One dark winter evening about three months ago, I got an intense craving for a very particular raw cinnamon & cardamom nice cream that can only be found in certain hip supermarkets in town. Back then I was still living in the house out in the archipelago, and even if our local supermarket would have this nice cream, I had no way of getting there without a car. Yet, I badly needed that almost burning intensity of cinnamon and the crunchy warmth of freshly crushed cardamom seeds in my mouth, right now.
The other qualities of this much desired nice cream was less significant. After a quick pantry (and freezer) inventory, I found that I had all key ingredients at home to satisfy my obsession. I don’t even remember how the almond butter ripple idea was born, but who doesn’t like to eat caramel sauce by the spoonful? I knew this nice cream experiment needed a lot of caramel.
Fast forward to what felt like the longest two hours ever of anticipation, Hannah & I sat down on the couch to taste the result of my nice cream experiment. And holy smokes!! It was even better than the original <3 I knew that almond butter caramel ripple was a brilliant idea!
Imagine this: spoonfuls of pillowy soft and creamy banana nice cream with just a hint of cardamom, and then BAM! large chunks of decadent, gooey almond butter & maple syrup caramel completely packed with cinnamon & cardamom, burning your tongue and leaving you in sweaty excitement. It’s that sexy.
Whenever you’re cooking for a date or a loved one, make this ice cream for dessert. I promise you it will hit your desired partner like whoa! and then – proceed to kissing ;-)
I also made this nice cream for my blog friends on our last workation, and it was such a huge success that Annie texted me a week later and was like ”Quick!! What do I need to make that ice cream?? I need it tonight!”.
This recipe will forever be known as that ice cream. And I’m damn proud of it.
Did I mention it doesn’t even require an ice cream machine or churning? Yep. Not a single reason left now not to make your own ice cream.
You’re welcome ;-)
Notes: 1) It’s probably a good idea to make double of the almond butter caramel… Just sayin’. For extra servings on top, to eat with your breakfast cereal or oatmeal, or simply stored in the fridge ready to cheer you up on a bad day. 2) I know it seems like a lot of cinnamon and a lot of cardamom, but trust me. It’s just right. 3) Please please buy the cardamom seeds (not the whole green thing but the seeds inside) and ground it coarsely yourself in a mortar & pestle. It makes all the difference.
This recipe is vegan and gluten-free.
No-Churn Cardamom Nice Cream with Almond Butter Caramel Ripple | v +gf
equipment: high-speed blender or powerful food processor
prep time: 15 min
freeze time: overnight + 4 hours
for the caramel:
1/3 cup (0,8 dl) almond butter
1 + 1/2 tbsp coconut oil
3 tbsp maple syrup
1 tsp cinnamon
3/4 tsp freshly ground cardamom
a good pinch of pure vanilla powder
a good pinch of salt
for the nice cream:
4 large bananas, frozen in pieces overnight
1 tsp cinnamon
1/2 tsp freshly ground cardamom
2 tbsp maple syrup
Freeze the bananas in pieces either the night before or in the morning if you’re making the nice cream in the evening.
Prepare the caramel sauce: Gently melt coconut oil and maple syrup in a water bath on the stove. It should be warm but not boiling. Add the cinnamon, cardamom, vanilla and salt and stir to combine. Let cool slightly.
Add almond butter to a bowl and gradually add the coconut oil/maple syrup mixture to the almond butter while stirring. Stir until it’s completely combined.
In a high-speed blender or powerful food processor, mix bananas, cinnamon, cardamom & maple syrup until completely smooth and the texture of a soft serve ice cream. Don’t over mix it. You wanna keep it as frozen and thick as possible while still breaking down the banana pieces.
Quickly transfer the nice cream to a tin or dish of choice. Pour the almond butter caramel on top and give it a couple of quick swirls so it’s semi-incorporated (see image).
Place in the freezer and let sit for about 2 hours.
Then, devour. Preferably with extra caramel sauce ;-)
If you made a double batch of caramel sauce, store leftovers in the fridge for about 1-2 weeks. Store the nice cream in the freezer (obviously) and cover with a lid or place in a plastic bag and squeeze out the air to avoid freezer burn.
Want more Nice Cream Inspiration? Check out my 3-ingredient chocolate chip nice cream!
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