This decadent ice cream bar recipe from the Mindful Indian Meals cookbook combines the creaminess of Indian-style ice cream, sweet nuttiness of cashew fudge, and delicate floral notes of rose water.
What you need:
1 cup raw cashews, soaked in hot water for 4 to 5 hours and drained
1½ cups water
1 (14-ounce) can full-fat coconut milk
¼ cup cashew flour
1 teaspoon ground cardamom
½ cup maple syrup
1 teaspoon rose water
What you do:
Into a high-speed blender, add drained cashews and water and blend until smooth and creamy.
To a large pot over medium-high heat, add cashew mixture. Add coconut milk, stir, and bring to a boil. Reduce heat to medium-low. When mixture begins to simmer, add cashew flour and cardamom and simmer, stirring occasionally, 5 to 7 minutes, until mixture is thick.
Remove from heat and add maple syrup and rose water. Stir well and set aside to cool to room temperature.
Into popsicle molds, pour mixture. Insert a popsicle stick into center of each mold, leaving about 1½ inches sticking out. Freeze at least 8 hours. Serve frozen.
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