Vegan Bastani (Persian Ice Cream)
A dairy-free Persian ice cream with flavors of rosewater, saffron, and pistachio
- Total Time2 hours 55 minutes
- Yield5 people 1x
- DietVegan
Ingredients
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- 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
Find it online: https://plantbasedpersian.com/vegan-bastani-persian-ice-cream/