Indulge in this no-churn Pistachio Rose Water Ice Cream, a creamy and elegant dessert bursting with delicate floral notes and a hint of cardamom.
Rich in plant-based protein and healthy fats from pistachios, it’s naturally satisfying and low in refined sugars.
Quick, fuss-free, and freezer-friendly, it’s a perfect everyday treat for cooling off or impressing guests.
Pistachio Rose Ice Cream
Equipment
- Stand mixer with whisk attachment – 1
- Freezer-proof container – 1
- Pestle and mortar – 1
- Mixing Bowl – 1
- Spoon or spatula – 1
Ingredients
- 8 green cardamom pods seeds only, about ½ teaspoon
- 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 Powder: Start by opening the green cardamom pods carefully. Remove the seeds and place them in a pestle and mortar. Grind the seeds thoroughly into a fine, aromatic powder. This will release the fragrant cardamom oils and enhance the floral notes in your ice cream. Set aside the freshly ground powder—it’s the secret to the ice cream’s distinctive flavor.
- Whip the Cream: Pour the heavy cream into a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed until the cream starts to thicken slightly. Slowly increase the speed to high as the cream begins to form soft peaks. This step is essential to create a light, airy texture that will make your ice cream creamy without churning.
- Incorporate Condensed Milk and Rose Water: Once the cream is soft and fluffy, gradually add the sweetened condensed milk. Pour it slowly while continuing to whisk to ensure a smooth, homogenous mixture. Then, add the rose water in measured amounts. The rose water provides the delicate floral aroma that complements the richness of the cream. Continue whisking until stiff peaks form, ensuring the mixture is airy yet firm enough to hold its shape.
- Fold in Cardamom Powder: Add the finely ground cardamom powder to the whipped mixture. Using a spatula, gently fold it in using soft, sweeping motions.Take care not to deflate the whipped cream. The cardamom will infuse the ice cream with a warm, slightly spicy undertone that perfectly balances the sweetness of the condensed milk and the floral notes of the rose water.
- Add Crushed Pistachios: Take three tablespoons of roasted pistachios and crush them lightly using a mortar or a rolling pin. Gently fold these crushed pistachios into the whipped cream mixture. This will add texture and a subtle nutty flavor throughout the ice cream. Ensure the nuts are evenly distributed but do not overmix, as the cream may lose its fluffy consistency.
- Transfer to Freezer Container: Select a freezer-proof container that has a tight-fitting lid. Carefully pour the ice cream mixture into the container, smoothing the top with a spatula. Sprinkle the remaining pistachios and edible dried rose petals over the surface. This adds visual appeal and an extra burst of flavor with every bite.
- Freeze for Firmness: Place the container in the freezer. Let it freeze for at least six to eight hours, or ideally overnight, until completely set. The extended freezing time ensures a firm yet scoopable texture, so your ice cream maintains its creamy consistency without being icy.
- Soften Before Serving: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for five minutes. This slight softening allows scoops to come out smoothly and preserves the creamy texture without melting too quickly.
- Serve and Garnish: Scoop the ice cream into bowls or dessert glasses. Garnish with additional crushed pistachios and dried rose petals if desired. This not only adds an elegant presentation but also enhances the nutty crunch and floral aroma with every bite.
- Enjoy Your Delightful Dessert: Savor each bite of this creamy, floral, and nutty ice cream. Perfect for warm days, special occasions, or anytime you crave a homemade, no-churn treat. The combination of rose, cardamom, and pistachio delivers a delicate, exotic flavor that is both refreshing and indulgent.
Notes
- Use fresh, high-quality pistachios for the best flavor and natural crunch. Lightly roasting them enhances their nutty aroma without overpowering the delicate floral notes.
- The rose water should be fragrant but not overly strong—too much can make the ice cream taste perfumed or soapy. Start with the suggested quantity and adjust gradually to taste.
- For a smoother texture, ensure the cream is properly whipped to stiff peaks before folding in the other ingredients. Soft or under-whipped cream may result in a denser ice cream.
- Cardamom powder is potent, so grind it fresh for maximum aroma. Avoid pre-ground cardamom, which can be stale and bitter.
- This recipe is naturally no-churn and requires no ice cream machine, making it perfect for quick preparation with minimal equipment.
Chef’s Secrets for Creamy Ice Cream
Achieving the perfect texture and flavor comes down to a few key techniques.
First, whip the cream to stiff peaks—this is crucial for a light and airy ice cream that scoops beautifully.
When folding in pistachios or other mix-ins, always use gentle, sweeping motions to preserve the whipped cream’s fluffiness.
The balance of rose water and cardamom is what makes this ice cream feel elegant and exotic; measure carefully, taste, and adjust slightly if needed.
For an extra touch, lightly toast your pistachios before adding them, as this brings out their natural oils and gives a richer flavor.
Finally, letting the ice cream soften for five minutes at room temperature before serving ensures that every scoop is creamy, smooth, and easy to serve.
Serving Suggestions for Elegant Presentation
This pistachio rose ice cream is versatile and visually stunning.
Serve it in small bowls or dessert glasses, garnished with crushed pistachios and dried rose petals for a floral, gourmet touch.
For extra indulgence, drizzle a little honey or rose syrup on top, or pair it with warm cardamom cookies or thin almond biscuits for contrast in texture.
It also works beautifully as a dessert layer in trifles, parfaits, or even on top of warm fruit compotes.
The subtle floral and nutty notes pair exceptionally well with fresh berries or tropical fruits like mango, enhancing both flavor and presentation.
Storage Tips for Optimal Freshness
This no-churn ice cream keeps well in the freezer for up to two weeks.
Store it in an airtight, freezer-safe container to prevent ice crystals from forming and preserve its creamy texture.
Place a sheet of parchment paper or plastic wrap directly on the ice cream surface before sealing to reduce freezer burn.
When scooping, avoid thawing and refreezing, as this can compromise texture.
If you want to prepare it ahead for entertaining, make it a day in advance—the flavors actually deepen after sitting overnight in the freezer.
Frequently Asked Questions
1. Can I use almond or cashew milk instead of cream?
Yes, you can substitute dairy cream with a full-fat plant-based alternative like coconut cream, almond cream, or cashew cream.
The texture may be slightly less airy, but the ice cream will still be rich and flavorful.
2. How do I prevent ice crystals from forming?
Ensure your cream is properly whipped to stiff peaks and your container is tightly sealed.
Press a sheet of parchment paper directly onto the ice cream surface before closing the lid to minimize ice crystal formation.
3. Can I make this ice cream ahead of time?
Absolutely! This ice cream actually benefits from being made a day in advance, as the flavors have more time to meld.
Simply store in an airtight container in the freezer until ready to serve.
4. Can I adjust the sweetness?
Yes, the sweetness primarily comes from the condensed milk.
You can use slightly less or switch to sweetened condensed coconut milk for a lower-dairy option.
Just note that reducing it too much may slightly affect texture.
5. Can I add extra flavors or mix-ins?
Definitely! Consider adding saffron strands, chocolate chips, or dried fruit.
Fold them in gently after mixing in the cardamom and pistachios, ensuring the ice cream retains its light, airy texture.
