Rosewater Cardamom Nice Cream
Summer means nice cream on repeat in my house.
It’s so easy, and a wonderful way to treat yourself with whole foods. Rose and cardamom has long been a favourite flavour combination of mine but I am newly motivated to use more rosewater in my cooking as I’ve been reading the Archetype Diet by Dana James and she recommends rose water as a tonic for my archetype, the ‘Wonder Woman’.
It’s a really interesting book; I am pretty firmly in the non-diet camp but feel that if a woman decides she wants or needs to lose weight, I am all for whole food, non-dogmatic approaches to better health. Dana incorporates a great deal of psychology and aims to help women repair their self-worth and nourish themselves with whole foods for lifelong health.
This is a grown up take on Nice Cream, inspired by the flavours of the eastern Mediterranean. Rosewater can vary greatly in its concentration; I buy Persian or Lebanese versions that are not as concentrated as some you may find in a gourmet store. If yours looks quite thick almost like a light syrup, start with just a teaspoon because you want the nice cream to taste like rose…not like eating perfume.
More Summer Treats!
Ingredients
- 4 large bananas, peeled and cut into chunks and frozen
- 1 cup frozen raspberries
- 1 tablespoon rosewater
- 1-2 tablespoons pure maple syrup
- 1/8 teaspoon cardamom
Equipment
- Food Processor
Instructions
- In a food processor, add the bananas, raspberries, rosewater, 1 tablespoon maple
syrup and cardamom. - Process until the mixture turns smooth like soft serve ice
cream. Taste and adjust with more rosewater (I used 2 tablespoons because I
luuuuv it) or more maple syrup. - Serve immediately or store in a resealable container in the freezer to firm up to
desired texture. Stores well for 1-2 weeks.
Notes
petals!
Photo Credit: Alyssa Dawson Photography
