Rosewater and Pistachio (a.k.a Turkish Delight) Ice Cream

I don't have much to say about this behemoth of banana and rosewater goodness except:  

"BEHOLD!"

and maybe a little 

"BASK IN ITS MIDDLE EASTERN MAGNIFICENCE!"

If anyone ever tells you that being vegan or vegetarian is "depriving yourself" again, shove a big bowl of this mother-chucker in their faces and watch as all their previously held misconceptions  battle with the delicious reality dancing on their taste buds. They may need to sit down a minute so be ready to just hold their hand, maybe get them a glass of water and have some towels ready to clean up when their poor minds are eventually blown. 

Messy but necessary I'm afraid! 

Now in all seriousness this was a bit of an experiment, born from my personal love of rose water and other middle eastern flavours. Typically a light touch is required when using rose water as it has a very strong aroma but subtle flavour: to little and you won't be able to taste it all over any competing flavours, to much and it will taste like you've been sprayed in the mouth with your grandma's favourite perfume. Neither option is preferable, so I added it a little at a time, tasting until I had the strength of flavour I liked. Perfume chuggers aside, I suggest you do the same!    

I also sprinkled it with some homemade beetroot powder... because sometimes I like to spend my weekends making beetroot powder and it added a really cool colour. #singlepringlelife  If your life is less depressing than mine feel free to leave this part out!

  

 

Rosewater and Pistachio (aka Turkish Delight) Banana Ice Cream

 
6 ripe bananas, finely sliced and frozen
1/4 cup nut milk (I used macadamia! Yuuummmm!)
1/4 cup rose water
1 cup pistachios, roughly crushed
1/2 cup dried rose petals 

2 tablespoon melted coconut oil

2 tablespoon cacao powder

2 teaspoon agave syrup (or preferred sweetener)

Optional: Freshly ground beetroot powder flavoured with tears of loneliness. 



Blend the banana in a high speed food processor, adding a little nut milk at a time until it is totally smooth and creamy. Add in the rosewater, a couple of teaspoons at a time, until you have the desired flavour. Spoon the ice cream into a dish lined with baking paper and stir through the pistachios and half of the rose petals.

Mix the coconut oil, cacao and agave (or other sweetener) to make a chocolate sauce and drizzle over top of the ice cream. Sprinkle with the remaining rose petals, extra nuts, beetroot powder or whatever else your devious little mind can think of and enjoy!