Dairy Free Cardamom Ice Cream
It can be difficult to find a dessert that pairs well with Indian food since the spices are so wonderfully pungent. Having said that, I think that chocolate goes with everything and you can always add a twist to an old favorite by adding a bit of spice. However, I think that this Cardamom Ice Cream is absolutely the perfect finale to an Indian dinner! It is full of delicious Cardamom spice, but the creamy ice cream helps to soothe your taste buds if your dinner was spicier than you are used to! I adore the flavor of Cardamom and I think that this will make you a believer if you are not already!
Ingredients:
1 cup cashew cream (1 cup soaked cashews blended with 1.5 cups water)
1 can (13.5oz.) coconut milk (full fat)
¼ cup maple syrup
¼ cup + 1Tbsp. liquid Allulose
1 tsp. vanilla extract
1 tsp. ground cardamom
½ tsp. xanthan gum
¼ tsp. salt
Directions:
Add all ingredients to a blender and blend on high until thick and creamy, about 1-2 minutes.
Let the mixture chill in the fridge for 2 hours – overnight.
Add mixture to an ice cream maker and churn according to the manufacturer’s directions. It should be soft serve at this point.
Transfer to a freezer safe container and freeze until ready to enjoy. It will get firmer with freezing, but will still be scoopable if made with the above ingredients.
*Can use ½ cup maple syrup if you don’t have Allulose, but it will spike your blood sugar far more. Monk fruit or stevia would also be good swaps for the Allulose. I like to use some maple syrup because it adds to the flavor and the texture of the ice cream.