RECIPES

Bring 3-4 tablespoons of coconut milk to a boil, remove from heat and add the saffron powder. Stir vigorously with a whisk. If you use saffron pistils, leave it in infusion for about 30-40 minutes. Add all the ingredients to a blender or food processor and blend until smooth. Pour the mixture into the ice molds. You'll need 3 or 4 molds. Cover with parchment paper and place in the freezer for at least 6-8 hours or until the cubes are firm. Take out of the freezer just before serving or preparing your ice cream. Remove the cubes from the molds (they’ll never freeze completely) and place them in the slow juicer with the sorbet filter or in the blender and blend. You'll obtain a perfectly creamed ice cream that you can serve immediately! Alternatively, transfer the creamed ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top. Cover securely and freeze for at least 6 hours or until firm. Set out for 5-10 minutes before serving to soften. Scoop with an ice cream scoop, top with chopped pistachios or coconut flakes, serve and enjoy!

Reference: https://beautyfoodblog.com/coconut-mango-saffron-ice-cream-vegan-paleo/