Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Persian Ice Cream Bastani

Vegan Bastani (Persian Ice Cream)


  • Author: Plant-Based Persian
  • 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

Units Scale
  • 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

  1. Place the Silk heavy cream, soy milk, and sugar in a high-speed blender and blend for 30 seconds to dissolve the sugar.
  2. Pour the mixture into a bowl. Add the vanilla, rosewater, and Brewed Saffron, and whisk to combine.
  3. Add to the pre-chilled* ice cream churning bowl, and churn according to manufacturer’s instructions – my Cuisinart is about 25 minutes. It should look like soft serve (see video below).
  4. Once churned, transfer the ice cream to a medium freezer container, and freeze for 2 hours.
  5. Best when fresh, but will keep in the freezer for about 5 days.
  6. 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

Keywords: Persian, Iranian, Dessert, Rosewater, Ice Cream, Bastani, dairy-free, egg-free, vegan, plant-based