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Persian Saffron-Pistachio Ice Cream

20 min
For 4 servings
Persian Saffron-Pistachio Ice Cream

Persian Saffron-Pistachio Ice Cream

20 min
For 4 servings
  • 2 tspsaffron
  • 500 mlcoconut milk
  • 20 mlwater
  • 100 gpistachios
  • 40 mlagave syrup
  • 30 galmond paste
  • 20 gcoconut flakes

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Directions

whisk
processor
Dissolve the saffron in boiling water and leave to soak for about 10 minutes. Grind the pistachio kernels to a fine powder in the bamix® processor. Then, using the bamix® whisk, mix with the saffron, coconut milk and agave syrup until creamy.
Pour the mixture into a freezer-proof mould and refrigerate for 2 to 3 hours, or preferably overnight. Serve with some almond paste and coconut flakes.

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