Please know that we personally read and reply to all Pumpernickel&Rye emails, which means that you aren’t receiving a response from an auto-responder. This also means that keeping on top of email can take some time. In an effort to make email as effective as possible, please read the following:

Do you have a recipe question? Please leave questions as a comment on the recipe post it relates to. It often takes us a while to respond back via email, however we do attempt to respond to questions on posts within a few days. This also helps other readers who may have similar questions.

Is this a question about the site or a general baking question? Please submit the question via the form below, we’ll be building out an FAQ page soon.

Contact details

Instagram: @pumpernickelandryeofficial

Stay social

Privacy Policy
Terms of Use

Chocolate Cardamom Ice Cream

Chocolate Cardamom Ice Cream
Christopher Mohs
Chocolate Cardamom Ice Cream

Seriously, what could possibly be better than chocolate ice cream on a hot summer day. It’s really hard to top that, but this recipe with an extra infusion of cardamom just might be the twist that tops that amazing treat.

I’m always experimenting with new twists to classic recipes. I have a trove of go-to spices that I simply can’t get enough of. If you follow my recipes, you know which ones I’m talking about (Cinnamon, Cloves, Cardamom, etc.). You’ll also see a general theme develop from all of my ice cream recipes. They are simple, easy, and HIGHLY customizable. This is what makes it so easy to try new things, toss in new ingredients, flavor combinations, and more.

Chocolate Cardamom Ice Cream

This ice cream blend ties two of my favorites together. Chocolate and cardamom, the key is using a very high quality cocoa powder to get you that rich, velvety chocolate flavor you love from higher end brands. The infusion of cardamom offers a slight warm kick that comes almost as an after taste once your mouth has absorbed all that chocolatey goodness. It really is divine, and a great treat to round out any dinner party, or just a late afternoon snack to cool down after a hot and humid summer day.

I hope you enjoy this one as much as I do! If you have ideas of flavor combinations you think I should try, please drop them in the comments below.

Christopher Mohs Signature

Chocolate Cardamom Ice Cream


1 cup Milk
1/2 cup Good Quality Cocoa Powder
3/4 cup Sugar
2 cups Heavy Cream
Pinch Salt
1/4 tsp Ground Cardamom


Begin by preparing the ice cream base.  In a saucepan over low to medium heat, slowly heat up the milk, cocoa powder, cardamom, salt, and the sugar stirring constantly. You want to increase the temperature just enough to dissolve the sugar.  Once the sugar is dissolved remove from the heat and allow to cool slightly. Then gently whisk in the heavy cream.  Cover with cling film and place in the refrigerator to completely cool, about 4 hours.

Now it’s time to make the ice cream. Using an ice cream maker (and ensuring that your core is nice and frozen), pour the ice cream base in and churn per the manufacturers instructions. This is usually 20-30 minutes.  When the base is ready, divide up into ice cream containers of your choice (or just use a food safe bowl).

Place in the freezer for at least 8 hours and then enjoy!