Creamy, fragrant, and filled with crunchy pistachios, this easy no-churn Rose Pistachio Ice Cream is the perfect homemade dessert. With delicate floral notes and beautiful pink swirls, it’s an elegant treat for any occasion.
Prep Time
- Prep: 15 minutes
- Freeze: 6–8 hours (or overnight)
- Total Time: About 8 hours
Ingredients
- 2 cups (480 ml) heavy whipping cream, cold
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 tablespoon (15 ml) rose water
- 1/2 teaspoon vanilla extract
- 3/4 cup (90 g) shelled pistachios, roughly chopped
- 2–3 tablespoons rose syrup or raspberry sauce (for the pink swirl, optional)
- 1 tablespoon dried edible rose petals (optional, for garnish)
