Moroccan Rosewater and Pistachio Frozen Delight

Allergens

Nuts (Pistachios)

Ingredients

• 2 cups coconut milk
• 1 cup almond flour
• 1/2 cup rosewater
• 1/4 cup honey
• 1/4 cup pistachios, ground
• 1 tbsp cinnamon
• 1 tsp cardamom
• 1 tsp vanilla extract

Instructions

1. In a saucepan, combine coconut milk, almond flour, rosewater, honey, and spices. Stir until well combined.
2. Heat the mixture over medium heat, stirring constantly, until it thickens slightly. Remove from heat and let cool completely.
3. Pour the cooled mixture into a blender and add vanilla extract. Blend until smooth and creamy.
4. Churn in an ice cream maker according to manufacturer's instructions.
5. Transfer the churned mixture to a freezer safe container and freeze for at least 4 hours or until firm.

Chef’s Insight

This recipe is inspired by the traditional Moroccan dish, rosewater ice cream, often enjoyed in hot climates.

Notes

The key to achieving a creamy texture is blending the mixture until smooth and using an ice cream maker for churning.