Vegan Cardamom Ice Cream

• Vegan
• Gluten free

• Canned Goods

  • 1 (14-ounce can Coconut cream
  • 1 (14-ounce can Coconut milk, full-fat

• Condiments

  • 2 tbsp Sorghum molasses

• Baking & Spices

  • 12 Cardamom pods
  • 1/4 tsp Kosher salt
  • 3/4 cup Turbinado sugar, raw
  • 1 Vanilla bean

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on snixykitchen.com

Ingredients

• 12-15 cardamom pods (or ¾ tsp ground cardamom)
• 1 (14-ounce) can coconut cream (Available at Trader Joes or online)
• 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 ½ teaspoon pure vanilla extract) (I use Rodelle vanilla beans)
• ¼ teaspoon kosher salt

Directions

• 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.