Spiced Vegan Ice Cream

A low-calorie, lovely-textured, spiced vegan ice cream! Cardamom and nutmeg really take ice cream into the next level! Use freshly ground cardamom seeds for stronger flavor. Vegan, kid-friendly, and super yummy!

Course Dessert

Cuisine American, Indian, Mediterranean

Keyword healthy dessert, vegan ice cream

Prep Time 10 minutes

Chilling Time 8 hours

Total Time 8 hours 10 minutes

Servings servings

Calories 181kcal

Equipment

blender (see our review - best smoothie makers)
Saucepan

Ingredients

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

Instructions

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.

Notes

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.

Nutrition