Vegan Persian Saffron Ice Cream
This no-churn Vegan Persian Saffron Ice Cream has a unique and exotic flavor profile that is both delicious and healthy. It's easy to make with just 5 simple ingredients in a blender, no need for an ice cream machine.
Servings: 4
Equipment
- Blender
Ingredients
- 4 frozen bananas cut into chunks {see Notes}
- 2 tablespoons coconut cream
- 1 tablespoon rose water
- 1/2 teaspoon saffron ground into powder
- 1/4 cup pistachios crushed or slivered + 2 tablespoons for topping
Instructions
- Mix the saffron with the rosewater, stir well with a spoon, and set aside.
- Add the frozen banana chunks to a high-speed blender or food processor as well as the coconut cream and saffron rose water mixture. Blend until completely smooth.
- Add in 1/4 cup pistachios and blend for 3-5 more seconds to distribute the pistachios in the mixture.
- Pour into an airtight freezer-safe dish and place in the freezer to firm up for 2-3 hours.
- Top with more pistachios if desired and enjoy! Store leftovers in the freezer for up to 3 months.
Notes
- Peel and roughly chop the bananas into chunks, place in a Ziploc bag or airtight container, and freeze overnight. If you freeze whole bananas, it will be harder to peel them once frozen. Let them sit outside for 5 minutes, then cut them in half and peel.