Pistachio and Rose Petal Coconut Ice Cream (vegan, GF)

Photo of pistachio and rose petal coconut ice cream

Coconut ice cream is a delicious non-dairy dessert

Pistachio and rose petal coconut ice cream is a non-dairy treat that is easy to make. All you need is a blender and an ice cream maker. In addition, this sweet and cooling dessert is the perfect ending to a spicy Thai or Indian meal.

5.0 from 1 reviews
Pistachio and Rose Petal Coconut Ice Cream (vegan, GF)
 
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Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 8 servings
Ingredients
  • ½ cup (115 g) palm sugar or light brown sugar
  • 2 cans coconut milk (full fat)
  • 1 cup pistachios, toasted (plus more for garnish)
  • 1 teaspoon rose water
  • 2 teaspoons almond extract
  • 1 tablespoon dried rose petals or rosebuds
  • ¼ teaspoon freshly ground cardamom seed
Instructions
  1. Place ice cream maker canister in the freezer 1-2 days before making ice cream.
  2. Heat sugar and 1 can coconut milk on low heat and stir until sugar is dissolved. Remove from heat and let cool.
  3. In a blender, combine sugar mixture, second can of coconut milk, pistachios, rose water, and almond extract until smooth. This is your ice cream base. Refrigerate mixture for several hours or overnight.
  4. Set up ice cream maker (make sure paddle is inside the canister) and pour the chilled ice cream base into the canister. Turn on the ice cream maker and freeze until volume has doubled and it has a texture similar to soft serve. This will take about 20-30 minutes.
  5. Place ice cream into a quart-sized plastic deli tub or gelato container. Put in the freezer if you are not going to eat immediately.
  6. When ready to serve, set ice cream container out on the counter for about 5-10 minutes before trying to scoop it into bowls. Garnish each serving with a sprinkle of dried rose petals, cardamom, and pistachios.
Note:
  1. Instead of garnishing with rose petals try drizzling with pomegranate syrup. It's delicious!

Sourcing ingredients

Coconut milk- I prefer to use Native Forest or Whole Foods 365 brand full-fat coconut milk for taste, fat content, and texture.

Rose water is available at Mediterranean and Middle Eastern markets. I get the Corta brand of Rosewater from Phoenicia bakery in Austin.

Cardamom- If you are able to find whole cardamom pods, lightly crush the pods, remove the seeds, and grind to a coarse powder in a mortar and pestle. Otherwise, you can use pre-ground cardamom. It will be much finer than that you grind yourself, so you won’t need much when sprinkling on for garnish.

Dried rosebuds- I used dried rose buds from the bulk section at my local food coop. However, you can make your own dried rose petals if you grow your own roses that are not sprayed with chemicals. A couple of days in advance, place your rose petals in a single layer on a sheet pan lined with paper towels. Let petals air dry until they are dehydrated.

Enjoy!

Try some other vegan and gluten-free dessert recipes on my blog:

Dark Chocolate Almond Butter Truffles (vegan, gluten-free)

Chocolate Coco Truffles

Winter Fruit Salad with Pomegranate and Coconut

 

Almond-Orange Biscotti with Chocolate Drizzle

Gluten Free and Vegan Chocolate Chip Cookies

 

Coconut Mango Ceviche

This vegan and raw appetizer is inspired by Caribbean flavors– fresh coconut, mango, and lime! You can find Thai Young Coconuts at Whole Foods Market. Ask a produce person to cut it open for you. Drink the coconut water and then scoop out the coconut meat with a spoon.

Try serving the ceviche with tortilla chips or tostadas and serve as fresh as possible, within 1-2 days. Recipe contributed by Cynthia Chea Pean, Chef at The Springs Raw and Living Foods restaurant in Los Angeles. Cynthia makes wonderfully tasty food with very creative and beautiful presentations. Follow her on Facebook and Instagram to see what she is up to!

Coconut Mango Ceviche
 
Author:
Recipe type: Apptetizer
Cuisine: Caribbean
Ingredients
  • 2 cups fresh coconut, thinly sliced (1/4 inch)
  • 1 cup fresh ripe mango, thinly sliced (1/4 inch)
  • 1 cup abalone mushrooms roughly chopped
  • ¼ cup mint, chiffonade
  • ½ cup cucumber, seeded and chopped
  • 1 fresno chili pepper, thinly sliced - best to use a mandolin
  • 1 habanero, minced (optional)
  • 1 avocado, sliced
"Leche de Tigre" (Ceviche Liquid)
  • 1 cup coconut milk
  • ¼ cup lime juice
  • ¼ teaspoon salt
  • ½ teaspoon agave nectar
Instructions
  1. Roughly chop abalone mushrooms, sprinkle with salt, and massage until the mushrooms break down and begin to change texture. Double rinse the mushrooms and set aside. Combine the coconut, mango, mint, cucumber and peppers in a bowl and mix until well incorporated.
  2. Whisk together coconut milk, lime juice, salt, and agave nectar to make the "Leche de Tigre."
  3. Add "Leche de Tigre" to salad and toss until it is well incorporated.
  4. For an elegant presentation, press salad gently into a ramekin, invert onto serving plate, and top with sliced avocado.
  5. Serve immediately.

 

Indian Cauliflower and Green Pea Curry

This dish is typically made with tomatoes and chili peppers, but has been made nightshade-free using butternut squash and umeboshi vinegar in place of tomatoes.  It is still wonderfully flavorful with the unique blend of fresh and dried spices, including anti-inflammatory turmeric. My family made this last night in a hurry, thanks to having half a cauliflower already cut into florets in the refrigerator. It makes enough for leftovers that are very tasty too!

Cauliflower and Green Pea Curry
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Ingredients
  • 1 small head cauliflower, cut into small florets
  • 1½ cups frozen green peas
  • 1 yellow onion, thinly sliced and halved
  • 1 teaspoon garlic, grated
  • 2 tablespoons coconut oil or ghee
  • ½ teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • ¾ teaspoon garam masala
  • ¾ teaspoon turmeric
  • 1 tablespoon fresh ground coriander
  • ½ tablespoon mango powder
  • 1 teaspoon agave nectar
  • seeds of 2 cardamom pods
  • ¾ cup cashew cream or coconut milk
  • 1½ cups butternut squash puree
  • 1 teaspoon umeboshi vinegar
  • sea salt to taste
Instructions
  1. Cook the cauliflower florets and peas in boiling water until tender. Drain.
  2. Saute onion, garlic, and ginger in safflower oil or ghee until soft and golden.
  3. Add mustard seeds, fenugreek seeds, tumeric, garam masala, coriander, mango powder, agave nectar, cardamom seeds, and cashew cream or coconut milk and simmer for 3-4 minutes. Add butternut squash puree and umeboshi vinegar and simmer 3-4 minutes. Add cauliflower and peas and simmer a few minutes more. Taste and adjust seasoning with sea salt as needed.
  4. Serve with rice.

 

Almond Butter Dipping Sauce

I created this recipe to use at “foodie week” at my daughter’s summer camp last year.

The children learned how to make Healthy and Delicious Spring Rolls, Almond Butter Dipping Sauce, and homemade smoothies, which they served out of hand-made “food trucks” to the parents at the end of the week.

Below is the recipe for the dipping sauce, which is creamy, tangy, and a little salty. Enjoy!

Almond Butter Dipping Sauce
 
Author:
Serves: 1 cup
Ingredients
  • ¼ cup almond butter, Once And Again brand recommended
  • 2 tablespoons coconut palm sugar
  • ½ cup coconut milk
  • 2 tablespoons lime juice
  • 2 tablespoons spring or filtered water
  • 2 teaspoons tamari, Eden brand recommended
  • 2 teaspoons ume plum vinegar
  • pinch red pepper flakes (optional)
Instructions
  1. Whisk all ingredients together in a medium-sized bowl until smooth and sugar is dissolved

Brazilian Fish Stew (Mocqueca)

Brazilian fish stew (mocqueca)

This was the star of the show this Christmas Eve. I learned it from a friend who has been living part-time in Brazil for years. It contains red palm oil, a very unique ingredient from South America that you can easily buy now at local natural foods stores or online.

5.0 from 1 reviews
Brazilian Fish Stew (Mocqueca)
 
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This colorful Brazilian dish is super fresh and full of flavor. It goes well with jasmine rice and a crisp green salad.
Author:
Recipe type: Main
Cuisine: Latin American
Serves: 6 servings
Ingredients
  • 1½ lbs flaky white fish (such as Pacific cod)
  • ¼ cup fresh lime juice
  • 8 cloves garlic, minced, divided
  • sea salt, to taste
  • ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion, minced
  • 1 small red bell pepper, half diced and half thinly sliced
  • 1 small yellow bell pepper, half diced and half thinly sliced
  • 1 small green bell pepper, half diced and half thinly sliced
  • 3 plum tomatoes, half diced and half thinly sliced
  • 2 cups light vegetable stock
  • 1 can coconut milk
  • 2 tablespoons unrefined red palm oil
  • ½ cup fresh cilantro leaves, chopped
  • ½ cup fresh basil leaves, chiffonade
  • 1 lime, sliced into wedges
Instructions
  1. Rinse fish and pat dry with paper towels. Remove any skin, scales, or bones. Cut into 1½ inch chunks and place into glass bowl. Add lime juice and 4 cloves of minced garlic and sprinkle generously with sea salt and pepper. Gently toss to coat fish and set aside.
  2. Heat olive oil in large soup pot over medium-high heat. Add minced onion and a pinch of salt and cook until translucent, about 3-4 minutes.
  3. Add diced peppers and the rest of the garlic and cook until soft.
  4. Add diced tomatoes and cook another few minutes.
  5. Add vegetable stock, coconut milk, and palm oil and bring to a boil.
  6. Add fish along with sliced peppers and tomatoes. Simmer gently for about 5 minutes.
  7. Stir in fresh cilantro and basil. Season with sea salt and pepper.
  8. Serve with lime wedges.

 

Questions?

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