Coconut-Cardamom Rosewater Red Lentil Ice Cream


This is a riff on Asian red bean ice cream, with East Indian inspired flavourings, using Canadian lentils and Newfoundland honey! It’s vegan and dairy,egg, and gluten-free. Packed with flavour, protein, good fats and lots of other good stuff, too!


  • ½ cup granulated sugar
  • 1½ cups water
  • Juice of half a lemon – (reserve the skin)
  • Pinch of sea salt
  • ½ cup red lentils, rinsed
  • 3 cups coconut milk
  • ½ cup honey (we used locally produced Paradise Farms Honey!)
  • Juice of two small limes
  • 2 tsp ground cardamom
  • 1 tsp rosewater
  • Few drops good vanilla
  • Pinch sea salt


Place sugar, water, lemon juice, and pinch of salt in a medium saucepan over medium-high heat. Stir to dissolve sugar.

Cut squeezed lemon half into two pieces and drop in pot. Bring to a boil.

Stir in lentils. Simmer, stirring occasionally, over low heat, uncovered, one hour and 20 minutes, or until lentils are tender but still hold their shape. (Add water if you need to.) Drain, discard lemon halves and cool completely. You should have about ¾ cup.

Whisk remaining ingredients together. Add ¾ cup of the lentils. Pour into ice cream machine and freeze according to manufacturer’s directions. (My machine with a built-in compressor, took about 30 minutes to freeze.)