This no-churn cardamom ice cream is so easy to make, it’s criminal. Cardamom, a spice with roots in India and the Middle East, imparts a warm, aromatic taste to the ice cream, making it a perfect balance of sweet and spiced.
The beauty of no-churn cardamom ice cream lies in its easy preparation. Unlike traditional ice cream recipes that require an ice cream maker, this version only needs a few ingredients and a hand mixer or stand mixer. The base consists of sweetened condensed milk, heavy cream, and ground cardamom. Once mixed together, the mixture is poured into a container and frozen until solid.
The result is a velvety-smooth, creamy ice cream with a captivating cardamom flavor that lingers on the palate. The spice’s slightly citrusy and herbal notes complement the sweetness of the ice cream, creating a truly indulgent experience.
It pairs wonderfully with chopped pistachios, almonds, some of my saffron caramel (recipe coming soon). It’s also a lovely accompaniment for cakes like this Rhubarb Lemon Semolina Cake or to add a Middle Eastern twist to the traditional Affogato, hot espresso poured over creamy ice cream.
No-Churn Cardamom Ice Cream
2 cups of whipping cream
1 1/4 cup of condensed milk (one can)
1 tablespoon vanilla extract
1 teaspoon freshly ground cardamom
solid pinch of salt
Using a hand mixer, whip the cream until thick peaks form – right before it starts becoming buttery.
Add the remaining ingredients and, using a spatula, fold everything together.
Pour the mixture into a cake tin or some tupperware and let it solidify in the freezer for at least 8 hours.