Persian Ice Cream Sundae Recipe with Saffron and Cardamom

Persian Inspiration

This elegant sundae draws from traditional Iranian Bastani ice cream, layered with cake and fragrant milk for an extraordinary dessert experience.

Aromatic Ice Cream Base

• 60ml warm whole milk
• Generous pinch of saffron threads
• 500ml quality vanilla ice cream, softened
• 200g sweetened condensed milk
• 60ml rose water
• 2 tablespoons chopped pistachios
• 1 teaspoon freshly ground cardamom

For Assembly

• 120ml whole milk
• Vanilla sponge cake, cubed
• Mixed nuts for garnish
• Edible silver leaf (optional)

Assembly

1. Infuse Saffron: Steep saffron in warm milk 10 minutes until deeply golden.
2. Create Ice Cream Mixture: Combine softened ice cream, condensed milk, rose water, saffron milk, pistachios, and cardamom. Freeze until semi-set.
3. Prepare Soaking Milk: Mix condensed milk, plain milk, and remaining saffron milk.
4. Layer: In tall glasses, layer cake pieces, soak with flavored milk, add ice cream mixture, sprinkle nuts. Repeat layers.
5. Finish: Top with silver leaf if using. Serve immediately.