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–+ servings
Rose Pistachio Ice Cream

Indulge in Velvety Rose Pistachio Ice Cream Bliss

Experience the delightful fusion of rose water and pistachios in this easy no-churn Rose Pistachio Ice Cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Desserts
Cuisine: Middle Eastern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups heavy cream can substitute with coconut cream for dairy-free
  • 1 cup whole milk can be omitted if using all cream
  • 3/4 cup granulated sugar adjust based on personal preference
  • 1 tablespoon rose water use sparingly to avoid overpowering
  • 1 pinch salt enhances flavor
For the Crunch
  • 1 cup roasted pistachios use unsalted, roasted, and chopped
Optional Enhancements
  • 1 drop pink food coloring use minimally for visual appeal

Equipment

  • Mixing Bowl
  • whisk
  • ice cream maker
  • Airtight container

Method
 

Step-by-Step Instructions for Rose Pistachio Ice Cream
  1. In a large mixing bowl, combine heavy cream, whole milk, and granulated sugar. Whisk until the sugar dissolves completely.
  2. Gently stir in rose water and a pinch of salt until evenly incorporated.
  3. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
  4. Pour the mixture into your ice cream maker and churn on medium speed for about 25-30 minutes until soft-serve consistency.
  5. During the last few minutes of churning, add chopped roasted pistachios and mix until evenly distributed.
  6. Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 4 hours until firm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 45mgPotassium: 250mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 0.5mg

Notes

Store in an airtight container for up to 2 weeks. Let sit at room temperature for 5-10 minutes before scooping if too hard.

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