This dairy-free ice cream pairs the sweetness of summer peaches with the gentle, spicy warmth of cardamom. Its creamy texture comes from coconut milk and cashews, for a rich result that is every bit as good as a traditional dairy ice cream. Everything is blended in one go: all that is left is to churn it and wait a little before tasting.
Peach and cardamom ice cream with coconut milk and cashews
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Ingredients
- 165 g peaches or nectarines, diced
- 75 g frozen banana, in chunks
- 1 tin (400 ml) full-fat coconut milk, not light
- 45 g raw cashews, preferably soaked for 4 hours then drained
- 3 to 4 tablespoons coconut sugar
- 120 ml plain or vanilla plant milk
- 3 to 4 tablespoons honey
- a few pinches of stevia powder (optional, depending on how sweet you want it)
- 1/8 teaspoon sea salt
- 1 heaped 1/4 teaspoon guar gum
- 1/8 teaspoon ground cardamom (up to 1/4 teaspoon for more character)
- 1/8 to 1/4 teaspoon almond extract (optional, for a delicate fruity note)
- 80 to 110 g extra peaches or nectarines, in pieces, to add at the end of churning (optional)
Method
- Blend all the ingredients except the reserved peaches until very smooth, scraping down the sides if necessary.
- Pour the mixture into the ice cream churn and churn until it has the consistency of soft-serve ice cream.
- Add the reserved peach pieces, if using, and let it run for another minute.
- Transfer the ice cream to an airtight container and put it in the freezer to firm up.
Tip
Guar gum stabilises the texture and limits the formation of ice crystals: keep it in if you want a really creamy ice cream. Take the ice cream out of the freezer 10 to 15 minutes before serving, and it will be much easier to scoop.
For ice cream that works every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour and no more checking how it is setting in the freezer. You freeze the mixture in its tub, choose the programme (ice cream, sorbet, gelato or granita), and a few minutes later the machine gives you a smooth, creamy texture with no crystals. It is the machine we adopted this summer for our plant-based ice creams.
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FAQ: your questions about peach and cardamom ice cream
What does cardamom taste like?
Green cardamom has a scent that is both warm and fresh, with lemony, slightly camphor-like notes and a hint of eucalyptus. It is powerful: in this ice cream, 1/8 teaspoon is enough to flavour the whole mixture without masking the peach. If you like its character, go up to 1/4 teaspoon, or grind a few seeds yourself for a livelier aroma.
Can coconut milk replace cream?
Yes, in many sweet or savoury dishes, full-fat coconut milk can replace cream, with an added exotic note. For a thicker texture, use the solid part of a tin that has been left in the fridge overnight. In this ice cream, it is what provides the smoothness in place of cream: be sure to use a regular, full-fat coconut milk, not a light one, otherwise the ice cream will be more icy than creamy.
What goes well with coconut milk?
Coconut milk goes well with juicy fruits such as peach, mango, pineapple or passion fruit, and with mild spices: cardamom, vanilla, cinnamon or ginger. On the savoury side, it loves lime, lemongrass and curry. In this recipe, it wraps the peach and cardamom in a creamy roundness, enhanced by the cashews; for a change, simply replace the peach with the same amount of mango.
What desserts can you make with cardamom?
Cardamom flavours creams and ice creams just as well as cakes, compotes, plant-based rice pudding or kulfi, the traditional Indian ice cream. It goes particularly well with summer fruits (peach, apricot, mango), chocolate, pistachio and coconut. This peach ice cream is a good example, and a simple pinch is also enough to lift a fruit salad or a smoothie.
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