Indulge in the delicate flavors of this No-Churn Pistachio Rose Water Ice Cream, a simple yet luxurious dessert that blends nutty pistachios, fragrant rose water, and a hint of cardamom.
Naturally creamy and fuss-free, it’s a protein-rich treat thanks to the pistachios and wholesome cream, while being low in refined sugars.
Packed with heart-healthy fats and subtle floral notes, it’s perfect for everyday enjoyment, meal prep, or a quick last-minute dessert that impresses without demanding hours in the kitchen.
Pistachio Rose Ice Cream
Equipment
- 1 stand mixer with whisk attachment
- 1 pestle and mortar
- 1 freezer-proof container (medium size)
- 1 Mixing Bowl
- 1 Spatula
Ingredients
- ½ teaspoon green cardamom seeds from 8 pods
- 1 ½ cups heavy cream
- 1 ¼ cups sweetened condensed milk
- 2 ½ tablespoons rose water
- ¼ cup roasted pistachios plus extra for garnish
- 1 tablespoon edible dried rose petals
Instructions
- Prepare the Cardamom: Begin by carefully shelling 8 green cardamom pods to extract the tiny seeds inside. Place the seeds in a small pestle and mortar, and grind them to a fine, fragrant powder. The aroma should be sweet and slightly spicy; this powder will infuse your ice cream with a warm, exotic flavor that complements the floral notes of rose water. Set the cardamom powder aside for later use.
- Whip the Cream: Pour 1 ½ cups of heavy cream into the mixing bowl of your stand mixer. Using the whisk attachment, start whipping the cream on medium speed until it begins to thicken and form soft peaks. Gradually increase the speed to high to achieve a light, airy texture. The whipped cream should hold its shape when you lift the whisk, creating soft clouds that will form the creamy base of your ice cream.
- Incorporate Sweetness and Flavor: Add 1 ¼ cups of sweetened condensed milk into the whipped cream slowly, mixing gently to avoid deflating the cream. Follow this by adding 2 ½ tablespoons of rose water and the freshly ground cardamom powder. Continue to whip the mixture on medium-high speed until stiff peaks form. The ice cream base should be thick, smooth, and glossy, with the aroma of cardamom and rose fully blended.
- 4: Fold in Pistachios: Measure out 3 tablespoons of roasted pistachios and crush them lightly using a knife or mortar and pestle. Gently fold these into the whipped cream mixture using a spatula, taking care not to deflate the airy texture. This step ensures that every spoonful of ice cream will have delightful nutty bursts without compromising the creamy consistency.
- Assemble the Ice Cream: Select a medium-sized freezer-proof container and pour the ice cream mixture into it, smoothing the top with a spatula. Scatter the remaining crushed pistachios evenly over the surface. Sprinkle 1 tablespoon of edible dried rose petals on top to create an elegant and fragrant garnish. The visual appeal will be just as captivating as the flavors.
- Freeze to Perfection: Cover the container with a lid or cling film and place it in the freezer. Allow the ice cream to set for 6–8 hours, or ideally overnight. This slow freezing process ensures the ice cream achieves a firm yet creamy texture. If you prefer a softer scoop, remove it from the freezer 5–10 minutes before serving to allow it to thaw slightly.
- Serve and Garnish: When ready to enjoy, scoop the ice cream into individual bowls. Garnish each serving with extra roasted pistachios and a few dried rose petals for an elegant presentation. The combination of crunchy nuts, floral aroma, and smooth, creamy ice cream creates a multi-layered dessert experience. Serve immediately for the best texture and flavor.
- Storage Tips: Store any leftovers in an airtight container in the freezer. For optimal taste and texture, consume within one week. Avoid repeated thawing and refreezing, which can affect the creaminess. When serving again, allow it to sit at room temperature for a few minutes to soften slightly before scooping.
Notes
- Use freshly roasted pistachios for the best crunch and flavor.
- Cardamom powder can be adjusted according to your taste preference; a pinch more enhances warmth.
- Rose water varies in strength by brand, so taste your mixture before freezing to avoid overpowering floral flavor.
- Whipping the cream properly is crucial; under-whipped cream can result in a dense ice cream.
- For a softer scoop, let the ice cream sit at room temperature for 5–10 minutes before serving.
- Ensure the container is tightly sealed to prevent freezer burn and maintain freshness.
Chef’s Secrets To Perfect Ice Cream
The secret to ultra-creamy, no-churn ice cream starts with properly whipped cream.
Whip until stiff peaks form, but avoid over-whipping, which can cause the fat to separate.
Folding in ingredients gently preserves the airy texture.
Using high-quality condensed milk adds sweetness without crystalizing, while freshly ground cardamom gives a more aromatic, authentic flavor than pre-ground varieties.
Roast your pistachios lightly for enhanced flavor and crunch.
Finally, don’t rush the freezing process; slow freezing creates a smooth texture, preventing icy crystals from forming.
Serving Suggestions For Elegant Presentation
This pistachio rose water ice cream is as versatile as it is beautiful. Serve in small bowls or elegant dessert glasses for a refined presentation.
Garnish with extra crushed pistachios and a few dried rose petals for visual appeal.
For a more indulgent dessert, drizzle with a small amount of rose syrup or honey.
Pair it with warm, lightly spiced desserts like cardamom cookies or almond biscotti for a contrast in temperature and texture.
It also works wonderfully as a palate cleanser between rich courses.
Storage Tips For Long Freshness
Store leftover ice cream in a tightly sealed freezer-proof container to preserve flavor and prevent ice crystals.
For best quality, consume within one week of preparation.
Avoid opening the freezer repeatedly, which can cause temperature fluctuations and ice formation.
If the ice cream becomes too firm, allow it to sit at room temperature for 5–10 minutes before scooping.
Always use a clean, dry scoop to prevent contamination.
This method ensures the ice cream maintains its creamy texture and delicate floral aroma.
Common Questions About This Recipe
1. Can I make this ice cream vegan?
Yes! Substitute the heavy cream with full-fat coconut cream or a plant-based whipping cream and use sweetened condensed coconut milk. The floral pistachio flavor remains intact, though the texture will be slightly softer.
2. Do I need an ice cream maker?
No, this is a true no-churn recipe. The whipped cream provides the airiness, while the condensed milk stabilizes the mixture. Freezing in a container is sufficient for a creamy, scoopable dessert.
3. Can I use other nuts instead of pistachios?
Absolutely. Almonds, cashews, or hazelnuts can be lightly roasted and folded in. Each nut adds a unique texture and flavor, though pistachios are preferred for the classic floral pairing with rose water.
4. How long can I store the ice cream?
For optimal texture and taste, consume within one week. Longer storage is possible but may result in ice crystals forming and a slightly less creamy texture.
5. Can I adjust the rose water flavor?
Yes, rose water strength varies by brand. Start with 2 ½ tablespoons and taste the mixture before freezing. You can adjust up to 3 tablespoons for a more pronounced floral note, but avoid adding too much, as it can become overpowering.
