😋Vegan Easy-to-Make Pistachio Cardamom Ice Cream😋

  Vegan Easy-to-Make Pistachio Cardamom Ice Cream

Our dear friends Martha and Ally invited us over for an Indian themed dinner, and we were asked if we wanted to bring dessert. I started to look for Indian paleo friendly recipes and came across Ashley's recipe for Kulfi Ice Cream on My Heart Beets website. I didn't have a lot of time, and wanted something easy to make. Her introduction caught my interest: 

"This delicious cardamom-infused Indian ice cream is about to become a summer staple. Today I’m sharing a recipe for kulfi that is paleo, vegan, gluten-free, and dairy-free! No need for an ice cream machine either!"

The cardamom got me set to try the recipe. As you might know, Swedes love cardamom in anything sweet! And let me tell you. this dessert was a hit with adults and kids alike. No one suspected that it was both dairy-free and vegan! I used heart shaped silicone ice cubes (each about 1.5" in diameter) for a pretty presentation, but you can also use small cups or smaller ramekins. 

I decided to make my own cashew milk as it's simple if you plan ahead, but if you are in a time crunch, you can use unsweetened store bought cashew milk (if you buy sweetened cashew milk you might want to reduce the maple syrup/honey). Give it a try. You'll love this easy to make healthy dessert! 

Recipe: Paleo Pistachio Cardamom Kulfi Ice Cream

Ingredients

• 2 cups unsweetened cashew milk (simple to make at home with a little bit of planning, or use store-bought unsweetened cashew milk). See recipe below.

• 1 can full-fat coconut milk (13.5 ounces)  

• ¼ -1/2 teaspoon ground cardamom 

• Pinch of saffron 

• ¼ cup almond flour 

• 2 tablespoons or more maple syrup, agave or honey, to taste

• ¼ cup pistachios finely chopped, plus extra for garnish

Instructions

• Add the cashew milk, coconut milk, cardamom and saffron to a pot and bring the mixture to a full boil. Keep an eye on the pot so that it doesn’t boil over.

• Reduce the heat to a simmer, and cook for 5 minutes, stirring occasionally.

• Add the almond flour, and continue to cook for another 2 minutes.

• Turn off the heat and immediately stir in the sweetener and pistachios. Allow the mixture to cool on the stovetop. Taste the mixture and add more sweetener to taste if needed.

• Pour the mixture into an ice cream mold and freeze until solid.

• When serving, garnish with crushed pistachios (and raspberries, optional) 

Recipe Cashew Milk
Ingredients

• 1 cup raw, unsalted cashews 

• 4 cups filtered water

• 2 pitted medjool dates

• pinch of salt

• 1 tsp vanilla extract

Instructions
Soak: Soak cashews together with the dates 4-6 hours or overnight. For a quick method, cover the cashews with boiling and let sit for 1 hour.
Drain & Rinse: Drain the cashews/dates and rinse them.
Blend: Add the soaked cashews, dates, salt and 4 cups of water to a high-power blender. Blend for 1-2 minutes on high speed until completely smooth and frothy (if you don't have a high-powered blender strain through a nut milk bag or a cheesecloth for a smoother texture).
Store: Pour into a sealed glass container. Store in refrigerator for 4-5 days.