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Saffron Pistachio Ice Cream Cake Recipe

by AI Chef
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Saffron Pistachio Ice Cream Cake recipe

The Saffron Pistachio Ice Cream Cake is a luxurious and rich dessert that combines the exotic flavors of saffron and pistachio. It features a creamy saffron-infused vanilla ice cream generously studded with chopped pistachios. The cake sits atop a nutty almond flour base, which adds depth and texture to the overall dish. This ice cream cake is a symphony of flavors and textures that are sure to delight the palate.

Saffron is a prized spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. It is known for its intense flavor and golden hue. Saffron threads are the dried stigmas of the flower and are used in various cuisines worldwide. It is often used in rice dishes, stews, and desserts for its unique flavor and color.

saffron strands and pistachio nuts

In desserts, saffron is known to pair well with dairy, nuts, and certain fruits, adding a touch of opulence and complexity to the dish.

The Saffron Pistachio Ice Cream Cake is ideal for special occasions and celebrations such as birthdays, anniversaries, festive gatherings, and dinner parties. Its elegant and exotic profile makes it a standout dessert that can be the centerpiece of any dessert table. Additionally, it’s a great choice for the warmer months when a cool, refreshing dessert is most appreciated.

saffron-infused vanilla ice cream

Equipment Needed

  • Ice cream maker
  • Springform pan or cake pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Small saucepan
  • Electric mixer or stand mixer
  • Plastic wrap or aluminum foil
  • Knife and cutting board (for chopping pistachios)
  • Freezer

Assembling the Ice Cream Cake

  1. Once the almond base is cooled, spread a layer of the saffron-infused vanilla ice cream over it, using a spatula to make it even.
  2. Sprinkle a generous amount of additional chopped pistachios over the ice cream layer.
  3. Place the cake in the freezer and let it freeze for at least 4-6 hours, or preferably overnight, until it is completely set and firm.
Saffron Pistachio Ice Cream Cake

Saffron Pistachio Ice Cream Cake

Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 400 calories 25g fat


List of ingredients for the saffron-infused vanilla ice cream

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 pinch of saffron threads
  • 1 teaspoon pure vanilla extract
  • 5 large egg yolks

List of ingredients for the almond flour base

  • 1 1/2 cups almond flour
  • 1/4 cup unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon almond extract
  • A pinch of salt

Additional ingredients (pistachios, etc.)

  • 1 cup shelled pistachios, roughly chopped
  • Optional: Additional saffron threads for garnish
  • Optional: Edible gold leaf for garnish


Making the almond flour base

- Preheat the oven and line the cake pan with parchment paper.

- In a mixing bowl, combine almond flour, melted butter, and sugar. Mix until it forms a dough-like consistency.

- Press the mixture into the bottom of the cake pan, creating an even layer.

- Bake for 8-10 minutes or until golden brown. Let it cool completely.

Preparing the saffron-infused vanilla ice cream

- In a small saucepan, heat a small amount of cream with saffron threads, and let it steep for 10-15 minutes.

- In a mixing bowl, whisk together the egg yolks and sugar until creamy.

- In another saucepan, heat the remaining cream and milk until it begins to simmer, then gradually pour it into the egg yolk mixture, whisking constantly.

- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard.

- Remove from heat, stir in vanilla extract and the saffron-infused cream. Let it cool completely.

- Once cooled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

Chopping and preparing the pistachios

- Roughly chop the pistachios.

- Once the ice cream is churned, fold in the chopped pistachios.

Serving Suggestions

Before serving, let the ice cream cake sit at room temperature for about 5-10 minutes to slightly soften. Use a sharp knife to cut into slices. Consider garnishing with extra pistachios, a sprinkle of saffron strands, or a drizzle of honey for added flavor and visual appeal.

Storage and Leftovers

Store the ice cream cake in the freezer, covered tightly with plastic wrap or in an airtight container to prevent freezer burn. The ice cream cake can be stored in the freezer for up to two weeks. For the best flavor and texture, consume within the first week of making it.

Frequently Asked Questions

Substitutes for ingredients

  • Saffron: If saffron is not available, you can use a little bit of turmeric or safflower strands for color, but note that the flavor will be different.
  • Pistachios: You can substitute pistachios with almonds or cashews if desired.
  • Almond flour: You can use regular all-purpose flour or a gluten-free flour blend if you are not specifically looking for the nutty flavor in the base.

Alterations for dietary restrictions

  • For a dairy-free option, use coconut milk or almond milk-based ice cream.
  • For a gluten-free option, make sure to use almond flour or another gluten-free flour for the base.


This Saffron Pistachio Ice Cream Cake is a luxurious and flavorful dessert that combines the exotic taste of saffron with the rich, nutty flavor of pistachios. The almond flour base adds an extra depth to the nuttiness. It’s a perfect dessert for special occasions or whenever you want to indulge in something truly unique. Enjoy the creamy, aromatic, and nutty flavors all in one bite!

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