Cloudberry Jam Ice Cream

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This Cloudberry Jam Ice Cream with a touch of cardamom and cinnamon is an easy and delicious dessert that doesn’t require eggs and making a custard.

Hey folks! This day has arrived. ‘What day?’ you might be wondering. First ice cream recipe this season on my blog. In fact, that’s the first dessert recipe this summer, too (If we don’t count this Rose Petal Jam as a dessert recipe. Well, I guess that’s some kind of dessert. However, I am not lying to you about the ice cream part.) Yup, I’ve been all about creating salads and bruschettas so far. But with those horrible sweltering heatwaves we’ve been experiencing lately, it’s the time for some refreshment. I hope you don’t mind.

Depending on the area of your habitat, you have probably never heard of cloudberries. Google them – they’re pretty. But if you live in North America, you might have heard another name ‘bakeapple’. Again, you probably never tried fresh berries, but the chances you have tried a bakeapple sauce or jam are higher. For instance, I know (that’s more my assumption) that Newfoundland&Labradour and Nova Scotia likely grow cloudberries (Otherwise, how would you explain cloudberry products like sauces or teas produced in Canada), but I have never stumbled across fresh or frozen berries. Please let me know if you’re aware of any secret places to pick some berries. While they can be found in North America (Northern Canada, Maine, New York, Minnesota), they’re particularly ubiquitous in Nordic and Baltic European countries including Finland, Sweeden, Poland, and some of the northern parts of Russia.) Also, if you happen to find fresh berries, you could be shocked by their price (That’s, again, my assumption), as they’re rather pricy even in those countries they’re common. I would say they’re chanterelles in a berry form :)

How would you describe their taste? It’s hard to say. They have a unique and subtle flavour that is actually not loved by everyone. It’s kind of sweet and tart, you can feel some vanilla or thyme notes, and even heath. Yup, I would describe it as an earthy berry. Imagine you’re walking in the forest early morning when you can still feel and smell dew and grass…that would be the way to describe these precious berries, in my book. Of course, the taste isn’t so literal.

How can you use cloudberries? Jams, sauces, desserts, topping for pancakes or waffles to mention a few. Oh gosh, if you ever travel to Finland or Sweden, you must try Cloudberry liquors, please promise me – swear right now! Lol. The simplest suggestion would be a baguette with brie and some jam. Feel fancy? Make these Cloudberry Prosciutto Brie Crostini.

As it’s obvious from the name, I used a cloudberry jam for this recipe (You can always get a jar in IKEA). I must warn you this is quite an expensive recipe as one jar costs about 8$ in Canada, but that’s absolutely worthy! What’s also great about this Cloudberry Jam Ice Cream? No eggs and making a custard base; I simply combined milk and cream. I also decided to accentuate the delicate berry flavour with a dash of cinnamon and cardamom. So good!

I hope I’ve encouraged you to find more information about these beautiful berries, try a cloudberry jam (If fresh berries aren’t available), and most importantly, make this Cloudberry Jam Ice Cream.

Cheers for now!