No Churn Orange-Cardamom Ice Cream will have you swooning, with its lovely and subtle spice, smooth texture, and bits of mandarin oranges tucked inside. I’m a huge ice cream fan and I eat it all year long. This recipe is diving, and you don’t need an ice cream maker to put it together.
A lot of people think about this time of year as the final days of summer. I posted a tasty and easy grilled shrimp recipe recently noting that there’s still plenty of time left to grill.
Well I think there’s always time for ice cream! I’m not thinking of No Churn Orange-Cardamom Ice Cream as an end to summery treats, but as a “make this anytime” dessert. I like to think of it as looking at things (like the ice cream dish) as half full!
Do you bake much with cardamom? I love it and have a few recipes on the site with cardamom and as ingredient:
I love its flavor, and a little goes a long way. I definitely want to try it in some savory dishes this fall (and some new desserts, too).
Cardamom might not be the first thing you think of when you’re looking for a tasty ice cream flavor, but I think you’ll really enjoy this.
No churn ice cream can be whipped up whenever you’d like, and it’s so (sooooo) easy to make. You don’t need to prep any containers like you would with an ice cream maker and the ingredients come together nicely without any fuss. While you’re at it, give my Peach, Lavender, and Blackberry Ice Cream a try, too!
I have to say, however, this ice cream took a little longer to freeze up than some of the others I’ve made, like No Churn Plum-Gingersnap Ice Cream and No Churn Cherry Chocolate Chip Espresso Ice Cream.
I’m guessing it’s because of the extra liquid (orange juice) in the recipe. It’s definitely worth the wait, though!
No Churn Orange-Cardamom Ice Cream is not your typical ice cream flavor, but I think you’ll find it to be a delicious and welcome treat, anytime!
Patricia Conte/Grab a Plate
Yields About 4 pints
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 (11-ounce) can mandarin oranges, drained and cut in half
- 1/4 cup fresh orange juice
- Zest from one large orange
- 1/4 teaspoon ground cardamom
- Add the heavy cream to a stand mixer and beat on high speed until stiff peaks form.
- Gently fold in the sweetened condensed milk and use a wooden spoon or spatula to combine.
- Next, add the orange juice and cardamom and gently mix.
- Gently stir in the mandarin orange pieces and the orange zest. Reserve a few pieces and some of the zest.
- Transfer the mixture to a 9x5x3-inch loaf pan or another container. Spread out the mixture evenly.
- Add the remaining orange zest and orange pieces over the top.
- Freeze until it reaches your desired consistency, then scoop and serve.
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