Indian · Dessert
Rose Noodle Ice Cream Dessert
A lightened spin on the South Asian rose-and-vermicelli cold dessert, where soft-set rice noodles are folded through a no-churn rose-cardamom cream base built on skim milk and yogurt instead of full-fat cream, then frozen into a scoopable, faintly nutty ice cream.
$1
15 minsPrep
2 minsCook
377 minsTotal
MediumLevel
Nutrition per serving
201Calories
5gProtein
12.3gFat
17.3gCarbs
10.6gSugar
0.7gFiber
43mgSodium
31mgChol
6.6gSat Fat
187mgPotassium
111mgCalcium
0.3mgIron
0.3mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Rosewater & Raspberry Lambic Beer
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Cook 14g rice flour noodles (thin vermicelli) in simmering water for 1-2 minutes until just tender, drain, rinse in cold water and pat dry, then snip into short 1cm lengths.
2
In a bowl whisk the skim milk, condensed milk, greek yogurt, cardamom, vanilla extract and a drop of pink food colouring until smooth and pale rose in colour.
3
In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer.
4
Fold the whipped cream gently into the milk mixture in two additions, keeping as much air in as possible.
5
Fold the cooled chopped rice noodles through the mixture until evenly distributed.
6
Spoon the mixture into a small freezer-safe tub, cover and freeze for at least 6 hours or until firm, stirring once at the 1-hour mark to keep the noodles suspended.
7
Scoop into two bowls or cones, scatter the chopped pistachio over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g skim milk
- 1 oz28g condensed milk
- 1.2 oz35g whipped to soft peaks heavy cream
- 0.5 oz14g cooked into thin vermicelli-style noodles, cooled rice flour
- 1.1 oz30g greek yogurt
- 0 oz1g pink, a drop food colouring
- 0 oz1g ground cardamom
- 0.3 oz8g chopped pistachio
- 0.1 oz2g vanilla extract
