Roasted Cherry Cardamom Ice Cream (Paleo, Vegan, Dairy-Free)
This roasted cherry cardamom ice cream might just be my new favorite dessert. It’s sweet, aromatic, delicious…and also dairy-free, vegan and paleo.
I had no idea that July was National Ice Cream Month until a few days ago when I started seeing ice cream recipes everywhere on the interwebs. I mean, it makes sense (hello: summertime heat!) – but sometimes these national foodie days and months crack me up.
So I just did a little Google research and thought I’d give you the heads-up – tomorrow is National Milk Chocolate Day. Who knew?! To ensure you’re not left empty handed on National Milk Chocolate Day (which would be a total bummer), make sure you whip up my Chocolate Coconut Macaroons (ok, they’re not milk chocolate…but they’re made with raw cacao which is healthier!).
But back to ice cream! Not be left out during National Ice Cream Month (and with only a few days left to spare!), I set out to create the most scrumptious ice cream recipe yet – Roasted Cherry Cardamom Ice Cream.
I LOVE cherries and recently I’ve become obsessed with cardamom. It’s my new favorite spice! It’s an intensely aromatic spice with numerous health benefits. In fact, because it’s related to ginger, many of the health properties are the same – it’s a detoxifier, provides digestive support and is anti-inflammatory. Did you know that traditional medicine also lists cardamom as an aphrodisiac?! Hmmm, maybe you should tag this recipe for your next Valentine’s Day!
But there’s a few other reasons that this recipe is so divine – it’s dairy-free and egg-free! So if you have a dairy and/or egg allergy – you’re gonna love this!
After making my first “test batch” I decided to try it out with my family. Long story short, they polished off the entire container in about 10 seconds flat. Yep, I’d say we have a winner!
Happy National Ice Cream Month.
PS – if you love cherries like me, make sure to check out my Dark Cherry Smoothie Bowl recipe.
Roasted Cherry Cardamom Ice Cream (Paleo, Vegan, Dairy-Free)
- 1 cup raw cashews, (soaked overnight)
- 13.5 oz full fat coconut milk
- 3 tbsp coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 cups pitted cherries
- 2 tbsp maple sugar
- 1/2 tsp ground cardamom
- 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.
Other dessert recipes you might like:
Nectarine Panna Cotta with Roasted Plums
Raw Mixed Berry and Vanilla Bean Cheesecake
Mixed Berry Popsicles
I love your recipes and really want to try this, unfortunately I don’t have an ice cram maker :// any other way perhaps?
This is looks delicious and allergy friendly too
What a fun way to use cherries this summer!! This ice cream was super easy to make and turned out to be delicious. The cardamom gave it a wonderful unique flavor too!
Hi Anjali – So glad this ice cream was a success! :)
I’ve never had roasted cherries before but now I cant wait to try them, esp with the warming and delicious cardamon
Hi Juli- It sure is a delicious flavor combination! :)
this looks fantastic! I absolutely love cardamom, it’s one of my favourite spices! love the flavour combo here how great for summer!
Hi Georgie- It really is a great way to dive into cherry season as well :)
This looks so delicious. Love it.
Cherry and Cardamom! I had not thought about pairing cardamom with cherries before, but I am so glad you suggested it! Wow! What a flavor explosion! YUM
Hi Jennifer- Glad you loved this ice cream recipe! The cardamom definitely adds a delicious flavor to it :)
I’m wondering if you also tried making the ice cream without an ice machine… Just with your vitamix maybe?
Hi Annette – I haven’t tried it with my Vitamix yet, but that is something I might be planning to do come Summer – so stay tuned :)
I have an emotion blender, food processor or a breville smoothie maker which would be best for blending this? My smoothie maker is too small to blend all in one batch and my food processor has an attachment for grinding nuts! Help :)
I’m not aware of the smoothie maker, but I’d say any standard blender should be able to blend the ingredients in this ice cream before freezing. :)
Can the cashews be substituted? And if so with what?
I wouldn’t recommend substituting them in this recipe. If you have a nut sensitivity, I’d recommend looking for a full coconut milk/cream based ice cream. :)
I’ve made this recipe twice (one time for a dinner party dessert) and it turned out perfectly both times. Love it. And the cardamom flavor is just amazing with the cherries! Thanks for another great recipe!
So thrilled you (and your guests) loved it Karen! It’s definitely kicks dairy-free ice cream up a notch, doesn’t it? ;) x
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I loved the sound of this and the roasted cherries were delicious…however, the ice cream base did not work at all. I followed the directions as stated and it was just a hard mess. I think the milk and the coconut oil seemed to make the mixture set when it was chilled and that just made it worse trying to actually get anything out of it with my ice cream maker. Was super disappointed :(
Hi Ang – that’s a bummer it didn’t work for you, as it is delicious. I’m trying to think what could’ve gone wrong (as I make this ice cream base all the time), but if you didn’t swap any ingredients I’m not sure. Vegan ice cream is definitely harder than dairy-based ice cream, but the cashews help to keep it creamy. Did you use full-fat coconut milk (versus light or low-fat?).
Thanks for the reply! I did used full-fat coconut milk, that’s why I’m not sure what went wrong
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I suppose you drain the cashews after the overnight soak…?
Yes. Drain the cashews and give them another rinse. Then you’re good to go! :)
looks delicious, would love to try it!
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Glad you like it! :)
I have to admit – I never would have thought to pair cardamom with cherries (or to use it in ice cream). Sounds very intriguing and looks divine, for sure!
It’s a wonderful combo – you’ll love it! :)