The best part about this incredibly simple, vegan-friendly recipe is that you don't need an ice cream maker to make it! It comes out soft and creamy and ready to eat.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
5 hrs
total:
5 hrs 30 mins
Servings:
3
Yield:
1.5 cups
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Split each cardamom in half, lengthwise.

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  • Combine cardamom, coconut milk, sugar, 1 1/2 teaspoon rum, and vanilla extract in a pot. Simmer mixture over low heat, stirring occasionally, about 20 minutes. Remove mixture from stove and stir in remaining rum.

  • Pour mixture through a strainer over a freezer-safe container to catch the cardamom pods; discard. Cover the container and freeze until firm, 5 hours to overnight.

Nutrition Facts

401 calories; protein 2.6g 5% DV; carbohydrates 37.4g 12% DV; fat 27.3g 42% DV; cholesterolmg; sodium 17mg 1% DV. Full Nutrition