563Views
Makes 8
1 cup cashew nuts, soaked for a few hours
2 13 oz full fat coconut milk ( you could use half almond milk)
2 tsp saffron
a pinch of cardamon powder
2/3 cup agave/maple sugar, date/rice sugar
pinch of sea salt
handful of pistachios, roughly chopped, for garnish
handful of rose petals, for garnish
Method
Add saffron to the milk and leave aside to color the milk
Soak cashews for a few hours, so that they soften and make a smooth ice-cream.
Add milk to the blender and add the cashews, sugar and salt.
Blend till smooth paste.
Pour into your ice-cream mould
Add pistachios and roses on top
Freeze for a few hours and thaw an hour before consumption.
