Step 1: Whip the Cream
In a large mixing bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. Be careful not to overwhip.
Step 2: Prepare the Base
In another bowl, combine the sweetened condensed milk, rose water, and vanilla extract. Stir until smooth and well blended.
Step 3: Fold Together
Gently fold the whipped cream into the condensed milk mixture using a spatula. Mix carefully to keep the mixture light and airy.
Step 4: Add Pistachios
Fold in most of the chopped pistachios, reserving a small handful for topping.
Step 5: Create the Swirl
Transfer half of the ice cream mixture into a freezer-safe container. Drizzle half of the rose syrup or raspberry sauce over the top. Add the remaining ice cream mixture and drizzle with the remaining syrup. Use a knife or skewer to gently swirl the syrup through the mixture without fully mixing it.
Step 6: Freeze
Sprinkle the reserved pistachios (and dried rose petals if using) over the top. Cover the container tightly with a lid or plastic wrap and freeze for at least 6–8 hours, or overnight, until firm.
Step 7: Serve
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Garnish with extra chopped pistachios and edible rose petals for a beautiful presentation.
Tips
- Chill your mixing bowl and beaters before whipping the cream for the best texture.
- Use food-grade rose water, as a little goes a long way.
- For a deeper pink color, add a few drops of natural pink food coloring or extra rose syrup.
- Store in an airtight container in the freezer for up to 2 weeks.
Enjoy this rich, creamy, and beautifully floral Rose Pistachio Ice Cream—a refreshing dessert that’s perfect for warm days or special celebrations! 🌹💗🍨
