Rose and Pistachio No-Churn Ice Cream

This no-churn ice cream will transport you to the exotic lands without a passport or jet lag! 

Rose, cardamom and pistachios come together into the most creamiest and easiest ice cream. 

Continuing our rose theme…..

In all honesty, homemade ice creams seem intimidating and never (until now πŸ˜“) tried my hands on churning a  fresh custard. Then, came along no-churn ice creams to my rescue. Beat heavy cream and sweetened condensed milk together and suddenly kids elevate you to a magical GoddessπŸ˜‡ πŸ˜‡ 

The most fascinating part of no-churn was the blank canvas for add-ins! Summer is right around the corner and we all know that we scream loud for some ice cream. Better yet, if that ice cream could magically transport you to the far away lands without a visa and Mr. Jet Lag (I hate this guy)!


-1/2 cup rose petals give a prominent rose flavor and 1/4 cup gives very subtle note. I used 1/4 cup + 2 tablepoons and it offered a pleasant rose note. So, use according to your taste. 


Skill level – Easy

Rose and Pistachio No-Churn Ice cream


2 cups heavy cream

1/4 to 1/2  cup food grade dried rose petals, refer notes

1 teaspoon cardamom powder

dash red food color gel, use as required 

1 x 14-ounce can sweetened condensed milk

1 cup pistachios, coarsely chopped


1. Place heavy cream in a microwavable bowl, microwave on high for 2 1/2 – 3 minutes, until very hot and begins to boil. Stir in the rose petals and let cool completely to room temperature. Cover bowl with a plastic wrap, and place in the refrigerator overnight.

2. Using a strainer, strain heavy cream (pressing the rose petals well to get most of the cream and discard rose petals) into a large bowl. Add cardamom powder and a dash of red food color (to get pink and a toothpick comes handy in getting just the small amount).

3. Beat with a hand held electric beater on high, until stiff peaks form (about 2 minutes). Add the sweetened condensed milk and continue to beat for additional 30 seconds or until thickened. Gently fold in chopped pistachios.

3. Transfer ice cream into a 9 x 5 inch loaf pan or any other freezer safe pan. Cover and freeze overnight.

Makes about 12 servings

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  1. OH MY GOSH… This is absolutely stunning. I have never made ice cream before, it always seemed so daunting…and you have shared such a simple and out of this world gorgeous recipe. I have to try it. Really beautiful. Definitely saving and pinning.

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