Make Ahead

Golden Milk + Rose Oat Milk Ice Cream

July 22, 2020
Photo by tobewithfood
Author Notes

Vibrant turmeric and creamy oat milk are paired with classic golden milk spices and a hint of rose for this decadent frozen summer treat. —tobewithfood

  • Prep time 3 hours
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • Sweetened Condensed Oat Milk
  • 1 1/2 cups Oat Milk
  • 1/4 cup Coconut Sugar
  • Golden Rose Milk Base
  • 2 cups Oat Milk
  • 1 1/2 teaspoons Turmeric, ground
  • 1-2 teaspoons Culinary Rose Water
  • 1/2 teaspoon Vietnamese Cinnamon, ground
  • 1/4 teaspoon Ginger, ground
  • 3 Green Cardamom Pods, crushed
  • 1 pinch Sea Salt
In This Recipe
Directions
  1. Sweetened Condensed Oat Milk
  2. In a small saucepan over medium-high heat, brink oat milk and coconut sugar to a gentle boil.
  3. Reduce heat to a simmer and allow the mixture to reduce for 40 minutes, stirring every 10 minutes.
  4. You should end up with 1 cup of sweetened condensed oat milk.
  1. Golden Rose Milk Base
  2. Follow the manufacturer’s directions to prepare your ice cream maker. Mine requires me to freeze the ice cream bowl overnight.
  3. In a medium saucepan over low heat, combine milk and spices and let steep for 10 minutes.
  4. Remove from heat and strain mixture into a heat-proof container, I used a mason jar, and allow the mixture to cool completely.
  5. Combine golden rose milk base and sweetened condensed oat milk in a glass jar with a lid and place in the refrigerator for at least 2 hours, overnight is preferred.
  6. Follow your manufacturer’s directions for your ice cream maker. Most ice cream makers require additional freezing after churning. I added my oat milk ice cream into a chilled metal loaf pan for 3 hours before eating.
  7. To serve, garnish ice cream scoops with edible gold, organic dried rose petals, fresh ground pepper, and crushed pistachios.

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