Bastani Sonnati (Persian Pistacchio Saffron Ice Cream or Persian Traditional Icecream) is synonymous with ice cream in Iran. In fact, it is the ice cream that you crave when you go there with a unique blend of pistachios and saffron merged in a creaminess you'll fall in love with at first taste. Because it is unique to Iran and Persian culture, it is difficult to find here unless made. I decided that I wanted to make it but I also wanted to try to put my own unique spin on it as an ice cream bar and also take it one step further and make it with Vegan substitutions and cut the sugar where I could, so that different family members could enjoy this cool treat as well. The base is substitued out from dairy to a creamy mix of both coconut cream and soaked cashews. Sugar is swapped for Maple Syrup. Swap the white chocolate chips for dark chocolate or skip the chocolate coating all together, which I added as a unique spin on this dessert ( experimenting recipes anyways right), and you'll have a completely Vegan friendly treat.
INGREDIENTS:
- 1/2 cup cashews (about 4 oz)
- 1/2 cup raw unsalted pistachios ( about 4oz) and a few extra for garnish
- 3/4 cup coconut cream
- 1/4 cup maple syrup
- 1 TBS vanilla extract
- ¼ teaspoon crushed saffron ( if note from overseas, check a Persian or Middle-eastern grocery for high quality source)
- 1 TBS hot water
- 1 TBS rose water (Persian or Middle-eastern grocery)
- 320g or 2-3 cups white chocolate of choice for shell (optional- omit for vegan)
INSTRUCTIONS:
- Soak your cashews and pistachios in water overnight, until soft. About 2-3 cups water
- Add your saffron to a table spoon or two of boiling water to bring out the essence, but once starts boiling remove off stove to cool.
- Combine the soaked (and drained) cashews, pistachios, vanilla, maple syrup, saffron, rose water, and coconut cream in a blender/ high power food processor. Blend until completely combined and smooth.
- Pour the mixture into ice cream stick containers. Place into the freezer for a 3-6 hours to harden.
- Once fully frozen, melt your remaining White Chocolate and dip your ice cream sticks in. Top with a few crushed/slivered pistacchios. Refreeze for 5-10 minutes.
Enjoy!
💛 Love & Light,
Lisa Alavi, Spark A Little Sunshine 💫
