Turkish-style cardamom and coffee ice cream

  • Preparation time: 5 minutes, plus cooling and freezing
  • Cooking time: 15 minutes
  • Total time: 20 minutes, plus cooling and freezing

Serves: 6 (makes about 750ml)


3 tbsp espresso instant coffee
15 cardamom pods, seeds removed and ground
450ml double cream 
260g condensed milk


1. Mix together the coffee powder, ground cardamom and 4 tbsp boiling water. Leave to cool.

2. Beat the cream and condensed milk together until quite thick, then stir in the spiced coffee, mixing well. Scrape into a container, cover with cling film and freeze. It will become quite firm so take it out about 20 minutes before serving. Some shortbread will go with it nicely.