Saffron Pistachio Oat Milk Ice Cream
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.
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!