Vegan Persian Saffron Ice Cream

This vegan Persian saffron ice cream is a wonderfully healthy and delicious alternative to traditional ice cream. Made with only five simple ingredients, it’s easy to make and perfect for those with dietary restrictions. Saffron and rose water add a unique floral aroma and flavor that is complemented by crunchy pistachios, making it one memorable and satisfying treat.

Growing up, I never cared for Persian Saffron Ice Cream or what we call “traditional ice cream”. Don’t get me wrong, I can’t get enough of the floral notes of rose water combined with saffron and pistachios. But since I was a little kid couldn’t stand chunks of cream in my ice cream. When I was visiting my sister last month she made us a vegan Persian saffron ice cream with almond milk in her ice cream machine and I was instantly in love.

As much as I’d love to get an ice cream maker, I really don’t have the space for it in my tiny kitchen right now, so I decided to recreate this heavenly combo in my Vitamix when I got back. You don’t necessarily need to have a power blender for this and a food processor would work just fine as well.

The first time around I added way too much saffron, which resulted in a dark brown color and a rather bitter taste. It took me 2 tries to finally come up with this delicious vegan Persian saffron ice cream recipe.

How to Make Vegan Persian Saffron Ice Cream

With only a handful of ingredients, this dessert is not only easy to make, but it is also a healthier alternative to traditional ice cream.

To make this recipe, you will need frozen bananas cut into chunks, coconut cream, rose water, saffron ground into powder, and crushed or slivered pistachios. Begin by mixing the saffron with the rosewater, stirring well with a spoon, and setting it aside. Then, add the frozen banana chunks to a high-speed blender or food processor along with the coconut cream and saffron rose water mixture. Blend everything until completely smooth.

Next, add in 1/4 cup of pistachios and blend for 3-5 more seconds to distribute the pistachios in the mixture. Pour the mixture into an airtight freezer-safe dish and place it in the freezer to firm up for 2-3 hours. Once the ice cream has firmed up, top it with more pistachios if desired, and enjoy! Leftovers can be stored in the freezer for up to three months.

This recipe is perfect for those who are looking for a healthier alternative to traditional ice cream while still enjoying a delicious dessert. The saffron adds a unique and rich flavor, while the pistachios provide a satisfying crunch. Plus, this recipe is vegan, making it suitable for those with dietary restrictions.

Overall, if you’re looking to try something new and delicious, give this vegan Persian Saffron Ice Cream recipe a try. It’s easy to make, healthy, and packed with flavor. If you enjoyed them please leave a comment below and rate the recipe. Don’t forget to tag your photo @nutriholist #nutriholist on Instagram or share a picture on our Facebook page. We love seeing your creations!