Rose syrup and pistachio ice cream

    2 hours 5 min

    Rose syrup, saffron, cardamom and pistachios turn a plain tub of vanilla ice cream into an exotic dessert for an easy dinner party dessert. If you want to enhance the pistachio flavour toast the nuts on a baking tray in a hot oven for 5 to 10 minutes, or until they are slightly toasted.

    1 person made this

    Serves: 8 

    • 1 pinch saffron
    • 2 tablespoons warm milk
    • 800g vanilla ice cream, softened
    • 1 1/2 tablespoons rose syrup
    • 1/2 teaspoon ground cardamom
    • 30g chopped pistachio nuts

    Prep:5min  ›  Extra time:2hr freezing  ›  Ready in:2hr5min 

    1. Add the saffron to the warm milk and set aside for 15 minutes.
    2. Combine the softened ice cream, saffron with milk, rose syrup, cardamom and pistachios in a large bowl. Stir until the ice cream is smooth and pink in colour. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

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    Reviews in English (6)


    What a great, light and tasty dessert after some heavy hot curries! Couldn't find rose syrup so substituted rose water in the same quantity without problems, also we only used 0.1 grams of saffron - very tasty.  -  30 Jun 2011  (Review from Allrecipes US | Canada)


    This was FANTASTIC! The light, refreshing combination of flavors was the perfect ending to a spicy Indian dinner - very simple & elegant. Thanks for a great recipe!  -  23 May 2011  (Review from Allrecipes US | Canada)


    What a nice ice cream.I couldn't find rose syrup but I used rose water,3 cap fulls. The rose flavor is not overpowering and makes this ice cream very delicate. The spices add a nice flavor making it very Indian and with the crunch of pistachio nuts this dessert is a wonderful way to finish a dinner. I used some drops of food coloring to make it pink simulating the color of a rose.  -  31 Mar 2016  (Review from Allrecipes US | Canada)

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