Vanilla swirls with spices such as cinnamon and cardamom in this coconut milk ice cream. The sprinkle of unrefined salt brings out both the sweetness of the maple syrup and the rich flavors of the spices. It’s very much like a favorite cup of chai in a frozen, creamy form. I’ll understate my joy in this recipe by saying, “ I love it.”
This ice cream can be enjoyed by anyone, but it certainly is a boon to the dairy-free person. Besides butter, dairy isn’t an everyday occurrence in our household as most of us have happier digestive systems without it. I went through a grieving process at first when we took out dairy. But the sadness didn’t last once I learned how to put coconut oil, coconut milk, and coconut cream to good use. Coconut truly is a gift to everyone, and a special one to those who can no longer have dairy.
Hello Jenny, thank you for sharing this recipe. Ice cream is delicious! Very easy to make. I used half maple syrup and raw honey.
Which form of cardamom did you use in this recipe? Mountain Rose carries essential oil, pods and hulled cardamom. I would think a powder from the hulled seeds would be the preferred choice here, but many people grind the entire pod, which would lessen the cardamom flavor.
ann wilson says
Caramel over this ice cream would be amazing. BTW, home made caramel is easy to make and if you add a tablespoon of WHITE MISO to it at the end, it's the most delicious 'salted caramel' on the planet. Just thought I'd share that.
Great recipe. Thanks.
Michelle Dixon says
I have a new Cuisinart ice cream maker and made this recipe exactly to the letter. After an hour churning, still not frozen. Yes, the freezer bowl had been 24 hours in freezer and was solid. I don't understand what went wrong. Is it the coconut milk not fatty enough? I did use full fat milk...