Middle Eastern · Dessert
Vermicelli Noodle Ice Cream
A no-churn Middle Eastern-inspired ice cream built on whipped cream and condensed milk, folded through with ghee-toasted vermicelli noodles for crunch, scented with cardamom and saffron, and finished with chopped pistachio.
$3
15 minsPrep
4 minsCook
379 minsTotal
EasyLevel
Nutrition per serving
382Calories
5.2gProtein
30.5gFat
22.3gCarbs
16.7gSugar
1.2gFiber
52mgSodium
79mgChol
17gSat Fat
235mgPotassium
119mgCalcium
0.5mgIron
0.2mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Crush a small handful of dried vermicelli noodles into short pieces (use the semolina-based vermicelli) and toast in melted ghee over medium-low heat for 3-4 minutes, stirring constantly, until golden and fragrant; set aside to cool completely.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
Gently fold in the condensed milk, ground cardamom, and saffron-infused milk until fully combined and no streaks remain.
4
Fold in the cooled toasted vermicelli and the first portion of chopped pistachios, keeping the mixture as airy as possible.
5
Spoon the mixture into a small freezer-safe tub, smoothing the top, and cover tightly with a lid or cling film pressed to the surface.
6
Freeze for a minimum of 6 hours or until firm enough to scoop.
7
Scoop into two bowls, scatter the reserved chopped pistachios over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.4 oz10g toasted vermicelli-style noodles, crushed and pan-toasted in ghee until golden semolina
- 0.2 oz6g melted, for toasting the noodles ghee
- 0.4 oz10g chopped pistachio
- 0 oz1g ground cardamom
- 0 oz0.1g steeped in 1 tsp warm milk saffron
- 0.2 oz6g chopped, for garnish pistachio
