the ice cream time to soften. This will make it easier to scoop. This ice cream makes about six ½ cup servings, so each serving will have about 20 mg of CBD. If you want each serving to be 10mg CBD, only use 1 dropper full of the CBD tincture listed in the ingredients.

 

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