This scrumptious vegan amla ice cream recipe with organic amalaki powder is creamy, rich, and rocks one of nature’s healthiest fruits.
When it comes to epic superfoods, few can rival the power of amla, also known as Indian gooseberry. According to Dr. Michael Greger, it’s “the number-one, most antioxidant-packed single whole food on the planet.”
Rich in vitamin C, antioxidants, and phytonutrients, this little green fruit boosts the immune-health, skin-health, gut-health, healthy aging, and more. Greger said it has “up to a hundred times or more antioxidants by weight than blueberries”—which is nothing to sniff at when blueberries pack over 13,000 antioxidants a cup.
Well now it’s super easy to enjoy amla in recipes, including this tasty vegan ice cream made with amalaki powder, cashews, and coconut.
Vegan Amla Ice Cream Recipe with Amalaki Powder
What You’ll Love About This Recipe
Superfood Boost: Packed with vitamin C and powerhouse antioxidants, amla supports heart-health, gut-health, brain-health, and more.
Creamy & Dairy-Free: Cashews and coconut milk create a luscious, plant-based creaminess without any dairy.
Naturally Sweetened: Sweetened with maple syrup or agave, avoiding refined sugar.
Unique Flavor: Tangy, refreshing, and lightly spiced with cardamom for an earthy taste.
Simple & Versatile: Easy to make at home with or without an ice cream maker.
Kid & Crowd-Friendly: A fun, healthy dessert the whole family can enjoy.
Here’s what you’ll need (full recipe below):
Equipment
Why Amla?
According to Dr. Greger, “Amla is so revered that you can find serious scientists at serious academic institutions making statements like this in serious peer-reviewed medical journals: “Every part of the [Indian gooseberry] plant has its unique therapeutic characteristic for the remedy of almost all the ailments.”
Which is exactly why it’s been a staple of Ayurvedic medicine for over a thousand years.
And if you’re wondering about the powder, Dr. Greger says the “Dried powdered Indian gooseberries beat out cloves, the prior heavyweight champion, with up to a hundred times or more antioxidants by weight than blueberries.”
Therefore, adding it to ice cream, smoothies, and yogurt is a win. 💚 🌱
Amla Ice Cream Recipe
Amla Health Benefits
Rich in Vitamin C: Amla is one of the highest natural sources of vitamin C, which supports immune function, collagen production for skin health, and antioxidant defense. Studies show regular consumption can help reduce oxidative stress and inflammation.
Powerful Antioxidant Properties: Amla contains polyphenols and flavonoids that help neutralize free radicals, potentially reducing the risk of chronic diseases like heart disease and diabetes. It rocks major polyphenols including ellagic acid, gallic acid, chebulinic acid, chebulagic acid, apeigenin, quercetin, leutolin, and more.
Supports Heart Health: Research indicates amla may help lower cholesterol levels and improve blood lipid profiles, promoting cardiovascular health.
Promotes Healthy Digestion: Traditionally used in Ayurveda to support digestion, amla contains soluble fiber and compounds that improve gut health.
Blood Sugar Regulation: Some studies suggest that amla can help regulate blood sugar levels by improving insulin sensitivity and reducing post-meal glucose spikes.
Skin & Hair Benefits: Vitamin C and antioxidants in amla support collagen production and may slow skin aging. Amla is also traditionally linked to stronger hair growth and pigmentation.
Anti-Inflammatory Effects: Research shows amla extracts can reduce inflammation markers in the body, helping support overall wellness.
Ingredients
- 1/2 cup amla powder
- 1 3/4 cups coconut cream (full-fat milk or cream)
- ½ cup cashews (raw, soaked 2–3 hours, drained)
- ½ cup maple syrup (or agave, adjust to taste)
- 1 tsp vanilla extract
- ¼ tsp cardamom (optional, for warmth)
- 1/2 tsp pink salt.
Frequently Asked Questions
1. Can I make this without an ice cream maker?
Yes, just pour the mixture into a freezer-safe container and freeze. Stir or whisk every 30–40 minutes for 3–4 hours to prevent large ice crystals and maintain creaminess.
2. Can I use amla powder instead of fresh amla?
Absolutely, which is what I do in this recipe. The berries can be harder to obtain and studies show the powder is very nutrient-dense. Use about ½ cup amla powder mixed with warm water to form a paste. Adjust sweetness to balance the tartness.
3. Is this ice cream completely sugar-free?
It’s free of refined sugar but does contain natural sweeteners like maple syrup or agave. You can adjust the amount to your taste or use a low-glycemic alternative like monk fruit syrup or stevia.
4. Can I use other plant-based milks?
Yes, you can use oat milk, cashew milk, or almond milk, but coconut milk provides the creamiest texture.
5. How long does this ice cream keep in the freezer?
Stored in an airtight container, it will keep for over a month. Allow it to soften for five to ten minutes at room temperature before scooping.
6. Can I add flavors or mix-ins?
Of course, such as shredded coconut, chopped nuts, cacao, chocolate chips, cardamom, a swirl of date syrup. It’s highly stackable and you can add more ingredients to the ice cream maker as well.
Instructions
- Prepare the Amla
- If using fresh amla, steam or lightly blanch for 2–3 minutes to reduce bitterness, then cool.
- If using amla powder, mix with a few tablespoons of warm water to form a paste.
- Blend the Base
- In a blender, combine coconut milk, soaked cashews, amla, maple syrup, vanilla, cardamom, and salt.
- Blend until smooth and creamy. Taste and adjust sweetness.
- Chill the Mixture
- Transfer mixture to a bowl, cover, and refrigerate for at least 2–3 hours until cold.
- Churn or Freeze
- With ice cream maker: Pour into the machine and churn according to manufacturer’s directions.
- Without ice cream maker: Pour into freezer-safe container, freeze, and whisk every 30–40 minutes for 3–4 hours to break up ice crystals.
- Serve
- Once firm, scoop into bowls. Garnish with nuts, berries, vegan whip, coconut flakes, cacao nibs, a drizzle of date syrup, on and on. Walnuts are considered the most nutritious nuts, btw.
Trouble Shooting Tips
Ice Cream is Too Hard
- Coconut milk fat helps with creaminess; if it’s too icy, try adding 1–2 tablespoons of coconut cream or a small amount of plant-based glycerin.
- Let it sit at room temperature for 5–10 minutes before scooping.
2. Ice Crystals Forming
- Stir the ice cream every 30–40 minutes while freezing if you don’t have an ice cream maker.
- Ensure the mixture is thoroughly blended and smooth before freezing.
3. Too Tart or Bitter
- Amla can be naturally tart or slightly bitter. Steam or blanch fresh amla for 2–3 minutes to reduce bitterness.
- Adjust sweetness with maple syrup, agave, or dates.
4. Mixture Too Thin or Watery
- Blend soaked cashews well to create a creamy base.
- Use full-fat coconut milk for a thicker texture.
5. Flavor Not Strong Enough
- Add a pinch of cardamom, a few drops of lemon juice, or a bit more amla paste for a tangy punch.
- Chill the mixture for a few hours before freezing; flavors develop better when cold.
Vegan Amla (Indian Gooseberry) Ice Cream
Ingredients
- 1/2 cup amla powder (reconstituted with water)
- 1 3/4 cups coconut cream (full-fat milk or cream)
- ½ cup cashews (raw, soaked 2–3 hours, drained)
- ½ cup maple syrup (or agave, adjust to taste)
- 1 tsp vanilla extract
- ¼ tsp cardamom (optional, for warmth)
- 1/2 tsp pink salt.
Instructions
- Prepare the Amla
- If using fresh amla, steam or lightly blanch for 2–3 minutes to reduce bitterness, then cool.
- If using amla powder, mix with a few tablespoons of warm water to form a paste.
- Blend the Base
- In a blender, combine coconut milk, soaked cashews, amla, maple syrup, vanilla, cardamom, and salt.
- Blend until smooth and creamy. Taste and adjust sweetness.
- Chill the Mixture
- Transfer mixture to a bowl, cover, and refrigerate for at least 2–3 hours until cold.
- Churn or Freeze
- With ice cream maker: Pour into the machine and churn according to manufacturer’s directions.
- Without ice cream maker: Pour into freezer-safe container, freeze, and whisk every 30–40 minutes for 3–4 hours to break up ice crystals.
- Serve
- Once firm, scoop into bowls. Garnish with nuts, berries, vegan whip, coconut flakes, cacao nibs, a drizzle of date syrup, on and on.
Nutrition
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