Bastani is a delicious Persian ice cream with saffron, rose water, and pistachio. Known as Bastani Sonnati in Persian, this popular Iranian dessert requires just a few ingredients. This vegan Bastani recipe uses a dairy-free alternative to the heavy cream.
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Why You’ll Love Vegan Bastani (Persian Ice Cream)
- Bastani is a delicious Persian ice cream with saffron and rose water flavors.
- This recipe for Bastani is vegan, using Silk Heavy Whipping Cream to replace the heavy cream in traditional dairy ice cream.
Ingredients/Equipment Notes
To make this delicious Persian Bastani, you will need the following ingredients (full measurements are in the recipe card below):
- Silk Heavy Whipping Cream
- plain, unsweetened soy milk
- sugar
- vanilla
- rosewater
- 1 Tbsp. Brewed Saffron
- Make sure the Brewed Saffron is chilled
- finely chopped pistachio (unsalted)
You will also need the following equipment:
- This recipe does require an ice cream maker. I have an ice cream maker from Cuisinart, which works well.
- Blender
How to Make the Best Bastani
- Place the Silk heavy cream, soy milk, and sugar in a high-speed blender and blend for 30 seconds to dissolve the sugar.
- Pour the mixture into a bowl. Add the vanilla, rosewater, and Brewed Saffron, and whisk to combine.
- Add to the pre-chilled* ice cream churning bowl, and churn according to the manufacturer’s instructions – my Cuisinart is about 20-25 minutes. It should look like soft serve (see the video below). In the last 2 minutes, add the chopped pistachios.
How to Serve Bastani
Bastani is delicious on its own, or served between wafers as an ice cream sandwich.
Recipe Tips
- I also recommend using a special ice cream container to store the ice cream to maintain freshness.
- You can get both rose water and saffron at specialty Persian, Middle Eastern, and Afghan stores. I have also seen it at Whole Foods and even Amazon.
- *The day before making the ice cream, place your ice cream churning bowl in the freezer to properly chill.
Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!
“The optimist sees the rose and not its thorns; the pessimist stares at the thorns, oblivious to the rose.” – Khalil Gibran
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Vegan Bastani (Persian Ice Cream)
- Total Time: 2 hours 55 minutes
- Yield: 5 people 1x
- Diet: Vegan
Description
A dairy-free Persian ice cream with flavors of rosewater, saffron, and pistachio
Ingredients
- 2 cups of Silk Heavy Whipping Cream
- 1 cup plain, unsweetened soy milk
- 3/4 cup sugar
- 1 tsp. vanilla
- 2 Tbsp. rosewater
- 1 Tbsp. Brewed Saffron
- Make sure the Brewed Saffron is chilled
- 1/2 cup finely chopped pistachio (unsalted)
Instructions
- Place the Silk heavy cream, soy milk, and sugar in a high-speed blender and blend for 30 seconds to dissolve the sugar.
- Pour the mixture into a bowl. Add the vanilla, rosewater, and Brewed Saffron, and whisk to combine.
- Add to the pre-chilled* ice cream churning bowl, and churn according to manufacturer’s instructions – my Cuisinart is about 20-25 minutes. It should look like soft serve (see video below). In the last 2 minutes, add the chopped pistachios.
- Once churned, transfer the ice cream to a medium freezer container, and freeze for 2 hours.
- Best when fresh, but will keep in the freezer for about 5 days.
- Noosh-e-Jan! Enjoy!
Notes
*The day before, place your ice cream churning bowl in the freezer to properly chill.
- Prep Time: 30 minutes
- Cook Time: 145 minutes
- Category: Dessert