4.37 from 11 votes
Vanilla Cardamom Ice Cream
Vanilla Cardamom Ice Cream
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 3 to 4 servings
Calories: 400 kcal
Author: Lisa Richards
  • 2 cups coconut milk
  • 2 Tbsp. vegetable glycerin
  • ¾ tsp. powdered stevia
  • ¾ tsp. ground cardamom, from fresh green pods if possible, 5 to 6 pods
  • 1 vanilla bean, split lengthwise and scraped or 1 teaspoon alcohol free vanilla extract
  • tsp. salt
  1. With the bottom of a sauce pan, crush the cardamom pods to open. Separate the seeds from the pod shells, reserving the pod shells. Grind the seeds with a mortar and pestle, spice grinder or coffee grinder. Set the ground seeds and the pod shells aside.
  2. Split the vanilla bean in half lengthwise. Place the bean cut sides up and with the back of a knife, scrape out the seeds the entire length of the bean. Set the seeds and the pod aside.
  3. In a sauce pan, add coconut milk, vegetable glycerin, powdered stevia, ground cardamom seeds and pods, vanilla seeds and pod and salt. Stir to combine. Bring the cream mixture to a simmer, remove from heat, and steep for 30 minutes. Strain the cream mixture into a bowl through a fine mesh sieve, pressing to extract the liquid, ground cardamom and vanilla seeds. Place the bowl of cream mixture into the refrigerator and chill for 3 to 4 hours.
  4. Pour the cream mixture into an ice cream maker and follow manufacturer’s instructions. Churn until the ice cream is set, about 20 minutes. Place the ice cream in an airtight container and freeze for about 3 to 4 hours. Serve.