Curry Coconut Ice Cream

For those of you feeling the first signs of spring among the remaining chill of winter. The many spices in this recipe provide an earthy, invigorating, and overall warming effect. This ice-cream was a big hit among those who tried it. The mingling of sweet & savory, creamy & spicy makes for a bold and complex flavour. Try, too, making it without sweetener, to serve next to savoury dishes.

1 cinnamon stick
1 star anise
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 whole cloves
3 green cardamom pods
2 black peppercorns
2 cups coconut milk
2 teaspoons turmeric powder
1-inch fresh ginger root – peeled, sliced and crushed with a knife
1/4 cup plus 1 tablespoon maple syrup
1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
ice-cream machine

1. Toast whole dried spices in a medium, heavy-bottom sauce pan over medium low heat for 2-3 minutes, or until fragrant. Coarsely crush spices in a mortar& pestle or coffee grinder. Return to the pan, add coconut milk, turmeric and ginger. Bring to a boil over medium heat, lower the heat to a slow simmer and cook for 20 minutes, partially covered. Remove from heat and let cool.

2. If you have a high-speed blender such as Blendtech or Vitamix, pour milk with spices into the blender, add maple syrup and xanathan gum/arrowroot powder and blend until smooth. If you have a regular blender, strain the milk and discard spices. Add strained milk into the blender with maple syrup and xanathan gum/arrowroot powder and blend to combine.

3. Place the mixture in the refrigerator and let chill thoroughly, preferably overnight. Churn in an ice-cream machine for 20-25 minutes or according to the manufacturer’s instructions. Scoop into a container and freeze for at least 4 hours. When the ice-cream becomes hard, let it soften at room temperature for 10-15 minutes before serving.

Is there anyway to grind up the spices anyway and add in even if you don’t have the a high speed blender? I would really like that added punch.

You can first dry toast all the spices and grind them into a homemade curry powder. Then just blend the curry powder with the milk and the rest of the ingredients, process and chill. Hope you enjoy the ice cream 🙂

 I heard of someone eating pumpkin soup with a dollop of curry ice cream on top, in a restaurant. It sounded wonderful, and I have always wanted to make it.




serves 2 only – I thought to cube chicken (cook breasts in oven – see Easy Orange Chicken recipe)
and precook and maybe double the quinoa recipe or use couscous for a Breakup contribution


  • 300g chicken thighs
  • ¼ Tab cumin, ground
  • ¼ Tab coriander, ground
  • 1 tsp chilli powder
  • ¼ cup Greek yoghurt
  • ¼ cup chopped fresh coriander
  • 1 tsp sea salt

Pistachio quinoa

  • 1 cup cooked quinoa
  • 2 Tab pistachio
  • 2 Tab pomegranate seeds*
  • 1 Tab currants
  • 1 tsp lemon zest
  • 2 Tab lemon juice
  • 2 Tab extra virgin olive oil
  • 1 tsp sea salt

    Step 1.
    In a large mixing bowl add all of the chicken ingredients and combine until chicken is well coated. Leave to marinate for 15 minutes.

    Step 2.
    In another mixing bowl combine all of the quinoa ingredients and leave to marinate.

    Step 3.
    Heat a large griddle or fry pan to a medium/high heat and cook the chicken thighs for 3-4 minutes on each side or until cooked through.

    Step 4.
    Serve the chicken on a bed of spicy quinoa, topped with a spoonful of yoghurt and a sprinkle of coriander and pomegranate seeds.

    NOTE:  *  If you cannot find fresh pomegranates, use dried seeds or cranberries for the same Christmas feel.