Description
This no churn pistachio rose water ice cream is an elegant and easy frozen dessert infused with floral rose water, warm cardamom, and crunchy pistachios. With no ice cream maker required, it’s a quick, aromatic treat perfect for summer or special occasions.
Ingredients
- 8 green cardamom pods (seeds only), ground (or 1/2 teaspoon ground cardamom)
- 1 1/2 cups heavy cream
- 1 1/4 cups condensed milk
- 2 1/2 tablespoons rose water
- 1/4 cup roasted pistachios, crushed, plus extra for serving
- 1 tablespoon edible dried rose petals
Instructions
- Grind the seeds from the green cardamom pods using a mortar and pestle until they form a fine powder.
- In a stand mixer bowl with a whisk attachment, whisk heavy cream, condensed milk, rose water, and ground cardamom until stiff peaks form.
- Gently fold 3 tablespoons of the crushed pistachios into the whipped mixture.
- Transfer the mixture into a freezer-safe container and smooth the top.
- Sprinkle the remaining pistachios and edible dried rose petals over the top.
- Cover tightly with plastic wrap or a lid.
- Freeze for 6–8 hours, or overnight, until fully firm.
- Let the ice cream sit at room temperature for about 5 minutes before scooping. Serve topped with extra pistachios and rose petals if desired.
Notes
- Use freshly ground cardamom for best flavor, but store-bought works in a pinch.
- Store in an airtight container to avoid freezer burn or ice crystals.
- Add a drop of natural green coloring for visual appeal, if desired.
- This ice cream pairs beautifully with baklava or shortbread cookies.
- To enhance floral flavor, add a teaspoon of orange blossom water.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 22g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
