Blueberry Cardamom Ice Cream from Iceland

May 11, 2023May 11, 20230 1

Blueberry Cardamom Ice Cream from Iceland Recipe

by The Chefin Dessert

Prep

10 min

Cook

10 min

Ready In

2 hours and 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

349

Sugar

34g

Fat

23g

Icelandic cuisine has been influenced by Nordic, British and European traditions. Dairy products are essential to Icelandic cuisine, and it's not surprising that this recipe uses heavy cream and milk to create a luscious ice cream. Blueberries are also commonly found in Iceland, and they add a sweet and tangy flavor to this ice cream. Cardamom is used in many Icelandic desserts and is often paired with berries to enhance their flavor. This recipe is perfect for those hot days when you want to enjoy a cool and refreshing dessert.

Instructions

1.	Add blueberries, water, sugar and cardamom in a small pot and bring to a boil. Turn heat to low and simmer for 5 to 10 minutes.
2.	Let the mixture cool and blend into a smooth puree in a blender or food processor.
3.	Mix the blueberry puree, heavy cream and milk in a mixing bowl.
4.	Pour the mixture into an ice cream maker and churn until it reaches a soft serve consistency.
5.	Transfer the ice cream to a container with a lid and freeze until solid, at least 2 hours.

PROS

This delicious ice cream has a tangy blueberry flavor with a hint of spicy cardamom.

It’s easy to make and does not require a lot of complicated equipment.

The recipe uses only 6 ingredients.

CONS

The ice cream requires an ice cream maker, so it’s not suitable for those without one.

The ice cream contains heavy cream and sugar, which makes it high in calories and fat.

HEALTH & BENEFITS

Blueberries are a great source of antioxidants, which have been linked to reducing the risk of chronic diseases and helping with aging.
Cardamom has been used in traditional medicine to help with digestion and has anti-inflammatory properties.

	2 cups blueberries
	1 tablespoon water
	2/3 cup sugar
	1/4 - 1/2 teaspoon ground cardamom
	2 cups heavy cream
	1 cup milk