’ll never forget the first time I created the Vegan Cardamom Almond Frozen Treat. It was one of those sweltering summer afternoons when nothing but something icy and sweet could satisfy. I had a few key ingredients on hand—almond milk, coconut cream, and fragrant cardamom. The idea struck me: why not create a refreshing vegan dessert inspired by kulfi? I decided to get creative, and after a few tweaks, the Vegan Cardamom Almond Frozen Treat was born. The smell of cardamom filled my kitchen as the mixture simmered, and I knew this recipe was going to be special.

Memories of Inspiration

Growing up, I was always fascinated by how my grandmother made traditional kulfi, using fresh milk and aromatic spices. I wanted to recreate that experience but with a vegan twist. As I stirred the creamy coconut and almond base, I thought about how food connects us to our past while giving us the freedom to reinvent it. The Vegan Cardamom Almond Frozen Treat isn’t just a dessert—it’s a way of bringing back those childhood memories while honoring my plant-based journey. I love that it’s easy to make yet bursting with authentic flavors that take me back to those summer evenings with family.

A Simple but Delicious Process

Making the Vegan Cardamom Almond Frozen Treat was surprisingly easy, but each step brought its own magic. Watching the rich coconut cream and almond milk combine, smelling the warm cardamom as it infused into the mixture—it was pure joy. The chopped almonds gave the treat a delightful crunch, while the arrowroot powder thickened it just enough to create that perfect creamy texture. I poured the mixture into popsicle molds, and the hardest part was waiting for them to freeze! When they were finally ready, the first bite was everything I’d imagined—rich, creamy, and full of flavor.

Vegan Cardamom Almond Frozen Treat_ raw — Vegan Cardamom Almond Frozen Treat 3

A Summer Favorite

Now, the Vegan Cardamom Almond Frozen Treat has become a go-to summer dessert in my household. It’s the perfect balance of cool, creamy, and aromatic, with a subtle crunch from the almonds. I love serving it at family picnics or sharing it with friends who are new to plant-based treats. What’s even better is that it’s dairy-free and gluten-free, so it’s a dessert that everyone can enjoy. Whether I’m relaxing after a long day or hosting a summer gathering, this frozen treat is always a hit!

Chef’s Notes- Vegan Cardamom Almond Frozen Treat

Infuse the Cardamom Properly: Be patient during the simmering process. Allow the cardamom to infuse for at least 10 minutes to get the best aromatic flavors into the mixture. Freshly crushed pods work better than pre-ground cardamom for a more intense flavor.
Avoid Lumps with the Arrowroot: When adding the arrowroot slurry, ensure it’s mixed smoothly with cold almond milk to prevent lumps. Pour slowly while stirring constantly.
Thicker Texture Tip: If you prefer a creamier consistency, add 1 tablespoon of coconut oil or a plant-based thickener like agar-agar to the mixture.
Blitz Almonds Consistency: The texture of the almonds can be adjusted according to preference. If you want a smoother frozen treat, blend the almonds until finely ground, or for added crunch, leave them slightly coarser.
Freeze Overnight for Best Results: While 4-5 hours is enough to freeze, leaving the kulfi to freeze overnight will give you a firmer and creamier texture.
Use High-Quality Ingredients: Opt for organic, full-fat coconut cream and fresh cardamom pods for the richest flavor. The natural sweetness from maple syrup also enhances the treat without being overpowering.
Mold Choice: You can use any popsicle mold, but silicone molds make it much easier to release the kulfi without cracking.
Add Texture: For more crunch, you can mix some coarsely chopped nuts (like pistachios) into the base before freezing or sprinkle them on top.
Prevent Ice Crystals: To minimize ice crystals, make sure the mixture cools completely before freezing, and don’t skip the arrowroot or thickening step!
Versatility: This recipe is highly customizable—experiment with different spices (like saffron) or add fruit purees (like mango) for added flavors.
Storage: Store leftover frozen treats in an airtight container in the freezer to prevent freezer burn. They can last for up to 2 weeks.
Soak the chickpeas for a minimum of 6-8 hours for quicker cooking and a softer texture. If you’re short on time, you can use canned chickpeas.
Don’t throw away the cooking liquid from the Instant Pot! It’s key to achieving a smooth and creamy consistency when blending the hummus.
Start with ½ cup of the reserved cooking liquid and add more gradually until you reach the desired creaminess. For ultra-smooth hummus, blend for a few minutes and scrape down the sides in between.
Taste the hummus after blending and feel free to tweak it! Add more lemon juice for tang, more cumin for earthiness, or extra garlic for a punch of flavor.
For a richer experience, serve your hummus slightly warm. You can microwave it for 20-30 seconds before serving to bring out the flavors even more.
A good drizzle of olive oil and a sprinkle of cumin and paprika will elevate the presentation and flavor. You can also add a few whole chickpeas on top for texture.
If your hummus feels too thick after blending, continue adding the cooking liquid a tablespoon at a time. If it’s too thin, reduce the liquid next time or chill it in the fridge to thicken.
The hummus thickens as it cools, so add a splash of water or olive oil before serving leftovers to refresh the texture.
Experiment by blending in roasted garlic, red peppers, or fresh herbs like parsley or cilantro for different flavors.

Vegan Cardamom Almond Frozen Treat

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Indulge in the rich and creamy goodness of our Vegan Almond Cardamom Frozen Treat! This plant-based kulfi is perfect for beating the summer heat, offering a delightful blend of sweet coconut milk, aromatic cardamom, and crunchy almonds. Easy to make and fully customizable, it’s a delicious and healthy dessert option that everyone will love. Whether you’re vegan, lactose intolerant, or simply seeking a refreshing ice cream alternative, this recipe is sure to impress. Get ready to savor the authentic flavors of India with a modern twist!

Course: Dessert, SnackCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Resting Time

hours

Total time

hours

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Liquids
1/2 cup rich coconut cream
1 1/2 cups almond-based milk
Sweeteners
2/3 cup natural maple sweetener
Spices and Nuts
4-5 crushed cardamom pods
20 slivered almonds coarsely chopped
Thickeners
1 1/2 teaspoons arrowroot powder
Alternative Ingredients:
Coconut milk can be substituted with almond milk or oat milk for a different plant-based base.
Sugar can be replaced with maple syrup or agave nectar to reduce refined sugar content.
Almonds can be swapped with cashews or pistachios for a varied nut flavor or to accommodate allergies.
Corn starch can be replaced with arrowroot powder or tapioca starch as a thickening agent.
Cardamom pods can be substituted with ground cardamom if fresh pods are unavailable.

Directions

Combine Liquids – Start by mixing 1/2 cup of rich coconut cream with 1 1/2 cups of almond-based milk in a medium saucepan. Heat the mixture over medium heat until it begins to simmer, ensuring the ingredients blend smoothly. Add the crushed cardamom pods to the simmering liquid and stir continuously to prevent sticking. Let the mixture simmer gently for about 10 minutes, allowing the aromatic flavors to infuse thoroughly.
Sweeten the Base – Pour in 2/3 cup of natural maple sweetener into the saucepan. Continue to simmer the mixture for another 10 minutes, stirring frequently until it thickens and becomes creamy in consistency. While the base simmers, use a food processor to blitz 20 slivered almonds into a coarse powder. For a finer texture, process a bit longer until desired consistency is achieved. Add the almond powder to the thickened mixture and stir well.
Thicken the Mixture – In a small bowl, mix 1 1/2 teaspoons of arrowroot powder with 1/2 cup of almond milk to create a smooth slurry. Slowly pour this slurry into the saucepan, stirring constantly to avoid lumps. Cook for an additional 2 minutes until the mixture thickens. Remove the saucepan from heat and allow the mixture to cool to room temperature. Once cooled, pour the mixture into your favorite popsicle molds. Optionally, sprinkle with chopped pistachios for added texture and flavor before placing them in the freezer.
Freeze the Treats – Let the kulfis freeze for at least 4-5 hours or overnight for the best consistency. Remove from molds, serve chilled, and enjoy your homemade vegan frozen treats!