Description
This Homemade Rose and Green Pista Ice Cream is a luscious, no-churn dessert that blends the delicate floral notes of rose syrup and rose water with the rich, nutty flavor of pistachios. Creamy and vibrant, it’s an easy-to-make frozen treat inspired by Indian flavors, perfect for hot days or special occasions.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sweetened condensed milk
Flavoring
- 2 tablespoons rose syrup (such as Rooh Afza or any rose-flavored syrup)
- 1/2 teaspoon rose water (optional for deeper floral flavor)
- few drops of green food coloring (optional)
Add-ins and Garnish
- 1/3 cup finely chopped pistachios (unsalted and shelled)
- 2 tablespoons crushed pistachios for garnish
Instructions
- Prepare the base mixture: In a large bowl, combine the heavy cream and sweetened condensed milk. Using a hand mixer or stand mixer, whip the mixture until soft peaks form to create a light and airy base for the ice cream.
- Fold in remaining ingredients: Gently fold in the whole milk, rose syrup, rose water (if using), chopped pistachios, and green food coloring until everything is evenly mixed, ensuring the colors and flavors are well incorporated.
- Freeze the mixture: Pour the prepared mixture into a freezer-safe loaf pan or an airtight container. Smooth the top and cover tightly with plastic wrap or a lid to prevent ice crystals from forming. Place it in the freezer for at least 6 hours or overnight until firm.
- Serve and garnish: Once the ice cream is completely frozen, scoop into bowls or cones. Garnish each serving with the crushed pistachios to add a delightful crunch and extra pistachio flavor before enjoying.
Notes
- Adjust the sweetness to your preference by slightly reducing or increasing the amount of sweetened condensed milk used.
- Omit the green food coloring if you prefer a natural pink hue which comes from the rose syrup alone.
- For a deeper nutty taste, use roasted pistachios instead of raw pistachios.
