Cardamom Coconut Ice Cream with Blueberries

Cardamom Coconut Ice Cream with Blueberries

Ice cream – it’s a universal pleaser. This recipe especially because it’s dairy-free and tastes so ridiculously delicious you’ll want to celebrate with seconds. And your body won’t totally yell at you for doing so.

Cardamom Coconut Ice Cream with Blueberries

My roommate and I spent a good 30-minutes on the couch over the weekend brainstorming on what to make for the 4th of July. We wanted to celebrate, and I wanted to blog about. Another typical Saturday.

Her: “Cheesecake?” Me: “Because that’s totally fitting for my blog…”

Her: “Champagne and pie for later on the roof.” Me: “Perfect, obviously.” Both of us: “Too much work.”

Me: “Ice cream?” Her: “Roasted Strawberry?” Me: “Can we make it vegan.” Both of us: “FIREWORKS!”

As I said, ice cream – the perfect pleaser – especially when it’s coconut and able to be shared with all. Boom.

Summer Berries

This vegan version of ice cream gets its creaminess from coconut milk with an extra boost of flavor from cardamom. Together, it has an Indian-kind of vibe going on, which pairs phenomenally well with blueberries. Don’t skip them from this equation, as they’ll really complete your bowl.

Plus, I don’t know where you live, but where I am, it’s full-fledged blueberry season. Again, cue those fireworks in the air.

Cardamom Coconut Ice Cream with Blueberries

For best flavor and creaminess, allow your ice cream to sit for at least 5 minutes at room temperature prior to eating once you remove it from the freezer.

P.S. My roommate and I got a little carried away and made not just one, but TWO coconut ice creams. Check out the 2nd recipe here: Roasted Strawberry & Fennel Coconut Ice Cream.

Cardamom Coconut Ice Cream with Blueberries


  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup vanilla almond milk
  • 2 Tbsp. maple syrup or rice syrup
  • 1/2 tsp. vanilla extract
  • Scant 1/2 tsp. + pinch cardamom
  • Salt, pinch
  • Pint of blueberries, washed


  1. In a medium bowl, whisk together the milks, syrup, vanilla extract, cardamom, and pinch of salt. Chill in the refrigerator until cold.
  2. Freeze mixture in ice cream maker, following the manufacturer's instructions.Transfer ice cream to an airtight container and freeze for 2-3 hours before serving. Top with blueberries.

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  • Reply
    Sarah | Well and Full
    July 8, 2015 at 3:55 pm

    Beautiful photos! 🙂

  • Reply
    Meg @ Noming thru Life
    July 10, 2015 at 12:39 am

    I LOVE this combination of flavors. Anything with cardamom I’m instantly sold on. But then if it involved ice cream… woah, watch out!

    • Reply
      Grace @FoodFitnessFreshAir
      July 10, 2015 at 9:19 am

      Agreed – I don’t use cardamom enough! What’s your favorite use for it? Thanks for stopping by Meg!

      • Reply
        Meg @ Noming thru Life
        July 16, 2015 at 6:53 pm

        I love to use it when oats are involved, in baking or what not. I just like the way they pair together.

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