Have you ever savored creamy, custardy Persian ice cream before? Now vegans and dairy-free dieters can enjoy the dreamy signature blend of saffron, pistachios, and rosewater in this coconut milk-based ice cream. The saffron gives the ice cream a beautiful golden hue; the rosewater imparts a redolent, floral perfume; and the pistachios offer a nice, contrasting crunch to the richness of the coconut milk.
See the recipe for vegan Persian ice cream.
1 1/2 cups coconut milk Equipment Ice Cream Maker (Prefreeze bowl, if applicable)
1 tablespoon agar flakes
1/4 teaspoon ground saffron
Pinch sea salt
3/4 cup pistachio nuts, chopped
1-2 tablespoons rosewater, or to taste
1/2 cup organic brown rice syrup
Food Processor or Blender (optional)
1 1/2 cups coconut milk
Ice Cream Maker (Prefreeze bowl, if applicable)