Coconut Cardamom + Rose Vegan Ice Cream
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
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
This recipe originally appeared at Vigor and Sage.