Description
Rose Pistachio Ice Cream is a luxurious, no-churn dessert that blends floral rose water with rich pistachios for a unique and refreshing treat.
Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon rose water
- 2 tablespoons rose syrup
- 1/2 cup pistachios, roughly chopped
- Dried rose petals (optional, for garnish)
- Finely chopped pistachios (optional, for garnish)
Instructions
- In a large mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold in the sweetened condensed milk, rose water, and rose syrup until well combined.
- Stir in the roughly chopped pistachios.
- Pour the mixture into a freezer-safe container and smooth the top with a spatula.
- Garnish with dried rose petals and finely chopped pistachios, if desired.
- Cover and freeze for at least 6 hours, or until firm.
- Scoop and serve as desired.
Notes
- Use unsalted pistachios to maintain the dessert’s sweetness.
- Press plastic wrap directly onto the ice cream surface to prevent ice crystals.
- Let the ice cream sit at room temperature a few minutes before scooping if too hard.
- Substitute rose syrup with beet juice for natural coloring.
- Add cardamom for extra depth of flavor.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 22g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg