Origin: Iran

540 Calories per serving

Ingredients

• 1/2 tsp Saffron
• 1 cup Whole Milk
• 2 cup Heavy Whipping Cream
• 1 tbs Vanilla Extract
• 2 tbsp Rose Water
• 1/2 cup Organic Maple Syrup
• 1 tsp Mastic
• 1 tbsp Sahlap

Optional

• Santa Cruz Paleo au natural protein powder (1 scoop) – link in my home page*

Toppings

• Crushed Pistachios
• Dutch Waffle Cookie (Rip Van)

Instructions

• Pour 1 tbsp Sahlap, 1 tsp Mastic & 1/2 cup organic maple syrup in a hot pan medium low heat (Stir until it thickens then set it aside cool it off in the fridge for about 15 minutes)
• For your saffron drop 1/2 tablespoon in a cup of 2 tbsp Rose Water let it soak before adding it to our bowl mixture with all ingredients
• Pour all ingredients in a bowl including the cooled off mixture then use a mixer take plenty of time to mix it all (make sure mixture is stretchy)
• Taste Test
• Pour mixture into Ninja Creami Pints & freeze for 12-16 hours (Feeds up to 2 people)
• Insert into Ninja Creami, use Ice Cream option
• Add crushed pistachios topping, use mix-in option. Add (Rip Van) Dutch waffle cookie (You may crush them into pieces or leave as whole) Enjoy!

Path To Idea

Some flavors stay with you long after the first bite. For me, that was Bastani Sonnati — a traditional Persian ice cream flavored with saffron, rosewater, and pistachios. I first tasted it as a child, and although it wasn’t part of my own cultural background, the experience left a lasting impression. It was rich, floral, and unlike anything I’d ever had. Years later, while experimenting with my Ninja Creami, I felt inspired to recreate that memory. In a healthy version that felt lighter and more nourishing, made with wholesome ingredients but still full of the signature flavor and texture that make Bastani Sonnati so special.

This recipe is a tribute to that beautiful dessert — a modern, healthy twist to Iran’s rich culinary heritage