Vegan Turkish Delight Ice Cream

Ingredients

• 720 ml (3 cups)coconut milk
• 2 tbsp (30 ml)arrowroot powder
• 120 ml (½ cup)maple syrup
• 1½ tsprose water
• Optional: 1 tbspalcohol, such as vodka or brandy
• Optional: to tastenatural red food colouring or beet juice
• 1 handfulraw pistachios, roughly chopped

Instructions

1. 1

   Make the slurry

   In a small bowl, whisk 60 ml (¼ cup) of the coconut milk with the arrowroot powder. Set aside.

2. 2

   Thicken the base

   Pour the remaining coconut milk into a large saucepan with the maple syrup and bring to a boil. As soon as it starts boiling, stir in the arrowroot mixture until the liquid thickens. Take the pan off the heat and stir in the rose water and, if using, the alcohol. For a pink colour, add a small drop of red food colouring or beet juice and stir until it reaches the shade you want.

3. 3

   Chill and churn

   Refrigerate the mixture until very cold, then churn it in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachios, keeping a few back for decoration if you like.

4. 4

   Freeze until firm

   Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.

5. 5

   Scoop to serve

   Let the ice cream sit at room temperature for a couple of minutes. Dip an ice cream scoop in hot water to make smooth scoops, and serve.

What is Turkish delight ice cream?

Turkish delight is a confection associated with Turkey and the wider Middle East, often flavoured with rose water. This ice cream takes inspiration from those floral, fragrant sweets, combining rose water with a coconut-milk base and pistachios.

Coconut milk gives this vegan version its creamy base, while maple syrup sweetens it without refined sugar. Arrowroot helps thicken the mixture before churning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 1g protein, 5g carbs, 13g fat.

Most of the fat and calories come from the coconut milk, while the maple syrup contributes most of the carbohydrates. Pistachios add a little protein and more fat; serve a scoop with fresh fruit for a contrasting, more balanced plate.

Choosing the ingredients

Coconut milk: Use the same kind of coconut milk throughout, and shake or stir it well before measuring if it has separated. Full-fat coconut milk usually gives a richer result than a lighter version.

Rose water: Its flavour can quickly become overpowering, so measure it carefully. The optional alcohol and colouring are there for preference; neither is essential to the base.

Why the arrowroot slurry matters

Slurry: Mixing the arrowroot with a small amount of cold coconut milk first helps it blend into the hot mixture. Add it when the coconut milk and maple syrup begin to boil, as directed, and stir so it thickens evenly.

Heat: Once the base has thickened, take it off the heat before adding the rose water. This keeps the method simple and lets you check the fragrance and colour before chilling.

Chilling and churning

Cold base: Chill the mixture until it is very cold before putting it in the ice cream maker. Follow your machine's instructions, since churning time and capacity vary.

Pistachios: Add the chopped nuts during the last few minutes of churning so they are distributed through the ice cream. Reserve a few pieces if you want to scatter them over the scoops.

Getting a scoopable texture

Freezing: The churned ice cream needs at least 3 hours in the freezer, or overnight, to firm up in its container. The recipe's 15-minute total time does not include this chilling and freezing time.

Serving: Leave the container at room temperature for a couple of minutes before scooping. A scoop dipped in hot water can help form smooth portions.

What to serve it with

Fruit: Fresh berries or sliced stone fruit make a bright accompaniment to the floral flavour. Keep the portions simple so the rose water and pistachios remain prominent.

Finishing touch: Sprinkle the reserved chopped pistachios over each serving. A little extra maple syrup is an option if you want a sweeter finish.

Recipe notes & tips

• Measure the rose water carefully, as a little goes a long way.
• Stir the arrowroot into the reserved cold coconut milk until no dry lumps remain.
• Chill the base until very cold before churning.
• Add the pistachios near the end of churning to keep them distinct.
• Dip the ice cream scoop in hot water before serving for smoother scoops.

Variations

• More pistachio: Add extra chopped pistachios during the final minutes of churning.
• Pink colour: Stir in a small drop of natural red colouring or beet juice before chilling.
• Alcohol-free: Leave out the optional vodka or brandy.
• Maple flavour: Use the listed maple syrup as the sweetener and avoid adding extra flavourings.
• Fruit pairing: Serve with fresh berries or sliced stone fruit.

Common mistakes to avoid

• Lumpy arrowroot: Mix it with the reserved cold coconut milk before adding it to the hot pan.
• Overdoing the rose water: Measure the stated amount rather than adding it freely.
• Churning a warm base: Chill the mixture until very cold before using the ice cream maker.
• Adding nuts too early: Stir in the pistachios during the last few minutes of churning.
• Scooping straight from the freezer: Let the ice cream sit at room temperature for a couple of minutes first.

How to store

Keep the ice cream in a sealed, freezer-safe container. It can be frozen overnight to set; let it soften at room temperature for a couple of minutes before scooping.

Frequently asked questions