Bee pollen golden milk no-churn ice cream

This ice cream has a secret ingredient for an extra creamy texture! Bee pollen, turmeric, and some spices add a healthy dimension to maximize your pleasure!

So, I had my secret ingredient ready for my extra creamy, no-churn ice cream recipe, I had my turmeric on hand for my golden milk base, and then I realized that I also had some bee pollen just sitting in the fridge, leftover from my bee pollen smoothie. And it so happens that bee pollen is yellow (mostly)! So that’s how this recipe was born!

Bee pollen is a remarkable superfood. It’s one of nature’s most completely nourishing foods since it contains almost all the nutrients our body needs. 40% of bee pollen is protein and about half of it is in the form of free amino acids that are ready to be used directly by our body. Not to mention that it contains certain substances that have yet to be identified by scientists. You can check my bee pollen smoothie post, for more info about its health benefits 🙂

The secret ingredient for this ice cream is powdered milk. I don’t see many recipes using it, but if you check the back of an ice cream container, you will surely spot it! Powdered milk adds protein and soaks up water, something that means fewer ice crystals in your ice cream. Additionally, some corn flour is used (bonus secret!) to soak up a little moisture too. When I first made this recipe, I checked it after 4 hours in the freezer and it was still soft-serve consistency. I thought that I had used way too much powdered milk and that it would never completely freeze (not that soft serve consistency is a bad thing, but it would have given me a hard time during photo-shooting!). The next day though, my bee pollen golden milk ice cream was just perfect! Creamy, fluffy, intensely yellow and ready to be devoured!

The taste is not something you are used to. It’s a bit strange, but in a good way strange. It’s the kind of taste that makes you want to have another lick (or bite) just to figure out what the flavor is. At least that’s what happened to me. I tried it and I couldn’t figure out whether I liked it or not. And then I had another taste. And another… And then a small bite…  At the end, I really liked this ice cream. It was flowery, lemony, with the warmth of vanilla, the sensuality of cinnamon, and the earthiness of turmeric. I was totally content, refreshed and feeling good, knowing I had some extra nutrients inside my body 🙂

Some notes/tips:

• Powdered milk makes this ice cream extra creamy
• A little corn starch helps to minimize ice crystals
• Pass the base through a fine sieve, to catch any lumps and for smoother texture
• Let the base cool in the fridge overnight (this helps the flavors to mature also)
• Freeze for at least 12 hours
• Always combine turmeric with pepper for maximum absorption of nutrients

Similar recipes:

Lavender syrup pink lemonade

Santorini sweet wine panna cotta

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Bee pollen golden milk no-churn ice cream

Prep Time

45 mins

Cook Time

5 mins

Total Time

50 mins

 

This ice cream has a secret ingredient for an extra creamy texture! Bee pollen, turmeric, and some spices add a healthy dimension to maximize your pleasure!

Course: Dessert, Sweet

Cuisine: Fusion

Keyword: bee pollen, golden milk, ice cream, turmeric

Servings: 8

Calories: 326 kcal

Author: The Hungry Bites

Ingredients

• 1/2 cup powdered milk
• 1/2 cup whole milk, warm
• 1/2 cup heavy cream, 35% fat
• 1 tablespoon cornstarch
• 2 tablespoons whole milk, cold
• 1 tablespoon vanilla
• 1-2 teaspoons turmeric (if you’re new to turmeric use 1 teaspoon)
• 1/2 teaspoon cinnamon
• Pinch of pepper
• 1/2 teaspoon lemon zest
• 1-2 tablespoons bee pollen
• 2 tablespoons olive oil
• Pinch of salt
• 
  
• 2 cups heavy cream, 35% fat, very cold
• 1 can sweet condensed milk, cold

Instructions

1. *Though it is not necessary, for the best texture you’ll need to use a blender to mix powdered milk with milk and cream.

2. Blend together (or mix in a pot) the warm milk, the powdered milk, the 1/2 cup of cream, the turmeric, the cinnamon, the pepper, the lemon zest, the salt, and the olive oil. When everything is mixed, transfer the mixture to a pot.

3. In a small cup mix the 2 tablespoons of cold milk with the corn flour and stir until dissolved. Add this to the pot and heat gently, stirring constantly, until it starts to steam. Turn off the heat and add the bee pollen and the vanilla. Stir until the bee pollen is dissolved and pass through a fine sieve to catch any lumps and the lemon zest. You may have to help the mixture pass through the sieve with a spatula. Cool in the fridge overnight or until completely cold.
4. Add the cold cream in the bowl of your electric mixer and beat until it starts to thicken. Add the sweet condensed milk and continue beating until fluffy, then add the bee pollen/golden milk mixture and beat some more until stiff peaks form.
5. Transfer into a container, cover with cling film and freeze for at least 8 hours or more.
6. Scoop out and eat!

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