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Maple Cardamom Ice Cream with Crackable Chocolate

Serves 6

© by Ola O. Smit

An undertone of cardamom makes the woody, almost caramelized flavour of maple syrup shine. Here the pair are combined in a simple, no-churn ice cream. The clincher is a brittle chocolate lid that you crack through with a spoon to reach the luscious, velvety smoothness beneath. As an optional extra, add a few drops of cardamom extract to the molten chocolate to amp up the flavour without disrupting its texture. To make your own cardamom extract, lightly crush a handful of green cardamom pods and put in a jar. Cover with vodka, leave for 3 days, then strain. (And do try it in a simple sponge cake in place of vanilla).


  • Heavy Cream 150 ml
  • Evaporated Milk 75 ml
  • Maple Syrup 75 ml
  • Green Cardamom Pods 3, seeds ground
  • Best Dark Chocolate (70%) 90 g
  • Sea Salt Flakes (optional)

Cook It

  1. The day before serving, use an electric whisk to whip the cream, evaporated milk, maple syrup, and ground cardamom together for a few minutes until the mixture thickens a little and becomes airy.
  2. Pour into six small freezer-proof ramekins or glasses. Freeze.
  3. The next day, or after at least 5 hours once the ice cream has set, melt the chocolate. Break into pieces and put in a bowl set over a pan of simmering water. Leave to cool before spooning over the ice cream pots in even layers. Return to the freezer for about 5 minutes to set.
  4. Serve scattered with flaky sea salt, if desired.

Spice Switch

The maple ice cream would pair well with a dash of any of cinnamon, vanilla, black pepper, long pepper or allspice.

Recipe excerpted from A Whisper of Cardamom: 80 Sweetly Spiced Recipes to Fall in Love With © 2024 by Eleanor Ford. Photography © 2024 by Ola O. Smit. With permission of Apollo Publishers.