Indulge in a creamy, aromatic treat with this no-churn Pistachio Rose Water Ice Cream.
Infused with fragrant rose water, a hint of cardamom, and crunchy roasted pistachios, this dessert is naturally rich in protein and healthy fats from the cream and nuts.
Quick to make, freezer-friendly, and delightfully refreshing, it’s perfect for everyday enjoyment or effortless entertaining.
Pistachio Rose Water Ice Cream
Equipment
- 1 stand mixer with whisk attachment
- 1 freezer-proof container (about 1-quart capacity)
- 1 pestle and mortar for grinding cardamom
Ingredients
- 8 green cardamom pods seeds only, about ½ teaspoon
- 1 ½ cups heavy cream
- 1 ¼ cups 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 Seeds: Start by carefully removing the seeds from 8 green cardamom pods. Place the seeds in a small pestle and mortar and grind them into a fine powder. Take your time to ensure the cardamom is fully crushed, releasing its aromatic oils, which will infuse the ice cream with a warm, fragrant flavor.
- Whip the Cream Mixture: In the bowl of a stand mixer fitted with the whisk attachment, pour 1 ½ cups of heavy cream. Add 1 ¼ cups of sweetened condensed milk to the cream. Then, add 2 ½ tablespoons of rose water and the freshly ground cardamom powder. Begin whipping the mixture on medium speed, gradually increasing to high. Whip until soft peaks form, then continue until stiff peaks appear. You’ll know it’s ready when the cream holds its shape and forms firm peaks that don’t collapse when the whisk is lifted.
- Incorporate the Pistachios: Take 3 tablespoons of roasted pistachios and crush them lightly using a mortar and pestle or by placing them in a zip-top bag and gently tapping with a rolling pin. Gently fold the crushed pistachios into the whipped cream mixture using a spatula. Be careful not to overmix, as you want to preserve the light and airy texture of the whipped cream.
- Transfer to Freezer Container: Select a freezer-safe container (about 1-quart size) for freezing the ice cream. Carefully pour the cream mixture into the container, spreading it evenly. Smooth the top with a spatula for a neat finish. Scatter the remaining pistachios evenly over the surface, along with 1 tablespoon of edible dried rose petals for a beautiful floral touch.
- Freeze the Ice Cream: Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming. Place the container in the freezer for at least six to eight hours, though overnight freezing is recommended for the best texture. The ice cream will firm up fully and absorb the flavors of rose, cardamom, and pistachios during this time.
- Soften Before Serving: When ready to enjoy, remove the container from the freezer and let the ice cream sit at room temperature for five minutes. This slight softening makes scooping easier while maintaining a creamy consistency.
- Serve and Garnish: Use a sturdy ice cream scoop to portion the ice cream into bowls or dessert glasses. Sprinkle with additional roasted pistachios and dried rose petals for garnish. Serve immediately for a refreshing, aromatic dessert that combines creamy, crunchy, and floral flavors in every bite.
Notes
- Use fresh green cardamom seeds for the most fragrant flavor; pre-ground cardamom may be less aromatic.
- Whip the cream thoroughly to stiff peaks to ensure a creamy, airy texture that won’t collapse when folded with condensed milk.
- Gently fold pistachios to maintain the light texture; overmixing can make the ice cream dense.
- Adjust rose water to taste, but avoid overusing—it can become overpowering.
- Allow slight softening before scooping to prevent the ice cream from being too hard.
- This recipe is no-churn, making it ideal for beginners or for quick, stress-free dessert prep.
- Edible rose petals are optional but add a beautiful presentation and subtle aroma.
Chef’s Secrets: Tips For Perfection
To achieve the creamiest texture, always use heavy cream at full-fat. Low-fat options won’t whip to stiff peaks, which is key for a no-churn ice cream.
Grinding your cardamom fresh enhances the floral-spicy aroma, balancing perfectly with the rose water.
Lightly roasting pistachios intensifies their flavor and adds a satisfying crunch.
For a luxurious twist, consider folding in a teaspoon of pistachio paste for extra richness, but be careful not to overdo it, or it may alter the light texture of the whipped cream.
Serving Suggestions: Creative Presentation Ideas
This ice cream shines both as a standalone dessert and as a topping.
Serve in small bowls garnished with extra roasted pistachios and rose petals for an elegant touch.
It also pairs wonderfully with warm desserts, such as spiced cakes, buttery shortbread, or almond biscuits.
For a refreshing summer treat, serve scoops alongside fresh berries or a drizzle of honey.
The floral and nutty flavors make it perfect for festive occasions or afternoon treats, impressing guests with minimal effort.
Storage Tips: Keeping Ice Cream Fresh
Store the ice cream in a tightly sealed, freezer-safe container to prevent ice crystals and maintain creamy texture.
Keep it in the back of the freezer, away from the door, where temperature fluctuations are frequent.
It will stay fresh for up to 2 weeks, but for the best texture, consume within the first week.
When ready to serve, let it sit at room temperature for 5–10 minutes to soften slightly, ensuring easy scooping and maximum creaminess.
Avoid repeated thawing and refreezing to maintain quality.
Frequently Asked Questions
1. Can I make this ice cream without heavy cream?
Heavy cream is essential for whipping and achieving the creamy, airy texture.
For a lighter version, you could experiment with coconut cream, but the texture and flavor will differ.
2. How strong should the rose water flavor be?
Rose water should be subtle, complementing the cardamom and pistachios rather than overpowering them.
Start with 2 ½ tablespoons, and adjust slightly if needed based on personal taste.
3. Can I substitute pistachios with other nuts?
Yes, almonds or cashews can be used, but pistachios provide a signature nutty crunch and color that pairs beautifully with rose and cardamom.
4. Do I need an ice cream maker for this recipe?
No, this is a no-churn recipe, designed to be whipped and frozen without special equipment.
Just ensure the cream reaches stiff peaks for the best texture.
5. How can I prevent the ice cream from getting icy?
Use full-fat cream and fold gently to maintain airiness.
Keep the ice cream in a tightly sealed container and avoid frequent thawing and refreezing to minimize ice crystal formation.
