This fuss free no churn pistachio rose water ice cream makes a wonderful treat with its subtle floral note, hint of cardamom, and wonderful crunch from the pistachios.
Summer is almost over and I’ve regrettably only made one ice cream after coming back from Vietnam. While looking for some fun flavors, I came across a recipe for no churn cardamom pistachio rose water ice cream from the cookbook Tandoori Home Cooking by Maunika Gowardhan. While floral flavor isn’t my thing, the rose water gelato from Bobboi Natural Gelato converted me to a rose water lover years ago. I made some minor adjustments by upping the rose water, decreasing the amount of sweetness, and using the dried rose petals as a garnish. The rose water ice cream had a subtle floral note, hint of cardamom, and wonderful crunch from the pistachios.
Ingredient Notes
- Cardamom: is a popular spice used in Indian, Middle Eastern, and Swedish cooking. There are two types of cardamom, black and green. I used green cardamom powder for this recipe. If you’re not familiar with cardamom, the flavor can be overpowering. A little bit of cardamom goes a long way.
- Rose water: rose water adds a distinctly floral note and taste to whatever preparation it is added to. A little goes a long way. It's a common ingredient used in Middle Eastern and Indian cuisines. Look for rose water in the grocery store baking aisle or online.
- Rose petals: edible dried rose petals are sold as buds or petals. They make a wonderful addition to dessert. For this recipe I used them mainly as a garnish.
- Pistachios: use unsalted roasted pistachios for this recipe. Either shelled or unshelled is fine. Make sure they're not rancid before you incorporate them in the recipe.
How to Make the Ice Cream
- Grind the green cardamom seeds in a pestle and mortar to a fine powder.
- In a bowl of stand mixer with the whisk attachment, whisk the cream, condensed milk, rose water, and cardamom powder until stiff peaks form.
- Fold in the crushed pistachios.
- Top with remaining pistachios and rose petals.
- Transfer the cream mixture to a freezer proof container. Cover with plastic wrap.
How Long to Freeze Ice cream
Freeze the rose water ice cream for a minimum of 6 hours, preferably overnight.
What to Serve Ice Cream With
Since the rose water ice cream is quite floral, I left out the rose petals as a garnish for those who want to try them. I topped the ice cream with extra pistachios for some more crunch.
Storage
This no churn pistachio rose water ice cream tastes best within a week. Keep the container tightly sealed to ward off any freezer burn.
For more ice cream inspiration:
No Churn Pistachio Rose Water Ice Cream
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 and extra for serving
- 1 tablespoon edible dried rose petals
Instructions
- Grind the green cardamom seeds in a pestle and mortar to a fine powder.
- In a bowl of a stand mixer with the whisk attachment attached, whisk the cream, condensed milk, rose water, and cardamom powder until stiff peaks form.
- Lightly fold 3 tablespoons of crushed pistachios into the whipped cream.
- Transfer the ice-cream mixture into a freezer proof container. Scatter remaining pistachios and rose petals on top.
- Place container in the freezer for six to eight hours, or preferably overnight.
- When ready to serve, let the ice cream stand at room temperature for five minutes to soften slightly, then scoop into individual bowls. Serve with additional pistachios and rose petals if desired.
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