Coconut Cardamom Ice Cream recipe

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Ingredients

8 pods cardamom pods, or more to taste
1 (13.5 ounce) can coconut milk
½ cup white sugar
1 tablespoon rum, divided
2 teaspoons vanilla extract

Nutrition Info

400.6 calories
carbohydrate: 37.4 g
cholesterol: : -
fat: 27.3 g
fiber: 1.5 g
protein: 2.6 g
saturatedFat: 24.2 g
servingSize: -
sodium: 17 mg
sugar: 33.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Split each cardamom in half, lengthwise.

  2. Combine cardamom, coconut milk, sugar, 1 1/2 teaspoon rum, and vanilla extract in a pot. Simmer mixture over low heat, stirring occasionally, about 20 minutes. Remove mixture from stove and stir in remaining rum.

  3. Pour mixture through a strainer over a freezer-safe container to catch the cardamom pods, discard. Cover the container and freeze until firm, 5 hours to overnight.

Recipe Yield

1.5 cups

Recipe Note

The best part about this incredibly simple, vegan-friendly recipe is that you don't need an ice cream maker to make it! It comes out soft and creamy and ready to eat.

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