Roasted Cherry Cardamom Ice Cream (Paleo, Vegan, Dairy-Free)
User Reviews
5
Roasted Cherry Cardamom Ice Cream (Paleo, Vegan, Dairy-Free)
Description
The ice cream base blends soaked raw cashew nuts with full-fat coconut milk, coconut oil, maple syrup, vanilla extract, and sea salt, creating a smooth and creamy dairy-free mixture. The ingredients are thoroughly blended and chilled to ensure proper texture before churning in an ice cream maker.
Separately, fresh pitted cherries are coated with maple sugar and cardamom before roasting at 400 degrees Fahrenheit, a process that softens the fruit and concentrates their flavor while adding a warm spice note. The roasted cherries and their juices are chilled and sliced to about quarters.
During assembly, the ice cream base is alternated with the cherry mixture in a loaf pan, creating layers that distribute the roasted cherries evenly. The result is a vegan and paleo-friendly ice cream with creamy texture, sweet-tart roasted cherry pieces, and fragrant cardamom aroma.
Ingredients
Ice Cream
- 1 cup cashew nuts soaked overnight, raw
- 13.5 oz coconut milk full fat
- 3 tbsp coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt sea salt
Roasted Cherries
- 2 cups Cherry pitted
- 2 tbsp maple sugar
- 1/2 tsp ground cardamom
Instructions
- Preheat the oven to 400 degrees fahrenheit.
- In a small bowl, add the cherries, maple sugar and cardamom. Stir to combine and evenly coat the cherries.
- Place the cherries on a small, rimmed baking sheet and place in the oven. Cook for 10 minutes, stir, then cook 5 minutes more.
- Remove the cherries from the oven and transfer the cherries and their juice into a glass container (I use this one). Slice the cherries with a knife, so they're approximately quartered in size. Place in the refrigerator.
- Add all of the ice cream ingredients to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream base to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.
- Pour the ice cream base into an ice cream maker and proceed according to maker directions.
- Place half of the ice cream base into a small loaf pan, then spread half of the cherry mixture on top. Add the remaining ice cream and top with the remaining cherry mixture.
- Place in the freezer and freeze for at least 3-4 hours.
- Remove from freezer 10 minutes before eating to more easily scoop the ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 19g | 95% |
| Sodium | 110mg | 5% |
| Potassium | 438mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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