Vegan Christmas – Saffron ice cream with cranberries and pistachios

Nothing gets me into Christmas spirit like the smell and taste of saffron. I’m happily sneaking it into whatever cooking I can this time of the year. Like into this ice cream, which came out ah, so unbelievably yummy! If I was celebrating Christmas somewhere warmer than here this would replace the traditional saffron pudding (our family’s classic – check it out here) as dessert on Christmas eve! It is simple to make too – just allow enough time for it to freeze properly, and ideally also for the nuts to soak for a few hours prior to making the ice cream. And take it out from the freezer about 20 to 30 minutes before serving for maximum creaminess. Enjoy!

Saffron ice cream with cranberries and pistachios
Prep time
Cook time
Total time
Serves: 4
  • ½ cup cashew nuts, soaked for a few hours. Then remove soaking water. They will now have expanded in size.
  • 1 can full fat coconut milk
  • 0.5 grams saffron
  • ⅓ cup agave
  • A pinch of sea salt
  • ¼ cup dried cranberries, roughly chopped
  • A handful of pistachios, roughly chopped, for garnish
  1. Soak the cashew nuts. I normally say skip this step if you don't have sufficient time, but for this one, really try to soak for at least a few hours. This ice cream becomes so much creamier for it.
  2. Simmer the coconut oil with the saffron in a pot on low heat for a few minutes until the aroma and colour are fully released - the coconut milk will catch a deep yellow colour.
  3. Pour it into a blender and add the cashew nuts, the agave and the sea salt. Run the blender on full sped for a few minutes, stopping to scrape down the sides a few times if needed, to make sure that all ingredients blend fully until completely smooth.
  4. Pour into a container. Roughly chop the cranberries and pop them in evenly. Place i the freezer for a few hours, stirring a few times. Take out ten minutes before serving. Scoop into serving bowls (or cones) and top with the chopped pistachios.

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