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Vegan, plant-based, Iranian Persian Ice Cream Bastani, dairy-free, dessert

Vegan Bastani (Persian Ice Cream)

  • Author: Plant-Based Persian
  • Total Time: 2 hours 55 minutes
  • Yield: 5 people 1x
  • Diet: Vegan


A dairy-free Persian ice cream with flavors of rosewater, saffron, and pistachio


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)


  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 20-25 minutes. It should look like soft serve (see video below). In the last 2 minutes, add the chopped pistachios. 
  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!


*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, Rose, Ice Cream, Bastani, dairy-free, egg-free, vegan, saffron, pistachio