100th Post! Cardamom Meyer Lemon Ice Cream

It’s taken a while to get here, but this is my 100th post on The Vegan Kat! Thanks to everyone who reads my posts, and I hope you’ve enjoyed some of the recipes along the way! If you’ve been reading this blog for a while now, you’ll know that I enjoy playing with new flavors of ice cream, and have posted some of my favorite flavor combos in the past including Almond PistachioCoffee Chocolate ChipMint Chocolate Chip, and Mango Banana and Watermelon Strawberry Lime Sorbets. I recently tried out a new and more unusual flavor combo to add to this list: Cardamom Meyer Lemon.

I bought a bag of Meyer Lemons at Whole Foods without having a clear plan of what to do with them. I just really like Meyer Lemons, so I knew I’d come up with something. After searching around, I saw a recipe on the blog Fahrenbite for Cardamom Meyer Lemon Crepes, which look amazing. I haven’t made crepes before, and I don’t think I have a pan that would work to try making them. I decided to use the flavor combo in ice cream instead. It turned out really well, and it’s certainly a unique flavor! This isn’t necessarily the kind of ice cream you’d want to eat a whole bowl of because it’s a strong flavor. It’s really yummy in small amounts, and I bet it would be delicious on top of apple pie instead of vanilla ice cream. You could also try adding in toasted pecans, which I think would compliment this very well.

If you don’t already have cardamom on hand, you should get green cardamom that is still in the pod, not pre-ground cardamom. It can be a bit pricey, but I bought a decent sized bag of cardamom at an Indian grocery store near me for about $3.00. If there’s an Indian grocery store near you, I would check there, because you might get a good deal. Or if you’re near a Whole Foods, check their bulk spices. They’ve usually got some pretty good deals and you can buy exactly how much you need. You can also probably find arrowroot powder in the bulk section at Whole Foods.

Cardamom Meyer Lemon Ice Cream


1 scant tsp ground cardamom (start with green cardamom in pods and grind it yourself)
1 Meyer Lemon
1 cup soy milk (divided)
2 cups soy creamer
2 Tbs arrowroot powder
3/4 cup sugar
1 tsp vanilla extract


  • The bowl of your ice cream maker needs to be frozen at least overnight before making this recipe, unless you’ve got a kind that doesn’t require pre-freezing.
  • Crack open the cardamom pods, keeping the seeds and discarding the shells. You only need 1 tsp of ground cardamom. Once you have enough seeds, grind them in a spice grinder (or coffee grinder designated for spices), or using a mortar and pestle. Freshly ground cardamom is much stronger than already ground cardamom. I wouldn’t use more than 1 tsp of cardamom, and you should adjust the amount according to your taste.
  • Zest the Meyer Lemon and squeeze the juice out of it. Keep these aside for later.
  • In a small bowl, mix the arrowroot powder and 1/4 cup of the soymilk. Whisk until well combined and set aside.
  • In a pot, mix the remaining 3/4 cup of soy milk, soy creamer, and sugar. Heat on medium until the mixture slowly comes to a boil. Stir in the arrowroot and soy milk mixture, and it will cause the liquid to thicken. Add the ground cardamom, the lemon zest, and the lemon juice. Stir until well combined.
  • Refrigerate the mixture for 2-3 hours until it’s cool.
  • Freeze the mixture in your ice cream maker according to the maker’s directions. Usually it has to churn about 1/2 an hour. It will still be a little soft, but ready to eat, or you can firm it up in the freezer before serving.

Vegan Almond Pistachio Ice Cream

Pistachio was always one of my favorite ice cream flavors. For some reason, it’s not one that you can find very often from commercial vegan ice cream makers, so I decided to make some myself.

As you may know, things that are marketed as pistachio flavor are often made using almonds and contain very few actual pistachios. I like this flavor though, so I decided to make the base of the ice cream almond flavor and then add in crushed pistachios. I really like the way this turned out.

I may go back and try making the ice cream base pistachio flavored if I can track down some pistachio extract, or maybe pistachio butter. I think I will have to order these online however, because none of the grocery stores I checked had them.

In the meantime, this is a pretty good replica of the pistachio ice cream that I was missing…and even better, it’s not a strangely dyed artificial green color!


1 cup almond milk (separated)
2 cups soy creamer
2 Tablespoons arrowroot powder
3/4 cup sugar
1 Tablespoon almond extract
1 Tablespoon vanilla extract
3/4 cup chopped or crushed pistachios


  • Depending on the type of ice cream maker you have, you may need to pre-freeze the bowl the night before you make your ice cream. I usually leave mine in the freezer so it’s always ready to go when I want to make ice cream.
  • In a small bowl combine 1/4 cup of the almond milk with the arrowroot powder and whisk until combined. Set this aside.
  • In a saucepan, mix the rest of the almond milk, the soy creamer, and the sugar. Heat over low heat until it boils. Once it reaches boiling, remove it from the heat, and stir in the arrowroot/almond milk mixture, and the vanilla and almond extracts. You will notice the liquid thickens when you add the arrowroot.
  • Refrigerate the mixture for 2-3 hours.
  • Freeze the mixture in your ice cream maker according to directions. Mine takes about half an hour to churn. Then add in the crushed pistachios during the last few minutes of churning. The ice cream will be frozen, but still soft. Place it in the freezer to firm up a little more.