Saffron Rose Pistachio Ice Cream

Summer calls for softness.  For melting moments, inside and out. This deeply nourishing recipe combines  The Fullest® Saffron Latte powder with rose, pistachio, and raw dairy for a sweet treat that supports your nervous system as much as it delights your taste buds. It’s more than just ice cream — it’s a ritual to calm the mind, cool the body, and connect back to yourself.

Makes about 1 quart

Ingredients:

•  6 tbsp The Fullest® Saffron Latte powder
  
  

• 1 tablespoon raw honey (or to taste)
  
  

• 2 cups raw whole milk
  
  

• 1 cup raw cream
  
  

• 1 tablespoon rose water
  
  

• 2 tablespoons collagen powder
  
  

• ½ cup raw pistachios, shelled and roughly chopped (Option: soak for 2–4 hours for easier digestion and a softer bite)
  
  

Instructions:

1. Freeze Ice Cream Bowl
   
   

• Make sure the KitchenAid ice cream bowl has been in the freezer for at least 15 hours.
  
  

2. Prepare the Base
   
   

• In a mixing bowl or blender, combine the milk, cream, saffron latte powder, collagen powder, honey, and rose water.
  
  

• Blend or whisk until smooth and well combined.
  
  

3. Chill the Mixture
   
   

• Refrigerate the base for 2–4 hours until thoroughly cold.
  
  

4. Churn
   
   

• Set up your KitchenAid with the frozen ice cream bowl and dasher.
  
  

• Turn to Stir (Speed 1) and slowly pour in the chilled mixture.
  
  

• Churn for 20–30 minutes until it thickens to a soft-serve texture.
  
  

• In the last 5 minutes of churning, add the chopped pistachios so they distribute evenly.
  
  

5. Freeze to Set
   
   

• Transfer the churned ice cream to a container.
  
  

• Freeze for at least 4 hours for a scoopable consistency.
  
  

6. Serve and Enjoy
   
   Savor each scoop slowly, knowing that you’re feeding your body,beauty, and balance.