This decadent ice cream bar recipe from the Mindful Indian Meals cookbook combines the creaminess of Indian-style ice cream, sweet nuttiness of cashew fudge, and delicate floral notes of rose water. 

What you need:

1 cup raw cashews, soaked in hot water for 4 to 5 hours and drained
1½ cups water
1 (14-ounce) can full-fat coconut milk
¼ cup cashew flour
1 teaspoon ground cardamom
½ cup maple syrup
1 teaspoon rose water

What you do:

  1. Into a high-speed blender, add drained cashews and water and blend until smooth and creamy.
  2. To a large pot over medium-high heat, add cashew mixture. Add coconut milk, stir, and bring to a boil. Reduce heat to medium-low. When mixture begins to simmer, add cashew flour and cardamom and simmer, stirring occasionally, for 5 to 7 minutes, until mixture is thick.
  3. Remove from heat and add maple syrup and rose water. Stir well and set aside to cool to room temperature. 
  4. Into popsicle molds, pour mixture. Insert a popsicle stick into center of each mold, leaving about 1½ inches sticking out. Freeze for at least 8 hours. Serve frozen.

Photo credit: Shivangi Rao

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