Pistachio Rose Water Ice Cream
A luscious, no-churn ice cream featuring aromatic rose water, a touch of cardamom, and crunchy roasted pistachios. Ready in minutes and freezer-friendly, this dessert combines rich flavors with healthy fats and protein, making it a perfect everyday indulgence or elegant treat for guests.
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.
