Persian Ice Cream

Pistachio, rosewater and saffron are the basic ingredients used to create Persian Ice Cream - Yum. I ditched the cream part and turned this frozen treat into another raw, vegan, soy free phenomenon. Gerry came over to help me eat it all.

Gerry and Minou shelling pistachios

I really love pistachios...

and saffron.

Persian Ice Cream
Raw, Vegan, Pistachio Rose Ice Cream
by Sarah Farsh July 19, 2012
  • 4 cups ice (add more if needed)
  • 1/2 cup shelled pistachios
  • 1 tsp Persian saffron
  • 2 tsp rose water
  • 1/4 cup maple syrup
In a small glass, poor 1 tbsp hot water on top of saffron and let soak for a minute - this activates the flavors of the saffron. Meanwhile, place pistachios, rose water, ice and maple syrup into vitamix - in that order. Poor in saffron along with the soaking water - making sure not to leave any saffron pieces behind (this stuff coasts more than gold). Start blender on low then immediately turn to high. Using tamper, press ice into blades quickly until everything is blended. This will all happen in 2 minutes. Serve immediately.


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