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Persian “Ice Cream” Sundae

Persians use rose water in many of their desserts. This “ice cream” exemplifies how rose water turns an everyday sweet into a festive dish.

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Persians use rose water in many of their desserts. This “ice cream” exemplifies how rose water turns an everyday sweet into a festive dish.

Servings
SERVING

Ingredients

  • 1 qt. vanilla frozen soy dessert, softened
  • 1 1/2 Tbs. rose water, or more to taste
  • 1/3 cup unsalted pistachios, crushed
  • 1/4 tsp. crushed saffron threads, softened in 1 Tbs. water
  • 1/2 cup vegan whipped cream, optional

Preparation

  1. Put softened soy dessert into large bowl. Stir in rose water, pistachios and saffron until well blended. Scoop mixture into freezer container, and refreeze until almost solid. Serve with whipped cream, if using.

Nutrition Information

  • Serving Size Serves 8
  • Calories 160
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 65 mg
  • Sugar Content 10 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g