This decadent ice cream bar recipe from the Conscious Indian Meals cookbook combines the creaminess of Indian-style ice cream, candy nuttiness of cashew fudge, and delicate floral notes of rose water.
What you want:
1 cup uncooked cashews, soaked in scorching water for 4 to five hours and drained
1½ cups water
1 (14-ounce) can full-fat coconut milk
¼ cup cashew flour
1 teaspoon floor cardamom
½ cup maple syrup
1 teaspoon rose water
What you do:
- Right into a high-speed blender, add drained cashews and water and mix till clean and creamy.
- To a big pot over medium-high warmth, add cashew combination. Add coconut milk, stir, and convey to a boil. Cut back warmth to medium-low. When combination begins to simmer, add cashew flour and cardamom and simmer, stirring often, for five to 7 minutes, till combination is thick.
- Take away from warmth and add maple syrup and rose water. Stir properly and put aside to chill to room temperature.
- Into popsicle molds, pour combination. Insert a popsicle stick into heart of every mould, leaving about 1½ inches protruding. Freeze for at the very least 8 hours. Serve frozen.
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