Smoked Almond, Black Cardamom, and Bittersweet Chocolate Mocha No-Churn Ice Cream

This is a smoky, sultry, sophisticated and complex desert that sounds far more
complicated than it is to make! No ice cream machine needed... just whip cream,
mix, and freeze! Enjoy this rich frozen treat on its own in a small waffle cone,
or sandwiched in a shortbread or sugar cookie, or for an interesting contrast,
in a chilled bowl with a handful of fresh tart blackberries.

Servings: 8 servings

Author:

Prep Time
20 minutes

Freezing Time
5 hours

Course:

Dessert

Cuisine:

American Nordic

Keywords:

summer Gluten-Free easy ice cream Coffee Cardamom sophisticated No-Churn salty dessert salty sweets smoked dessert

Instructions

1 In a small mixing bowl or large pyrex measuring cup, dissolve the instant
espresso powder in the warm water. Add the vanilla, salt, and freshly grated
black cardamom - use both the ground seeds and a bit of the smoky pod if you can
get them, and if you have a microplane or mortar and pestle (sift to remove any
large pieces).
2 Once the coffee powder has dissolved, add the condensed milk and stir well. Set
aside.
3 Use a food processor or a sharp knife to chop the chocolate and smoked almonds
into a mixture of coarse chunks and fine chips. If you use a food processor,
pulse the chocolate first and then add the almonds. Reserve 1/3rd cup for
garnish.
4 In a chilled large bowl or stand mixer, whip the heavy cream to soft peaks.
Gently fold in the flavored coffee and condensed milk mixture and then most of
the chocolate almond mixture.
5 Using a flexible spatula, gently scoop the mixture into a freezer-safe
container. Top with the reserved chocolate and almond mixture, and chocolate
ganache or syrup if desired.
6 Freeze until firm, about 4-6 hours. Can be made a few days ahead. Scoop into
small chilled bowls and serve immediately.

Smoked Almond, Black Cardamom, and Bittersweet Chocolate Mocha No-Churn Ice Cream

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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