Middle Eastern · Dessert
Vermicelli Noodle Ice Cream
A no-churn Middle Eastern-inspired ice cream built on whipped cream and condensed milk, folded through with ghee-toasted vermicelli noodles for crunch, scented with cardamom and saffron, and finished with chopped pistachio.
$3
15 minsPrep
4 minsCook
379 minsTotal
EasyLevel
Nutrition per serving
382Calories
5.2gProtein
30.5gFat
22.3gCarbs
16.7gSugar
1.2gFiber
52mgSodium
79mgChol
17gSat Fat
235mgPotassium
119mgCalcium
0.5mgIron
0.2mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak-based Cocktail (Anise Spirit Cooler)
local
Sahlab (Traditional Middle Eastern Hot Milk Drink)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Crush a small handful of dried vermicelli noodles into short pieces (use the semolina-based vermicelli) and toast in melted ghee over medium-low heat for 3-4 minutes, stirring constantly, until golden and fragrant; set aside to cool completely.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
Gently fold in the condensed milk, ground cardamom, and saffron-infused milk until fully combined and no streaks remain.
4
Fold in the cooled toasted vermicelli and the first portion of chopped pistachios, keeping the mixture as airy as possible.
5
Spoon the mixture into a small freezer-safe tub, smoothing the top, and cover tightly with a lid or cling film pressed to the surface.
6
Freeze for a minimum of 6 hours or until firm enough to scoop.
7
Scoop into two bowls, scatter the reserved chopped pistachios over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 10g10g Semolina, toasted vermicelli-style noodles, crushed and pan-toasted in ghee until golden
- 6g6g Ghee, melted, for toasting the noodles
- 10g10g Pistachio, chopped
- 1g1g Cardamom, ground
- 0.1g0.1g Saffron, steeped in 1 tsp warm milk
- 6g6g Pistachio, chopped, for garnish, 1
