This recipe is one of the main reasons I bought the Ninja Creami. It makes a creamy Iranian saffron ice cream inspired by Bastani, but with much higher protein and far fewer calories than the traditional version. It is also keto-friendly, low carb, and sugar free, making it a great dessert if you want something rich and satisfying without the usual sugar and calories.
The flavor comes from saffron, rose water, pistachio, and frozen cream, just like the classic Persian dessert. It tastes amazing on its own, and the saffron aroma makes an incredible saffron affogato when you pour espresso over it.
The base uses a Fairlife Nutrition Plan Vanilla Protein Shake, which gives you easy creaminess and 30 grams of protein while keeping the recipe simple. A little heavy cream adds the fat needed for a smoother texture, and xanthan gum helps reduce ice crystals when freezing.
If you want the traditional Bastani experience, freeze a thin layer of cream and fold it into the ice cream before serving. That small step gives it the classic texture many people remember from traditional Iranian ice cream shops.
Ingredients
340 g Fairlife vanilla protein shake
30 g heavy cream (18%) (about 2 tbsp)
7–8 saffron strands
10 g hot water for blooming saffron
2.5 g rose water (½ tsp)
24 g sweetener such as erythritol or allulose (2 tbsp)
0.5 g xanthan gum
15 g chopped pistachios
Optional traditional touch
A thin layer of frozen cream
Instructions
1. Bloom the saffron by placing 7–8 strands in a small cup with ice and a little water at room temperature. Let it sit until the color and aroma release.
2. In a mixing cup combine the Fairlife shake, heavy cream, bloomed saffron, rose water, sweetener, and xanthan gum.
3. Blend with an immersion blender. Add the sweetener slowly so it dissolves smoothly.
4. Pour the mixture into a Ninja Creami pint container and freeze for about 24 hours until completely solid.
5. Run the first cycle on Light Ice Cream.
6. Scrape the sides and run Re-Spin to make the texture creamy.
7. Make a small hole in the center, add chopped pistachios, and run Mix-In.
8. Scoop into a bowl and add pieces of frozen cream if you want the traditional Bastani texture.
Enjoy your homemade high-protein, low-calorie, keto Iranian saffron ice cream.
Approx Macros
Per pint
320 kcal
34 g protein
18.5 g fat
10 g carbs
Per 100 g
70 kcal
8.7 g protein
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