Desserts 🤖 AI Generated

Stuffed Medjool Date Ice Cream with Saffron

Luxurious Persian-inspired saffron and cardamom ice cream nestled inside plump medjool dates, creating an elegant two-bite dessert. This Fat Switch version cuts 40% of calories by swapping heavy cream for Greek yogurt and cashew cream, while the dates' natural sweetness eliminates the need for added sugar.

25m

Prep Time

Servings

252

Calories

Protein

🛒 Ingredients

✓ 16 premium medjool dates (about 500g)
✓ 3/4 cup plain Greek yogurt (0% fat)
✓ 1/4 cup raw cashew cream (soaked cashews blended with 2 tbsp water)
✓ 3 tbsp honey
✓ 2 tbsp date syrup
✓ 1/2 tsp saffron threads (bloomed in 2 tbsp warm milk)
✓ 1/2 tsp ground cardamom
✓ 1/4 tsp rose water
✓ 1 tbsp cornstarch mixed with 2 tbsp cold milk
✓ Pinch of sea salt
✓ 2 tbsp pistachio pieces (for garnish)
✓ 1 tbsp edible gold leaf (optional)
✓ 1 tsp ground cardamom (for dusting)
✓ Dried rose petals (for plating)

👨‍🍳 Instructions

1. Bloom the Saffron: Crush saffron threads gently in a mortar. Steep in 2 tbsp warm milk for 10 minutes to release color and aroma. Set aside to cool.

2. Prepare the Dates: Using a small paring knife, make a lengthwise slit in each medjool date. Gently remove the pit, keeping the date intact. Place pit-side up on a lined tray.

3. Make the Ice Cream Base: In a bowl, whisk Greek yogurt, cashew cream, honey, date syrup, saffron milk, cardamom, rose water, and salt until smooth and fully combined. Taste and adjust cardamom if needed.

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4. Temper with Cornstarch: Heat the cornstarch-milk slurry in a small saucepan over low heat for 1 minute, stirring constantly. Remove from heat, cool for 2 minutes, then fold into yogurt mixture. This prevents icy crystals and adds body.

5. Chill and Freeze the Base: Cover the mixture and refrigerate for at least 1 hour. Transfer to a shallow freezer container and freeze for 3–4 hours, stirring every 45 minutes with a fork until soft-serve consistency forms.

6. Pipe into Dates: Transfer the partially frozen ice cream to a piping bag fitted with a small round tip. Pipe a generous mound into each date cavity. Smooth the top with a spoon if needed.

7. Final Freeze: Place stuffed dates on a parchment-lined tray and freeze for at least 2 hours until firm, or up to 3 days covered with plastic wrap.

8. Plate and Garnish: Remove from freezer 2 minutes before serving. Arrange 2 dates per plate on a spoon or small dish. Dust with ground cardamom, scatter crushed pistachios and rose petals. Add edible gold if desired.

📊 Nutrition per Serving

Calories252 kcal

Protein8g

Carbohydrates54g

Fat5.5g

🏷️ Tags

#Persian saffron ice cream recipe#medjool date dessert low-calorie#Greek yogurt no-churn ice cream

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