Turmeric Ginger Honey No-Churn Ice Cream

  • Author: Loreto and Nicoletta
  • Prep Time: 6 hours 15 minutes
  • Total Time: 6 hours 15 minutes
  • Category: Dessert, Ice Cream
  • Method: No-churn


Turmeric Ginger Honey No-Churn Ice Cream, this defies flavor and texture. The best part, no ice cream maker required, it’s no-churn. Yes, that’s right, because this ice cream requires only whipped cream with condensed milk, honey, and spices all folded together simply to be chilled in the freezer to a delightfully creamy texture! Now that’s something to talk about!


  • 2 cups of whipping cream, cold
  • 14 ounces (395 g) sweetened condensed milk
  • 2 Tbsp honey
  • 1 1/2 tsp turmeric
  • 1 tsp fresh ginger, minced
  • 2 drops pure vanilla extract
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • a pinch mild chili powder
  • a pinch white pepper


  1. In a large bowl, with a hand-held mixer, beat the cold whipping cream to stiff peaks, but be careful not to overwhip (the cream has to be thick enough to hold its shape but still with a smooth texture).
  2.  Add the condensed milk and gently fold in with a spatula.
  3. Add the vanilla, minced fresh ginger, and spices, gently folding in, slowly incorporating everything together so the cream stays light and aerated.
  4. Transfer the mixture to a loaf tin or glass container and freeze for at least 6 hours, or overnight.


  1. It takes about 6 hours for the ice cream to harden, however, you can leave it overnight.
  2. Take the ice cream out a few minutes before serving.
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