Vegan Cardamom Ice Cream
A creamy, dairy-free cardamom ice cream made with coconut milk and cream, naturally sweetened and infused with warm spices. Perfect for a healthy dessert, this vegan ice cream is easy to make, packed with good fats, and melts in your mouth with every bite.
Equipment
- Medium saucepan (1)
- Coffee grinder or mortar & pestle (for cardamom)
- Fine-mesh sieve (1)
- Large bowl (1)
- Ice cubes (for ice bath)
- 1-gallon Ziploc bag (1)
- Ice cream maker (bowl pre-frozen, 1)
- Air-tight container or metal loaf pan (1)
Ingredients
- 12 –15 cardamom pods or ¾ teaspoon ground cardamom
- 1 can 13.66–16 oz coconut cream
- 1 can 13.66 oz full-fat coconut milk
- ¾ cup raw turbinado sugar
- 2 tablespoons molasses or light corn syrup
- 1 tablespoon coconut oil
- 1 whole vanilla bean split and scraped (or ½ teaspoon pure vanilla extract)
- ¼ teaspoon kosher salt
Instructions
- Prepare the Cardamom Seeds: Begin by taking 12–15 cardamom pods. Gently split them open with the back of a knife or a mortar to reveal the seeds inside. Reserve the empty pods for later use. Using a coffee grinder, spice grinder, or mortar and pestle, grind the seeds into a fine powder. Grinding the seeds freshly will release their warm, aromatic flavor, which is essential for a vibrant ice cream base.
- Combine Coconut Cream and Milk: In a medium saucepan, pour in 1 can of coconut cream and 1 can of full-fat coconut milk. Use a wooden spoon or silicone spatula to mix them together gently, ensuring a smooth, uniform consistency. The combination of coconut cream and milk provides the rich, creamy base that gives this ice cream its luxurious texture.
- Add Sweeteners and Flavorings: To the coconut mixture, add ¾ cup of raw turbinado sugar for natural sweetness and a subtle caramel note. Stir in 2 tablespoons of molasses or light corn syrup, which enhances the depth of flavor and ensures a smooth texture. Next, add 1 tablespoon of coconut oil; this helps improve the creaminess and stability of the ice cream once frozen.
- Infuse Vanilla and Cardamom: Scrape the seeds from 1 whole vanilla bean and add both the seeds and the pod into the saucepan. If using vanilla extract, add ½ teaspoon instead. Sprinkle in the freshly ground cardamom seeds along with the reserved pods. Finally, add ¼ teaspoon of kosher salt to balance the sweetness and elevate all the flavors.
- Heat the Ice Cream Base: Place the saucepan over medium heat. Stir occasionally, gently warming the mixture until it begins to simmer—small bubbles will form along the edges. Do not allow it to boil. Once it reaches a gentle simmer, remove the saucepan from the heat. Cover it with a lid and let the mixture steep for 20–30 minutes. During this time, the vanilla and cardamom flavors will deeply infuse into the creamy base.
- Strain the Mixture: After steeping, set a fine mesh sieve over a clean bowl. Pour the ice cream mixture through the sieve, pressing lightly with a spatula to extract all the liquid while leaving behind the cardamom pods and vanilla pod. This ensures a smooth, silky ice cream base, free of any seeds or fibrous bits.
- Chill the Base: Prepare an ice bath by filling a large bowl with ice cubes and cold water. Transfer the strained ice cream base into a large 1-gallon Ziploc bag, seal it securely, and submerge the bag in the ice bath. Allow it to chill until completely cold, about 30 minutes. Alternatively, you can refrigerate the mixture for 4 hours if you prefer a slower, hands-off approach. Chilling the base ensures a better texture when churned.
- Churn the Ice Cream: Set up your pre-frozen ice cream maker according to the manufacturer’s instructions. Pour the chilled ice cream base into the ice cream maker’s bowl. Turn on the machine and let it churn for 15–18 minutes, or until the mixture reaches a soft-serve consistency. During churning, the air is incorporated into the ice cream, creating a light, creamy texture.
- Transfer and Freeze: Once churned, transfer the ice cream into an air-tight storage container or a metal loaf pan. Smooth the top with a spatula, then press a sheet of parchment paper directly against the surface to prevent ice crystals from forming. Cover the container with a lid or wrap tightly. Freeze the ice cream for at least 4 hours, preferably overnight, until firm.
- Serve and Enjoy: Scoop the ice cream into bowls and enjoy it as-is or get creative with toppings. For a gourmet touch, serve with half a poached pear, a drizzle of mulled pomegranate syrup, and a small handful of candied pecans. Each spoonful delivers the perfect balance of creamy coconut, warm cardamom, and aromatic vanilla.
Notes
- Using freshly ground cardamom seeds produces a more aromatic and intense flavor than pre-ground spice.
- Coconut cream from brands like Native Forest works best for a smooth, creamy texture; avoid overly oily varieties.
- Steeping the mixture after heating allows the vanilla and cardamom to fully infuse, enhancing the depth of flavor.
- For a smoother ice cream, strain carefully to remove all pod fragments and seeds.
- Chilling the base before churning improves texture and reduces ice crystal formation, resulting in creamier ice cream.
- Turbinado sugar adds a subtle caramel note, but you can substitute with coconut sugar for a lower-glycemic option.
