Enchanting Turkish Delight Frozen Treat

Allergens

Nuts (pistachios)

Ingredients

• 2 cups coconut milk
• 1/2 cup canned chickpea liquid (aquafaba)
• 1/2 cup sugar
• 1 tbsp rose water
• 1/2 tsp cardamom powder
• 1/4 tsp salt
• 1 cup crushed pistachios
• Edible flowers for garnish

Instructions

1. In a large saucepan, combine coconut milk and aquafaba over medium heat. Whisk until well combined.
2. Add sugar, rose water, cardamom powder, and salt to the saucepan. Continue whisking until the sugar is fully dissolved.
3. Reduce heat to low and cook for 15 minutes, stirring occasionally to prevent burning.
4. Remove from heat and let it cool down to room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
5. Once chilled, transfer the mixture into an ice cream maker and churn according to manufacturer's instructions.
6. When the ice cream is ready, fold in crushed pistachios and mix well.
7. Transfer the ice cream into a lidded container and freeze until firm, at least 4 hours or overnight.

Chef’s Insight

The perfect balance between creamy and refreshing, this frozen treat is sure to impress.

Notes

This recipe is suitable for vegan and dairy-free diets.