Coconut Cardamom Ice Cream

Tammy Smith

Coconut milk and ground cardamom are churned together to make a creamy, aromatic no-churn or machine-churned ice cream with a warm spiced finish. The cardamom blooms in the coconut base, giving each scoop a distinct fragrance without overpowering the natural sweetness. Plan on about 20 minutes of prep plus several hours of freezing time.

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Dessert

Cuisine Fusion / Other

Servings bowls

Calories 462 kcal

Equipment

Ice Cream Maker
Mixing Bowls
Whisk
Saucepan
Strainer

Ingredients

1 cup full-fat coconut milk preferably organic for the best flavor
1 cup heavy cream fresh and chilled
¾ cup granulated sugar or adjust to taste
½ teaspoon ground cardamom freshly ground if possible
1 teaspoon vanilla extract for added depth
⅛ teaspoon salt to enhance flavors

Instructions

In a medium saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium-low heat, stirring continually, until sugar dissolves completely and the mixture is smooth. Avoid boiling.
Remove the saucepan from heat and whisk in the ground cardamom, vanilla extract, and salt. Allow the mixture to cool, strain it into a clean container to remove any cardamom grits for a smoother texture, and then refrigerate until thoroughly chilled, about 30 minutes.
Once cool, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically for about 30 minutes, until it reaches a soft-serve consistency.
Transfer the churned ice cream into a lidded ice cream container, smooth the top with a spatula, cover, and freeze for at least 1 hour to firm up before serving.

Notes

Tammy’s Tips:

For a vegan option, substitute heavy cream with almond milk or another non-dairy creamer of your choice.
Add a teaspoon of honey for a hint of floral sweetness.
Garnish with toasted coconut flakes or a sprinkle of cardamom for added texture and aroma.
Optional Advanced Instructions: If you're comfortable with making custard, consider tempering the eggs for added richness: whisk together 4 egg yolks in a separate bowl, then gradually add a portion of the warm coconut mixture while continuing to whisk. Cook the custard over low heat until it coats the back of a spoon, then proceed with chilling.

Nutrition

Calories: 462kcalCarbohydrates: 41gProtein: 3gFat: 34gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 97mgPotassium: 186mgFiber: 0.1gSugar: 39gVitamin A: 875IUVitamin C: 1mgCalcium: 51mgIron: 2mg

Keyword Cardamom, Coconut, Ice Cream

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