Vegan Persian Ice Cream
Hello & Happy Thursday!!
Ten years ago if you had asked me if I liked Persian ice cream, I would have given you a confused expression and responded with.. “I have no idea” lol..
Fast forward to today, I’ve had the pleasure of being exposed to Persian food, culture, and especially Persian ice cream!
What separates this ice cream from your traditional flavors?!
Its light, refreshing, has herbs (saffron), which provides a natural color to the ice cream, and includes rose water which offers a hint of floral flavor (yum)
If you love rose scented products, desserts that offer intricate flavors, but are on the lighter side..
You will love my vegan take on a cultural classic!
Like all my plant based recipes, they are easy, affordable (minus the saffron), and the taste..
For more recipes like this Vegan Persian ice cream download my Vegan Desserts E-book that includes over 40 hand crafted recipes and exclusive discount codes now available on iTunes. For more info click here.
For TONS of GIVEAWAYS with the releasing of the new Vegan Desserts E-Book click here
- 1/2 cup coconut milk
- 1 cup Pistachios
- 1-2 tsp Rose water
- dried rose petals (as desired)
- 4-7 sprigs Saffron
- 4 frozen bananas
- 2 tsp Arrowroot
- 1 tsp Vanilla extract
- Take frozen bananas, coconut milk, vanilla extract, crushed pistachios, rose water, saffron, and arrowroot place in a food processor and blend.
- Throw in the freezer for 25-30 minutes to set, top with rose petals, pistachios, and saffron, enjoy!