Vanilla Cardamom Ice Cream
Cardamom, an ancient spice, has an exotic, aromatic flavor all its own. It is popular in India and in the Middle East in creamy pudding and ice cream recipes, like this tasty Vanilla Cardamom Ice Cream.
The coconut milk competes with the taste of the cardamom, leaving just a hint of that strong, sweet spicy taste. Mellow vanilla adds a touch of softness. The perfect pairing.
Just like my coconut vanilla custard recipe, this recipe shows how sugary treats can be turned into healthy snacks. You just need to get a little inventive with your ingredient choices, and be open to some new and interesting flavors. Coconut milk also has the advantage of being fantastic for your gut health. 🙂
To fully appreciate cardamom’s unique flavor, try to always purchase it in the pod. Store-bought ground cardamom will usually have less flavor than the freshly ground variety.
- 2 cups coconut milk
- 2 Tbsp. vegetable glycerin
- ¾ tsp. powdered stevia
- ¾ tsp. ground cardamom, from fresh green pods if possible, 5 to 6 pods
- 1 vanilla bean, split lengthwise and scraped or 1 teaspoon alcohol free vanilla extract
- ⅛ tsp. salt
- With the bottom of a sauce pan, crush the cardamom pods to open. Separate the seeds from the pod shells, reserving the pod shells. Grind the seeds with a mortar and pestle, spice grinder or coffee grinder. Set the ground seeds and the pod shells aside.
- Split the vanilla bean in half lengthwise. Place the bean cut sides up and with the back of a knife, scrape out the seeds the entire length of the bean. Set the seeds and the pod aside.
- In a sauce pan, add coconut milk, vegetable glycerin, powdered stevia, ground cardamom seeds and pods, vanilla seeds and pod and salt. Stir to combine. Bring the cream mixture to a simmer, remove from heat, and steep for 30 minutes. Strain the cream mixture into a bowl through a fine mesh sieve, pressing to extract the liquid, ground cardamom and vanilla seeds. Place the bowl of cream mixture into the refrigerator and chill for 3 to 4 hours.
- Pour the cream mixture into an ice cream maker and follow manufacturer’s instructions. Churn until the ice cream is set, about 20 minutes. Place the ice cream in an airtight container and freeze for about 3 to 4 hours. Serve.
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Hi Lisa – do you use coconut milk from a can or carton?
Any recommendations for vanilla without alcohol and without sugar? I can’t seem to find it anywhere.
Thank you for all of you delicious and easy recipes!
Coconut milk from a can. I never use the coconut milk from the carton. If you have to use some vanilla extract with alcohol, it’s definitely not the end of the world. Look on Amazon and there are some good options.
Make your own : it only takes glycerine & vanilla pods (after the beans are removed, to use for another recipe.)
Can’t stand the taste of coconuts. Is almond milk an acceptable substitute in these recipes?
Hi Sarah, the coconut milk in these recipes is the thicker stuff that you buy in the can. Almond milk wouldn’t have the right consistency.
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Loved this ice cream. I really like a strong cardamon flavor, and doubled the cardamon seasoning.
What is vegetable glycerin and is there a substitute?
I made this and added the cinnamon coconut crisp cereal as a mix-in after I ran it through my ice cream machine and it was to die for! I add an extra tablespoon of coconut oil to the cereal recipe and it comes out sorta like graham crackers, the texture is a perfect compliment to this ice cream!
The cereal recipe-https://www.thecandidadiet.com/recipe/cinnamon-coconut-crisp/