The BEST Cloudberry Cardamom Luxurious Vegan Ice Cream

So this recipe for The BEST Cloudberry Cardamom Luxurious Vegan Ice Cream is intensely delicious and I could NOT wait to finish photographing it so I could enjoy another scoop… yes it’s THAT good!! The combination of freshly ground cardamom and vanilla in the creamy ice cream combined with the heavenly cloudberry flavour is simply amazing. In Sweden it is a classic dessert to enjoy warm cloudberries with vanilla ice cream, so this recipe is a twist on the classic Swedish dessert.

Let’s talk about the star ingredient in this recipe for The BEST Cloudberry Cardamom Luxurious Vegan Ice Cream. Cloudberries are a delicacy in Sweden, and it’s not surprising why. Even during good seasons the harvest isn’t massive. In Sweden they are often referred to as the gold of the forest. They have such a unique flavour and they can be used in sweet and savoury dishes, think kind of like how figs can easily be used in sweet desserts or savoury dishes like a cheese board. Anywho, the flavours in this ice cream are divine, and the consistency of the ice cream is SO creamy! I’m sooo pleased with how this recipe turned out and I hope you like it too!! It’s just… *chef’s kiss*. Okay don’t mind me I’m just going to go enjoy another scoop of The BEST Cloudberry Cardamom Luxurious Vegan Ice Cream now!

The BEST Cloudberry Cardamom Luxurious Vegan Ice Cream

by Baking Me Healthy

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Churning Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Swedish, Vegan

Equipment

• Ice Cream Machine

Ingredients

  

• 2 cups Creamy Oat Oatly brand (500 ml)
• ⅓ cup cashew cream *
• 100 ml raw sugar cane
• 1 tsp pure vanilla extract
• ½ tsp freshly ground cardamom seeds
• 1 tbsp corn starch
• pinch of salt
• cloudberry jam or fresh/frozen cloudberries **

Instructions

 

• Soak raw unsalted cashews for six hours in water. When they're done soaking drain and rinse the cashews, and mix them in a high speed blender until they're completely creamy.
• Crush the cardamom seeds with a mortar and pestle.
• Pour the oat cream, sugar, corn starch, cardamom, and salt into a saucepan on medium heat. Mix together and simmer until it thickens. Remove from heat.
• Mix in the cashew cream and vanilla.
• When the mixture is completely cool, pour it into your ice cream machine and let it churn for the full program.
• When the ice cream is close to the end of the cycle, add the desired amount of cloudberry jam/compote.
• Either enjoy the icecream immediately or place in the freezer for the ice cream to freeze further. Store leftovers (if there are any!) in an airtight freezer container in the freezer. Enjoy!! 🙂

Notes

*Cashew cream that I used was raw cashews soaked in water for 6 hours and then mixed in a high speed blender. This made a super thick and creamy cashew mixture. This is what I mixed into the ice cream.

**Cloudberry jam or a homemade compote of cloudberries and optional sweetener can be used for this recipe! If you want a quick and easy alternative, you can use jam or just plain cloudberries. If you want to be more in control of how much sugar is in the ice cream, then you can make your own cloudberry compote to mix in the ice cream. Then I suggest heating the berries in a small saucepan over medium heat until they soften, mash them a bit and stir in optional sweetener. Let cool before adding to the ice cream.

Keyword cardamom, cloudberry, dessert, hjortron, ice cream, kardemumma, plant based, vanilla, vegan

More recipes like this: