Rose and pistachio ice cream (no churn, booza style)

Name: Rose and pistachio ice cream (no churn, booza style)
Total time: 6 h 15 min
Cuisine: Middle Eastern
Ingredients: 600ml double cream; 395g sweetened condensed milk, 1 tin; 1 tbsp rose water; 0.5 tsp vanilla extract; 0.25 tsp salt; 100g shelled pistachios, roughly chopped; 1 tbsp dried edible rose petals, optional, to finish

A creamy no churn ice cream with fragrant rose water and plenty of crunchy pistachios, no machine needed.

Time6 hr 15
LevelEasy
Costabout £0.74 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

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600 mldouble cream
395 gsweetened condensed milk1 tin
1 tbsprose water
½ tspvanilla extract
¼ tspsalt
100 gshelled pistachiosroughly chopped
1 tbspdried edible rose petalsoptional, to finish

Method

1
Put a 1 litre loaf tin or lidded tub in the freezer to chill.
2
Whisk the cream in a large bowl to soft peaks. It should hold its shape but still be soft and floppy.
3
Stir the condensed milk, rose water, vanilla and salt together, then fold into the cream with a spatula until just combined. Taste and add a little more rose water if you like, but go carefully, it is strong.
4
Fold through three quarters of the pistachios.
5
Scrape into the cold tin, level the top and scatter with the remaining pistachios. Cover tightly.
6
Freeze for at least 6 hours or overnight. Leave out for 10 minutes before scooping and finish with a few rose petals.
360 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.