Middle Eastern · Dessert
Middle Eastern Almond Milk Ice Cream
A no-churn take on the saffron-and-cardamom ice creams found across Levantine and Gulf dessert tables, built on whipped cream and condensed milk rather than a custard base, scented with almond milk and finished with toasted almonds and pistachio.
$6
15 minsPrep
3 minsCook
378 minsTotal
EasyLevel
Nutrition per serving
354Calories
5.2gProtein
28.7gFat
19.3gCarbs
16.9gSugar
1.3gFiber
60mgSodium
71mgChol
15.2gSat Fat
244mgPotassium
151mgCalcium
0.6mgIron
0.2mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Arak
local
Sahlab (Hot Milk Drink)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Gently warm the almond milk with the saffron and ground cardamom in a small pan, just until fragrant; do not boil. Cool completely.
2
In a chilled bowl, whip the heavy cream with a hand-mixer to soft peaks.
3
Fold the cooled saffron-cardamom almond milk and condensed milk into the whipped cream with the vanilla extract, keeping as much air in the mixture as possible.
4
Pour into a small freezer-safe tub and smooth the top.
5
Freeze for at least 6 hours, or until firm enough to scoop.
6
Scatter the toasted slivered almonds and chopped pistachio over the top just before serving, or fold half through for streaks and reserve the rest as garnish.
7
Scoop into chilled bowls, two scoops per serving, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, chilled, whipped to soft peaks
- 55g55g Condensed Milk
- 25g25g Almond Milk, reduced slightly with saffron and cardamom, cooled
- 10g10g Pistachio, chopped, 1
- 10g10g Almond, toasted, slivered, 1
- 1g1g Cardamom, ground
- 0.3g0.3g Saffron, steeped in a spoon of warm almond milk
- 2g2g Vanilla Extract
