Our vegan rose cardamom ice cream recipe was done in our Ninja Creami, but of course you can use it with any other ice cream maker or ice cream making method! You will not believe how incredible this ice cream is, it’s quickly become one of our two favourite ice cream recipes, so far. (The other is our Lapsang Souchong ice cream, which we will post soon, we promise!)
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The rose flavour comes from two sources: rose extract, and rose petal powder (both available on Amazon), although you can probably omit the powder if you’d like. We like using both as it gives the flavour profile a depth that may not be achieved using just the extract, although we can’t swear to it as we haven’t done it without the powder – so if you experiment by leaving it out let us know how it turned out!
In case you’re not all that familiar with cardamom, according to MySpicer, cardamom “is considered to be one of the world’s oldest spices. The use of this spice dates back at least 4000 years. Ancient Egyptians used Cardamom for many medicinal purposes, as part of rituals and even for embalming. They chewed cardamom pods as a way to help keep their breath minty and to help clean their teeth.”
It is often used in Indian cooking, although according to My Spicer, Guatemala is the largest commercial producer of cardamom.
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Roses have been used in cooking for thousands of years as well, and the combination is just divine. In fact, in her blog post entitled Rose and Cardamom: Blend of the Gods?, Lucinda Warner says “Whenever I need a bit of luxury in my life, rose and cardamom tea is just the ticket. These two herbs not only taste beautiful together but also have some great medicinal properties that help balance us when things get stressful.”
We couldn’t agree more!
Vegan Rose Cardamom Ice Cream Recipe in the Ninja Creami
Ingredients
1 cup raw cashews (we get ours from Costco)
1 cup plain plant milk (we use the organic unsweetened almond milk from Costco)
1/4 cup agave nectar* (we get ours from Costco)
1/2 teaspoon vanilla extract (we get ours from Costco)
1/2 teaspoon rose extract (available on Amazon)
1/2 teaspoon edible rose petal powder (available on Amazon)
1/2 teaspoon ground cardamom
(*NOTE: We originally made this with 1/2 cup agave but it came out so rich and sweet that we cut it in half. But if 1/4 cup doesn’t make it sweet enough for you feel free to bump the amount up a bit.)
Directions
Put all of the ingredients into a high speed blender and blend until smooth.
Transfer to your Creami container and freeze for 24 hours.
Spin on ‘lite ice cream’ setting.
We made this and took the picture in the middle of a heat wave where every day was over 100°, so that’s why it looks a bit soft.
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What size Ninja do you need for this recipe?
Hello, Michelle! You can use these recipes in either of the original Creami or the Deluxe Creami! 👩🏻🍳