This no-churn saffron pistachio oat milk ice cream is for the folks who love delicate floral flavors and are sick of sorbet being the only plant-based option at ice cream shops! It’s delicate, luxurious, and creamy.
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I don’t know about you, but when I see that the only plant-based option at an ice cream shop is a really fruity sorbet or mint chocolate chip (@ Salt and Straw), I feel disappointed. Sorbet has its place, but in the face of the cookie doughs and salted caramels of the world, it’s definitely something to settle for. So we’re going to make our own exciting ice cream.
This is saffron pistachio oat milk ice cream, based on the flavor combo that’s really common in South Asian and Middle Eastern desserts. In India, it’s a common flavor for kulfi, a denser version of ice cream. It takes a little growing up to appreciate the flavor but once your taste buds are ready to embrace the nuance, it’s so worth it.
How to Make Saffron Pistachio Oat Milk Ice Cream
Boil cashews in oat milk.
Boil cashews in a store-bought unsweetened plain oat milk (I used Planet Oat – not sponsored). It’s important that it is store-bought because homemade oat milk will turn slimy upon heating, on account of it not having the oils and stabilizers that store-bought oat milk does. It’s still tasty, just not ideal texture and the slime might bother some people. My first round of testing was with homemade oat milk though and it was still delightful!
Add some freshly ground cardamom and sugar. Simmer for 30 minutes or so.
Blend.
Blend the cashews and oat milk until smooth.
Get whippin’
So the purpose of churning ice cream to incorporate air that sticks to the fat and stabilizes the ice cream, making it fluffy. I don’t have an ice cream machine, so if you don’t either, here’s what I did:
Use an electric hand mixer to whip on high speed for 2 minutes. Freeze the bowl for 30 minutes. Whip again. Freeze again. Whip again and now fold in chopped pistachios, chopped almonds, and saffron.
Freeze and let it sit at room temperature for 20-30 minutes (or at least this is the time that I find works best for me) before enjoying!
Saffron Pistachio Oat Milk Ice Cream
Ingredients
- 4 cups unsweetened plain oat milk
- 1 cup raw cashews
- 6 green cardamom pods
- 1 inch cinnamon *optional
- 10 threads of saffron, soaked in 2 tbsp warm oat milk
- ½ cup sugar
- ½ cup pistachios, chopped
- 2 tbsp almonds, chopped
Instructions
- Bring milk to a gentle simmer in a pot. As the milk comes to a boil, grind cardamom and cinnamon with a spice grinder or mortar and pestle until finely ground.
- Add cashews, ground spices, and sugar to the simmering milk. Keep it at a gentle simmer (~ medium-low heat) for about 30 minutes.
- Soak saffron in *warm* oat milk to enhance its flavor.
- Let the contents of the pot cool a little before blending until smooth.
- Pour into a mixing bowl. Use an electric hand mixer to whip on high speed for 2 minutes. Place the bowl in the freezer for 30 minutes. Whip again for 2 minutes. Place the bowl in the freezer for 30 minutes. Whip again for 2 minutes.
- After the third round of whipping, fold in the saffron, pistachios, and almonds. Pour into a freezer-safe container and freeze for at least 4 hours.
- Before enjoying, allow the ice cream to soften at room temperature. I find that 30 minutes works best for me, but find what works for you!
For more saffron pistachio goodness,
I’d say it serves maybe 8 large scoops but linking the video that shows how much it made in total! It fills a 4 x 8 inch dish.
Hi! I was just wondering, approximately how much this makes?