Middle Eastern · Dessert
Cardamom Honey Ice Cream
A no-churn Middle Eastern ice cream built on whipped cream and condensed milk, perfumed with fresh-ground cardamom and sweetened with honey instead of refined sugar syrup. Finished with a scatter of chopped pistachio for crunch and colour, it leans on the classic rosewater-free, cardamom-forward flavour profile found across Levantine and Persian frozen desserts.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
431Calories
4.7gProtein
33.6gFat
28.5gCarbs
27gSugar
0.8gFiber
162mgSodium
93mgChol
19.7gSat Fat
232mgPotassium
140mgCalcium
0.4mgIron
0.3mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Honey Blonde Ale
local
Qamar al-Din (Apricot Nectar)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Whip the chilled heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
2
In a separate bowl, whisk together the condensed milk, honey, ground cardamom and salt until fully combined.
3
Gently fold the whipped cream into the condensed milk mixture in three additions, keeping as much air in as possible.
4
Pour the mixture into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed to the surface.
5
Freeze for at least 6 hours or until firm, ideally overnight.
6
Scoop into bowls and scatter the chopped pistachio over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Heavy Cream, chilled, whipped to soft peaks
- 65g65g Condensed Milk
- 18g18g Honey
- 1.5g1.5g Cardamom, ground, from crushed pods
- 10g10g Pistachio, chopped, 1
- 0.5g0.5g Salt
