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Coconut Cardamom Ice Cream

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"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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5 h 30 m servings 401 cals
Original recipe yields 3 servings (1.5 cups)

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  1. Split each cardamom in half, lengthwise.
  2. 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.
  3. 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

Per Serving: 401 calories; 27.3 g fat; 37.4 g carbohydrates; 2.6 g protein; 0 mg cholesterol; 17 mg sodium. Full nutrition

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