Coconut, cashew and saffron ice cream

4 servings
15 min
5 min
Very Easy


Number of serving: 4
half a teaspoon powdered saffron

400 ml coconut milk

6-7 tablespoons rice malt syrup

3 tablespoons cashew butter

a pinch of whole sea salt

a few pinches of dried ginger powder


  • Dissolve the saffron in the coconut milk, stirring.
  • Combine all the ingredients with a mixer, processing until smooth.
  • Transfer the mixture into a bowl and refrigerate for about 30 minutes before pouring it into your ice cream maker.
  • Process according to the manufacturer's instructions.
  • 40 minutes should be enough to reach a creamy, thick texture.
  • At the end of the cycle, remove the ice cream from the machine and divide it into bowls.
  • Eat the ice cream right away or keep it in the freezer until serving time.
C cotto e crudo

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