Last updated on August 14th, 2019
Let’s dig in to the second half of the Mulled Pomegranate Cider Poached Pears with Vegan Cardamom Ice Cream & Candied Pecans recipe I started last week: the vegan cardamom ice cream. Ultra-cardamom-y ice cream in all its glory – the stuff spicy dreams are made of.
But first, an update on last week’s Christmas tree-climbing cats: the soft bird ornament has been knocked from high up off the tree every day and we’ve had (only) one glass casualty – my beloved hippo. There are a few broken branches and the bottom now bares no ornaments, but the tree is still standing – SUCCESS!
Since the cats decided to try their darndest to prepare us for parenthood, we thought the only fair payback was to practice parenthood on them.
Joke’s on us though because it turns out the baby carrier is quite comfortable for a cat. So cozy that the orange guy nearly FELL ASLEEP.
This actually happened while we scooped up this vegan cardamom ice cream for dinner guests (with mulled pomegranate cider poached pears – duh). As impressive as a sleeping cat in a baby carrier is, this cardamom ice cream still stole the show. Chuy told me he’d believe me if I told him this was non-vegan ice cream from our favorite fancy ice cream shop. For a friend who’s always been a hard food critic, this compliment speaks volumes.
Freshly ground cardamom is an assertive aromatic spice that can often overpower your palate, but when infused into a freezing cold velvety ice cream, it packs just the right punch. Steeping the base with fresh vanilla beans enhances cardamom’s floral notes. Cardamom serenades your tastebuds with every bite, masking any hint that the base of this ice cream is all coconut cream and milk.
Beyond just taste, the few tablespoons of sorghum molasses turn the texture extra creamy and luscious in a way so rare for vegan ice cream.
This ice cream is bold enough to be served in scoops alone, but just as easily steps back to serve as a subtle creamy break for mulled pomegranate cider poached pears. A pairing that I very much recommend, especially because both recipes require so little hands-on time with such an elegant payoff.
**If you haven’t entered my holiday giveaway for a KitchenAid Multi-Cooker & Stir Tower to simplify the task even further, there’s still a few more days left!
Vegan Cardamom Ice Cream
Ingredients
- 12-15 cardamom pods (or ¾ tsp ground cardamom)
- 1 (13.66 to 16 ounces) canned coconut cream (I've tested with one 14-ounce can or three 5.4 ounce cans - I use Native Forest brand available at Whole Foods, some other major groceries, or online. See note.)
- 1 (14-ounce) can full fat coconut milk (Thai Kitchens brand available at most major grocery stores or online
- ¾ cup raw turbinado sugar
- 2 tablespoons sorghum molasses, unsulphered molasses, or light corn syrup
- 1 tablespoon coconut oil
- 1 vanilla bean, split lengthwise and scraped (or 1/2 teaspoon pure vanilla extract) (I use Rodelle vanilla beans
- ¼ teaspoon kosher salt
Instructions
- Split the cardamom pods open and grind the seeds, reserving the pods (I grind mine in a coffee grinder, but you can also grind them by hand)
- Warm coconut cream, coconut milk, sugar, corn syrup, coconut oil, ground cardamom seeds and cardamom pods, vanilla bean seeds and pod, and salt in a medium pot over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20-30 minutes. Strain the cream through a fine mesh sieve, pressing to keep all the vanilla and cardamom seeds in the cream.
- Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
- Pour the cream base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. (You can also skip this step by refrigerating until the mixture is cold, about 4 hours).
- Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-18 minutes.
- Pack the ice cream into an air-tight storage container or a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.
- Freeze until firm, at least 4 hours, but preferably overnight.
- Serve topped with half a poached pear, a drizzle of mulled pomegranate syrup, and a small handful of candied pecans.
Notes
I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily.
Abby @ The Frosted Vegan -
December 14, 2015 at 6:44 amOh I LOVE the combo of coconut milk and cream to make vegan ice cream! Also, your cats are so crazy bold for going that far up into the tree and I’m surprised they loved the baby carrier so much, ha!
Jennifer Farley -
December 14, 2015 at 7:47 amCoconut milk makes the best ice cream, and I love anything with cardamom. This dessert is just wonderful.
todd wagner -
December 14, 2015 at 8:11 amYes!! Such good baby practice. Perfect form, Lucas ;) I totally should have prepped like that with Grizzly!!
You know it’s good ice cream when you’ve been thinking about it non-stop for over a week, and you haven’t even tasted it. Well now I’ve actually SEEN it, so my obsession will only grow…. {sigh}
Christina Hartnett -
December 14, 2015 at 9:51 amGORGEOUS food photography!!!
Melissa Howell -
December 14, 2015 at 7:03 pmSarah, this looks beyond amazing! I need to make this! I haven’t ventured into coconut-based ice cream yet (except for my Coconut Pistachio Ice Cream) but I totally need to!
Nancy -
December 15, 2015 at 8:25 amCardamom ice cream……………………..the best! Great photos of the current family, let’s see who wins the spot in the baby carrier once your sweet daughter arrives! You may need to get another one!
Nicole ~ cooking for keeps -
December 15, 2015 at 8:38 amOh my gosh, your cat! Ha! Thank goodness he didn’t knock the tree down! Beautiful beautiful ice cream….
Maryanne @ the little epicurean -
December 15, 2015 at 9:07 amYour cats are TOO cute!(Alex has been hinting he wants to add a cat to the family) Hm…vegan ice cream. This sounds and looks amazing. I can enjoy this without needing a lactaid pill! :)
Lisa / Good on Paper -
December 15, 2015 at 10:30 amomg, I LOVE that cat in tree pic, and Lucas wearing kitty, and that ice cream! holy cow!
Veronica -
December 16, 2015 at 1:59 amChristmas with the kitties is a learning experience. They are to funny for words! Lucas is going to be such a good Dad! Now about this amazing ice cream! Please make me some when I come and visit! Pleassse!
Amy | Club Narwhal -
December 16, 2015 at 10:15 amUm, I literally lol’d seeing your cat in the tree and baby carrier! He’s going to be sad when your actual baby displaces him from that cozy seat ;) This ice cream looks ridiculously amazing and I love that it is vegan!
June @ How to Philosophize with Cake -
December 18, 2015 at 8:19 pmWhile I usually don’t feel like eating ice cream in the winter, I’d have to make an exception for this… looks amazing, plus cardamom is such a cozy flavor! Love that it’s vegan too :)
Maria @ Sift & Whisk -
December 19, 2015 at 7:33 amSarah, these photos are ridiculously beautiful! I love the one with the pears. Also, I’m about 6 months behind in catching up on my news feed, so it sounds like congratulations are in order for a new addition to the family! Yay! I’m pretty sure that cats are going to be jealous of that baby, though.
Jean -
January 7, 2016 at 4:27 pmI’ve been on the fence about getting an ice cream maker. This put me over the edge :)
Gwen @ Delightful Adventures -
February 15, 2016 at 11:35 amGorgeous pictures! This looks delicious, especially with the poached pears on the side. I just pinned this for when the weather warms up here and it’s time to break out my ice cream maker once again :)