Coconut, cashew and saffron ice cream

by Alice on agosto 29, 2010

Coconut, cashew and saffron ice cream


half a teaspoon powdered saffron
400 ml coconut milk
6-7 tablespoons rice malt syrup
3 tablespoons cashew butter
a pinch of whole sea salt
a few pinches of dried ginger powder

Makes 4 servings. 

Coconut, cashew and saffron ice cream


Dissolve the saffron in the coconut milk, stirring. Combine all the ingredients in a mixer, processing until smooth. Transfer the mixture into a bowl and refrigerate for about 30 minutes before pouring it into your ice cream maker. Process according to the manufacturer’s instructions. 40 minutes should be enough to reach a creamy, thick texture. At the end of the cycle, remove the ice cream from the machine and divide it into bowls. Eat the ice cream right away or keep it in the freezer until serving time.

Posted in: desserts,gluten-free,ice-cream,summer,sweet

{ 3 comments… read them below or add one }

1 Mihl agosto 30, 2010 alle 13:07

Oh, wow! What an amazing recipe!

2 Bianca- Vegan Crunk agosto 30, 2010 alle 13:38

I would never think to make ice cream out of these things…but that is genius. Looks so creamy!

3 Alice settembre 1, 2010 alle 13:48

Thanks both of you!
Bianca, the cashew butter makes it super creamy :)

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