I’m not sure if I could have told you what cardamom was good for if you had asked me a couple of weeks ago. It’s one of those spices that I have on the spice rack, but I never use. I spent a weekend at my bestie’s house and she spiked our morning coffee with a little bit of cardamom. I wasn’t really down with it, but I drank it anyway because coffee. To be fair, I’m not really that into flavored coffee, so it wasn’t the cardamom that threw me off. Maybe coffee and cardamom isn’t for me, but I could totally see myself combining it with something else. I started to think about recipes that might benefit from that distinct herbal, citrusy flavor. With Summer right around the corner, I decided to make some ice cream.
Dude. This may have been the best decision I’ve made in a while. Even though it was absolutely freezing in the city this weekend, this ice cream was so good that I turned the heat on, curled up with a chunky throw on the couch, watched some Netflix, and totally gorged myself on what was supposed to be enough ice cream for two servings. Don’t judge me, just try this!
Banana+Coconut+Cardamom Ice Cream
recipe from Chitra Agrawal’s Vibrant India
- 2 ripe bananas
- 2 tablespoons dried unsweetened shredded coconut, plus more for garnish
- 1/4 teaspoon ground cardamom powder
- 1 tablespoon bittersweet or semisweet chocolate chips (optional)
- granulated brown sugar, for garnish
- sliced almonds, for garnish
- peel the bananas and cut them into 1/2-inch disks. place in a glass bowl or freezer bag. freeze the bananas for at least 2 hours or up to overnight.
- using a food processor, pulse the frozen banana pieces. they will first get crumbly, then gooey, then look like oatmeal pieces, and then start to bunch on one side of the bowl. scrape down the sides and keep pulsing through these stages. eventually, the banana will become smooth and creamy resembling soft-serve ice cream. pulse the processor until the mixture aerates and becomes somewhat fluffy, then mix in the coconut, cardamom powder, and chocolate chips.
- you can the ice cream immediately; it will be like soft-serve ice cream, or transfer it to an airtight container and freeze until solid, like traditional ice cream.
- serve with a healthy sprinkling of jaggery, sliced almonds, and more grated coconut on top.
Source: Dolly and Oatmeal via Chitra Agrawal’s cookbook, Vibrant India.