Vegan Coconut-Cardamom Ice Cream

Sponsored content: Presented by Natural Gourmet Institute

Photo: Irene Kredenets on Unsplash

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Makes 1 pint


1 14-oz. can coconut milk
6 Tbs. maple syrup
2 Tbs. rice syrup
1½ tsp. vanilla extract
½ tsp. freshly ground cardamom
pinch sea salt
½ vanilla bean, split

1. Combine coconut milk, maple syrup, rice syrup, vanilla extract, and cardamom, and salt in medium saucepan. Scrape seeds from vanilla bean half, and add seeds and pod half to mixture. Bring to a boil. Reduce heat to medium-low, and simmer 1 to 2 minutes. Remove from heat, and cool.
2. Freeze coconut milk mixture in ice cream maker according to manufacturer’s instructions.

Sponsored content: Presented by Natural Gourmet Institute

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g