Hi, and welcome to the land of Golden Milk Frozen Yogurt Bark! Here you will find creamy, cold slices of heaven that will remind you of ice cream, only a little easier to make and eat. It’s a sweet treat/snack/anything you need it to be that’s warming, nutty, slightly coconuty, and is studded with crystallized ginger. If you are a part of the golden milk club, then you will LOVE this Golden Milk Frozen Yogurt Bark – if you have no clue what I am talking about, let me introduce you two!
Golden milk, AKA turmeric milk, is a warm drink infused with turmeric and other warming spices such as ginger, cinnamon, nutmeg, cardamom, or even a pinch of cayenne pepper. It’s slightly sweetened with honey, just enough to bring out the nutty flavors of the turmeric. I am obsessed with the warm version during the colder months, but I have also come to love it iced during the hot months.
Golden milk, or turmeric milk, has turned into quite the food trend, with good reason. Not only is it tasty, but it also makes use of the healthy spice turmeric. Turmeric is more commonly used in Asian cooking, such as yellow curry dishes. It’s even used in mustard to give it that bright signature yellow color. Turmeric is known for its health benefits. It has strong anti-inflammatory properties and contains the antioxidant curcumin which helps to prevent certain types of cancer. All good reasons to incorporate more turmeric into our diet, right?!
The thing is turmeric is fat soluble, so it is best consumed with a bit of healthy fat to reap all of the benefits. Studies also show that black pepper helps to absorb the nutrients of turmeric into our bodies. Pepper may sound a bit strange, but it does add a nice little kick to the Golden Milk Frozen Yogurt Bark.
Golden Milk Frozen Yogurt Bark has the benefits of the turmeric plus a little healthy fat from the coconut cream and protein from the Greek yogurt. Ginger helps to promote digestion. (I always need that). And cinnamon helps to stabilize blood sugar. What I’m saying is: it’s okay to eat 3 or 4 pieces of Golden Milk Yogurt Bark straight from the freezer, like I do, because it’s good for us!
You know when all you want is some ice cream? But you’re trying to be good to yourself; you’re trying to be healthier. That’s when this Golden Milk Frozen Yogurt Bark comes in handy. It’s cold, refreshing, creamy, and it will help to curb your ice cream craving. That crystallized ginger is everything. It adds nice texture and a spicy, sweet bite to the yogurt bark! If you’re not a fan of ginger you can leave it out, but then I don’t think we can be friends anymore! Just kidding. I am married to someone who doesn’t like ginger – so I guess we can still be friends!
I hope you give this recipe a try. If you do, don’t forget to leave a comment down below and rate the recipe. Your comments make my day! Enjoy!
- 1 can full fat coconut milk (place in the fridge 2 days in advance)
- 2 to 3 tablespoons honey
- ⅛ teaspoon fine sea salt
- 2 to 3 teaspoons dried turmeric*
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
- 1 to 2 teaspoons freshly grated nutmeg
- ½ teaspoon pure vanilla extract
- 1 cup fat free, plain Greek yogurt
- 1 cup + ¼ cup crystallized ginger, chopped**
- ¼ cup unsweetened coconut flakes
- Two days before you are going to make this recipe place the can of full fat coconut milk in the fridge. The fat solids will rise to the top of the can and harden there. Once you are ready to make the recipe, tip the can upside down and open the bottom end which is now facing up. Drain off the coconut water (reserving it for smoothies or other recipes). Flip the can back over, open that end, and scoop out the coconut cream into a small sauce pot.
- To the coconut cream add the honey, salt, turmeric, cinnamon, black pepper, and nutmeg. Heat the coconut cream on medium-high heat. Allow the coconut cream to melt, whisking the spices into the mixture until well combined. Allow the coconut cream to come to a boil, then turn off the heat immediately.
- Transfer the mixture to a small mixing bowl and place in the fridge to cool, about 15 minutes.
- Meanwhile line a small rimmed baking sheet with parchment paper, allowing some to hang over the edges.
- Once cooled to room temperature stir in the vanilla extract and Greek yogurt. Fold in 1 cup of the crystallized ginger.
- Pour the mixture onto the rimmed baking sheet that's lined with parchment paper. Use your spatula to spread the mixture evenly, about ½ inch thick. Top with the ¼ cup crystallized ginger and the coconut flakes. Gently press them into the yogurt so they stick.
- Place in the freezer for 4 hours, or until the bark has hardened completely.
- Use the edges of the parchment paper to remove the bark from the baking sheet and place it on a cutting board. Use a sharp chef's knife to cut the bark into smaller pieces.
- Immediately place the bark into an airtight container and into the freezer. Be careful not to let the yogurt bark melt; otherwise the pieces will stick together.
- Store in the freezer for up to 1 month. Pull out one or two pieces of bark at a time, just before eating, storing the remainder in the freezer.
**I have a recipe for Easy Crystallized Ginger, that is awesome. But, I used store bought crystallized ginger as a short cut. If you want to control exactly how much sugar goes into your yogurt bark, then making your own crystallized ginger would be the way to go. BUT if you need quick and easy, then store bought would be best.
Cook and prep time does not include time required for the yogurt bark to freeze.
Recipe inspired by Minimalist Baker.