Saffron Pistachio Yogurt Ice Cream

Recipe by
Total Time:
1 day
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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How to Make Saffron Pistachio Yogurt Ice Cream

  • Heat the low fat cream and saffron together in a pan and keep aside to let it cool completely.
  • Beat the hung yogurt until it turns smooth, add the saffron cream and sugar and beat well.
  • Freeze this mixture and beat every hour to break the crystals.
  • After 5 hours, beat the mixture well and fold the chopped pistachios. Leave it again in freezer overnight.
  • Remove the ice cream from the freezer and leave it for a few minutes in the fridge before serving in scoops. Recipe courtesy: Priya Easy N Tasty Recipe