Summer is in full swing and ice cream is on the menu everyday. We aren’t big fans of cow’s milk — between the upset stomachs and respiratory responses we avoid it at all cost. Luckily, there are a load of yummy vegan ice creams on the market today, but they are usually still loaded with sugar and can be quite pricey. Making your own may seem like a tedious task, especially when its so easy to run to the store, but 1. homemade is always better and 2. its not as hard as you think. Give this Coconut, Cardamom + Rose Ice Cream a try. We think you’ll be pleasantly surprised. More than a step up from the tubs of sugary milk you may be used to, this ice cream is a classy and satisfying treat. Not only is it full of flavor, its also loaded with ingredients that are actually good for you!
Coconut milk is a great alternative for people who avoid dairy and soy. Its full of healthy, easily digestible fats, fiber, B vitamins and minerals like magnesium and iron. Skip the processed sugar and sweeten your ice cream with pure maple syrup which contains the minerals manganese and zinc as well as phenols that act as antioxidants in the body. Cardamom is a common spice in indian cuisine. It has a unique flavor and sweet taste and, among many other benefits, it helps improve digestion. Roses are beautiful to look at and lovely to smell but their good qualities don’t stop there. Rosewater is great for cooling your digestive tract (and temper.. just saying).
Things to keep in mind: Make sure to use pure maple syrup, not pancake syrup which is a mixture of processed sweeteners. If using honey instead, opt for raw honey to get the most nutritional value. Rosewater is often used for beauty so be mindful that you are using one that is food grade.
Infuse the coconut milk
Add coconut milk, maple syrup, crushed cardamom seeds, vanilla bean and salt to a saucepan over medium heat, stirring mixture every few minutes to insure there is no scalding. When pot begins to simmer remove from heat and allow to steep for 20 minutes.
Freeze the mixture
Strain the infused coconut milk to remove vanilla bean and pods, and then add in your tablespoon of rosewater. A little bit goes a long way! Line a baking sheet with parchment paper and pour mixture in. This will allow the coconut milk to freeze into a thin layer, and make it easier to remove and cut up into chunks for blending.
Blending your ice cream
Remove from freezer and cut up into chunks just big enough to fit into your food processor or blender. Add almond milk to your frozen ice cream and blend until creamy and smooth.
SERVING // Garnish with crushed pistachios and cacao nibs for a refreshing treat
Two 13.5 oz. cans of full fat coconut milk
½ cup almond milk
¾ cup maple syrup (or honey if you’re not vegan)
8-10 cardamom seed pods, crushed
3 tbsp. beet juice (optional for coloring)
1 vanilla bean, split
1 tbsp. food grade rose water
½ tsp. sal