This ice cream might just be the finest creation from my kitchen.

As someone who adores ice cream, I'd choose it as my one true food if I had to. What's not to love? It's sweet, creamy, and the flavor combinations are endless, topped with delightful sprinkles that always bring a smile.

haldhi doodh ice cream

I've recently ventured into making my own ice cream, especially after acquiring an attachment for my ice cream maker. While there are many no-churn recipes online, I'm now a firm believer in using an ice cream machine. If you enjoy ice cream as much as I do, it's worth the investment.

Now, let's discuss the flavor: haldhi doodh, or golden milk latte. (Haldhi = turmeric, Doodh = milk)

It's amusing to see haldhi doodh gaining popularity at coffee shops recently. Growing up, I had little interest in this drink, as turmeric was mainly used in Indian dishes for color rather than flavor. My mom often made this drink when we were sick or when she wanted us to drink more milk. Over time, I've embraced its richer, more flavorful variations, particularly in ice cream form.

haldhi doodh ice cream

This ice cream focuses on nostalgia rather than health, but it's definitely a fun treat. I opted for the Philly method to create this batch, finding it simpler without the need for eggs. While custard-based ice creams are fluffier and creamier, they can lose that texture over time in the freezer. Personally, I find Philly-style ice cream allows the flavors to shine without being overshadowed by egg yolks.

This ice cream has a sweet, floral flavor with a gentle warmth from the ginger and pepper.

The added zing from candied ginger and the crunch from biscuits make this ice cream special. Don't skip the fresh ground black pepper—it adds an unexpected kick that complements the sweetness beautifully.

This flavor will definitely be a seasonal favorite!

Description

Indulge in Homemade Golden Milk Latte Ice Cream Delight

Ingredients

  • 1 tsp whole cloves
  • 1 cinnamon stick
  • 10 cardamom pods, crushed
  • 1/4 tablespoon coarsely crushed peppercorns
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 tablespoon ground turmeric
  • 3/4 cup sugar
  • Pinch of salt
  • 2 inches fresh ginger, peeled and sliced
  • 2 inches fresh turmeric root, peeled and sliced

For mix-ins:

  • 12 crushed biscuits of your choice – I prefer Parle-G
  • 1/4 cup diced candied ginger
  • A few grinds of fresh black pepper

Instructions

  1. In a pot, combine cloves, cinnamon stick, cardamom, and peppercorns. Heat over medium for about 5 minutes until fragrant.
  2. Add heavy cream, whole milk, ground turmeric, sugar, and salt. Stir to combine and heat until just simmering, ensuring sugar dissolves. Remove from heat.
  3. Add fresh ginger and turmeric to the milk mixture. Allow to cool to room temperature, then refrigerate overnight, leaving spices in.
  4. Prepare your ice cream machine as per instructions.
  5. Strain the milk mixture to remove whole spices, then pour into the ice cream machine and churn until it reaches ice cream consistency.
  6. In the last five minutes of churning, add crushed biscuits, diced candied ginger, and black pepper.
  7. Once formed, transfer the ice cream to an airtight container or loaf pan wrapped in plastic wrap. Freeze until solid.
  8. Serve and enjoy!

Comments (9)

  1. Gisele says: May 13, 2020 at 6:24 am

    Could you recommend the best ice cream maker or the one you used?

    Reply
    1. Lauren says: May 14, 2020 at 8:20 am

      She used the KitchenAid ice cream attachment, which I have and highly recommend! It's about $50 and saves space.

      Reply
    2. Suruchi Avasthi says: May 14, 2020 at 10:47 am

      I have the KitchenAid ice cream attachment!

      Reply
  2. Donna Cattano says: December 9, 2020 at 10:17 am

    I adore this recipe and have made it four times! The flavor is unique and captivating. I adjusted some ingredients for ease of use. Thank you for this fantastic recipe!

    Reply
    1. Suruchi Avasthi says: December 10, 2020 at 8:59 pm

      Thank you! So glad you love it!

      Reply
  3. Tara says: January 7, 2023 at 2:40 pm

    I'm eager to try this! If I use Diaspora's Haldi Doodh blend, how much should I use and how to adjust for whole spices?

    Reply
    1. Isabelle Eyman says: January 18, 2023 at 3:04 pm

      Great choice! Try 2.5-3 teaspoons of the blend, tasting as you go. Enjoy!

      Reply
  4. Katherine says: September 30, 2023 at 11:14 pm

    Thanks for this lovely kulfi recipe! I swapped candied ginger for toasted almonds. So refreshing!

    ★★★★★

  5. Julia says: August 4, 2025 at 2:22 pm

    I've made this twice and it's delicious. Thank you! I add a custard base for flavor. Highly recommend.

    ★★★★★

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