Minneapolis Cardamom and Ground Cherry No Churn Ice Cream

After my adventures finding ground cherries in Montreal I was pleasantly surprised to discover them at a farmer’s market in Minneapolis. My Minnesota hosts had two teenage daughters who wanted to make something easy and fun, featuring local ingredients, that would impress their friends. The first batch disappeared as soon as it was frozen. When I left, they were insisting their mom had to take them back to the farmer’s market the next week so they could whip up their own batch to show off to their friends.


  • 2 cups very cold heavy cream
  • 1 14-oz can sweetened condensed milk, refrigerated
  • 1 1/2 tsp almond extract, divided
  • 1 tsp cardamom powder
  • ¼ tsp salt
  • 1 pint ground cherries
  • 2 tbsp local honey


  • Remove the paper from the ground cherries and quarter them. Toss them in a bowl with 2 tbsp honey and ½ tsp almond extract. Mix well and let the mix sit so some tasty juices have time to leak from the cut fruit.
  • Temperature is the key to this easy ice cream coming together well! If you know you’re making it, put a can of sweetened condensed milk in the fridge the night before.
  • When you’re ready to make your ice cream, start by whipping the heavy cream until it forms stiff peaks, about 3-5 minutes.
  • Mix the remaining 1 tsp almond extract, cardamom powder, and salt into the cold sweetened condensed milk.
  • Fold the whipped cream into sweetened condensed milk. The bubbles in the whipped cream provide softeness and texture, so don’t get too aggressive. Fold it in enough to just mix.
  • Add ½ of the cut ground cherries mix. Save the rest for a topping.
  • Pour the ice cream into a cake pan and freeze for at least 6 hours or overnight.
  • Serve with reserved ground cherry mix.