Blood Orange Saffron Healthier Vegan Ice Cream with Pistachios
Equipment
- Ice Cream Machine
Ingredients
Ice Cream Ingredients
- 200 g silken tofu
- 0.5 g saffron
- 500 ml oat milk/cream (I used 13% fat)
- 200 ml raw sugar use more or less, to taste
- 1 ½ - 2 tsp organic blood orange zest
- splash or two freshly squeezed juice from a blood orange
- 1 tsp pure vanilla extract
Toppings
- dried edible flowers
- roasted pistachios, unsalted
- candied blood orange slices homemade, or purchased
Instructions
- Add all of the ice cream ingredients to a high speed blender. I used my vitamix and it mix everything together and broke down the sugar granules perfectly. However, if you don't have a high speed blender that will mix up the sugar properly, you can dissolve the sugar in a saucepan on the stove with part of the oat milk. This is necessary so you won't have crunchy sugar granules in your ice cream. Mix until the sugar is completely dissolved.
- If you've heated up the sugar on the stove, let the mixture cool a bit before adding to your blender. Then once it has cooled a bit, mix up the tofu and the rest of the ingredients in your blender until everything is perfectly combined and smooooth.
- Pour the ice cream into your ice cream maker following the instructions of your machine.
- Once the ice cream is done churning, transfer the ice cream to a freezer safe container or serve immediately depending on how frozen your ice cream is.
- Serve with chopped roasted pistachios, dried edible flowers, and blood orange slices.
- Enjoy!