Love spices? Try this Spiced Vegan Ice Cream Recipe! The word “spiced” might be threatening for some; however, that’s not really the case here as nutmeg really balances off the mild pungency of cardamom. Then, add some muscovado and coconut milk and you have a creamy healthy, low-calorie dessert that’s irresistibly delish!
Besides, this recipe only takes 10 minutes to prepare! You will need a high-powered blender to craft this delight, though. This best blender for frozen drinks might be handy; but, if you’re in search of one that can double as a food processor, this guide suits you best. So, without further ado, here’s the recipe that you and your family will surely love! Enjoy!
Spiced Vegan Ice Cream
- 1 cup muscovado sugar divided
- 3 cups of thick coconut milk
- 6 to 7 cardamom pods see notes
- ¼ teaspoon grated nutmeg
- pinch of salt
- ½ teaspoon xanthan gum
- Separate ¼ cup of dark brown sugar and set aside.
- In a saucepan, combine the remaining sugar, coconut milk, cardamom pods, nutmeg, and salt. Then, heat the mixture gently, over low heat, until the sugar has completely dissolved.
- Meanwhile, add xanthan gum to the sugar you’ve set aside earlier and whisk very well.
- Add this to the heated mixture and use an immersion blender to blend the xanthan gum into the mixture properly for a few minutes. Alternatively, you can use a regular blender to do this as well but just make sure that your blender can handle hot liquids. Otherwise, let the mixture cool down first and before proceeding with this step.
- Transfer to a container and let it cool completely before chilling it overnight in the fridge.
- Using freshly ground cardamom seeds imparts a stronger cardamom flavor than the pre-ground ones. If you’re using pre-ground cardamom, start by adding about ¼ teaspoon and taste the mixture before freezing, adding more base on your preference.
- Alternatively, you may also use an ice cream machine to churn the base.
- For a no-churn fluffy ice cream, transfer the mixture into a freezer-safe container and mix it every hour, incorporating air each time. Do this until the ice cream is completely frozen.
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