Blueberry Cardamom Ice Cream From Iceland – a delicious recipe with blueberries, water, sugar, ground cardamom, heavy cream, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves -about 5-10 minutes.
2
Chill completely in an ice bath or overnight.
3
When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you'd like. Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
4
Add the blueberry mixture to an ice cream maker with the cream and milk.
5
Churn according to the manufacturer's instructions.
6
Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.
619
kcal
Calories
45
g
Fat
50
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups blueberries, 1 tablespoon water, 2/3 cup sugar, 1/4 - 1/2 teaspoon ground cardamom, and more.
Yes, Blueberry Cardamom Ice Cream From Iceland falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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