You are likely already aware of the fact which we are about to share with you but repetition never hurts, it’s not what you eat between Christmas and New Year’s that matters most, it’s what you eat between New Year’s and Christmas that counts. Having said that, it doesn’t have to be difficult to make delicious desserts that simultaneously satisfy yourself, your relatives and your intestinal bacteria.

Today’s example: Saffron + ice cream = a perfect treat for holiday festivities and elegant parties.. We know, we know, it’s already cold outside but trust us, the warmth your heart will feel from the combo of saffron and gingerbread crumble will make you forget all about your seasonal blues! Put on your ugly Christmas sweater and get to mixing!

Elegant saffron ice cream with gingerbread crumble and orange
(2 servings)

2 large bananas, frozen in pieces
1 cup frozen mango
0.5 g  saffron
a splash of plant-based milk
1 orange
A double batch gingerbread crumble/streusel using this recipe here

Put the frozen banana pieces, mango(note: ni glömde mango i de svenska instruktionerna), saffron and milk into a high speed blender and mix until you have a smooth ice cream. Adjust the amount of liquid if necessary, but do not run for too long or the ice cream will begin to melt.

Section an orange and use for garnish along with the gingerbread crumble. One serving for you, and one for Santa.

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