No-Churn Turmeric Latte Ice Cream
This no-churn turmeric latte ice cream is the creamy frozen dessert you never knew you needed. Inspired by the warm spiced flavors of a turmeric milk latte (haldi doodh), it comes together with just a hand mixer and a few pantry spices — no ice cream machine required. Layers of whipped cream and sweetened condensed milk get swirled with dark chocolate chunks, candied ginger, crunchy sesame brittle, and a drizzle of rich date syrup for a dessert that's as stunning as it is easy. Make it the night before and scoop straight from the freezer whenever the craving hits.
Tasty Team
8 hr 15 min
8 hr 15 min
Ingredients
for 9 servings
Base
- 4 cups heavy cream, cold
- 2 teaspoons pure vanilla extract
- 2 tablespoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- Pinch of black pepper
- 1 cup sweetened condensed milk
Toppings
- 1 cup dark chocolate chunks, divided
- ¾ cup candied ginger, roughly chopped, divided
- ¾ cup date syrup, divided
- ½ cup sesame brittle pieces, divided
Nutrition Info
- Calories 397
- Fat 43g
- Carbs 9g
- Fiber 2g
- Sugar 14g
- Protein 5g
Estimated values based on one serving size.
Preparation
- In a large chilled bowl, whip the cold heavy cream, ground turmeric, ground ginger, ground cardamom, ground cinnamon, black pepper, and vanilla extract with an electric hand mixer or stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, 3 to 4 minutes. The cream should be fluffy and hold its shape but still look slightly glossy — not stiff or dry. Do not over-whip.
- Pour the sweetened condensed milk into the whipped cream. Using a rubber spatula, gently fold from the bottom up until fully incorporated, about 30 seconds. The mixture should remain light and airy.
- Pour half of the mixture into an 8x8-inch square baking pan and spread into an even layer with a rubber spatula.
- Scatter half of the dark chocolate chunks, half of the candied ginger, and half of the sesame brittle shards evenly over the surface. Drizzle half of the date syrup in a slow, even pattern across the top.
- Pour the remaining mixture over the top and gently spread with a rubber spatula to cover the inclusions completely.
- Scatter the remaining dark chocolate chunks, candied ginger, and sesame brittle shards across the top. Drizzle with the remaining date syrup.
- Cover the pan tightly with plastic wrap and freeze until fully set, at least 8 hours or overnight. Remove from the freezer and let sit at room temperature for 2 to 3 minutes before scooping. Serve immediately.
- Enjoy!
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