Description
This creamy rose pistachio ice is a smooth, no-churn ice cream with a gentle floral note and rich pistachio flavor. Elegant but easy, it’s perfectly balanced so the rose tastes soft and fragrant—not perfumey. No ice cream maker needed.
Ingredients
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2 cups (480 ml) cold heavy cream
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1 can (14 oz / 397 g) sweetened condensed milk
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⅓ cup pistachio paste (or very finely ground pistachios)
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1–2 teaspoons food-grade rose water (to taste)
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¼ cup finely chopped pistachios (optional, for texture)
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Pinch of salt
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Optional: pinch of saffron threads, crushed (Persian-inspired)
Instructions
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In a large bowl, whip the cold heavy cream until soft, fluffy peaks form.
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In a separate bowl, whisk together the sweetened condensed milk, pistachio paste, salt, and optional saffron until smooth.
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Add the rose water gradually, starting with 1 teaspoon. Mix and taste before adding more.
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Gently fold the pistachio mixture into the whipped cream using a spatula until just combined.
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Fold in chopped pistachios if using.
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Transfer the mixture to a freezer-safe container, smooth the top, cover tightly, and freeze until firm (about 6 hours).
Notes
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Start with less rose water and increase slowly—rose flavor intensifies slightly after freezing.
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For the creamiest texture, avoid overmixing once the whipped cream is folded in.
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Best texture is achieved within the first 24–48 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Middle Eastern–Inspired
Nutrition
- Serving Size: 1 scoop (about ½ cup)
- Calories: 300 kcal
- Sugar: 24 g
- Sodium: 70 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg