One of my favourite things about summer is that our growing season is in its peak. We finally start seeing local berries and fruit in the markets or in our gardens! Unfortunately, it’s still a little early for berries, but my friend Liz in Red Lake from Noms for the Poor has some rhubarb in her backyard which is suited for a crisp and ice cream. We decided to make recipes that work together! She used her rhubarb to create a recipe, and I thought I would make some vegan friendly ice cream that can be placed in a heaping quantity on top! Be sure to check out her recipe here!
The first time I tried a cardamom ice cream was with friends in Thunder Bay inside some delicious sugar/ginger chewy cookies with a caramel dipping sauce. It was mouthfuls that stopped conversation. The only thing was it wasn’t the slightest bit vegan, so an idea bubble popped up and exclaimed that I HAVE TO make this ice cream so everyone can enjoy it! That is exactly what I did, and I made it a bit better health wise, you can totally cut out the sugar and add some protein powder, or hemp seeds to give you a boost you won’t feel bad about. Thankfully, most sugar cones are vegan so you can feel free to enjoy this ice cream on a cone if there is no rhubarb crisp nearby.
The fun thing about making your own ice cream is you get to be the creative when it comes to what you want in or on top of your ice cream! I made this one super simple by adding only one spice and sprinkling crushed pistachios on top. You could add pistachios or leave it plain, either way it will satisfy any sweet tooth on a hot day! I have made a vegan ice cream recipe before where I added pecans, and shredded coconut so check it out for some more inspiration!