Recipe: No-churn rose and cardamom ice cream

No ice cream maker? No worries with this super easy, exotic treat

  • place PRE 15 minutes
  • place COOK 6 - 8 hours freezing time
  • place SERVES 4
  • printicon

I don’t own an ice-cream maker: no space in my kitchen to store one. It’s why I’m so interested no-churn ice-cream recipes that really work. This cheat’s ice cream is made with double cream and condensed milk flavoured with green cardamom, rose water, dried rose petals and pistachios. Easy to mix, freeze and serve, and delicious to eat.


  • Grind the green cardamom seeds in a pestle and mortar to a fine powder. In a bowl, whisk the cream with the rose water and cardamom powder until soft peaks form. Next, lightly fold the condensed milk, dried rose petals and most of the crushed pistachios into the whipped cream.

  • Transfer the ice-cream mixture into a freezerproof, airtight container. Scatter the remaining pistachios over the top of the ice cream and place in the freezer for 6 – 8 hours, or preferably overnight.

  • When ready to serve, let the ice cream stand at room temperature for 5 – 10 minutes to soften slightly, then scoop into individual bowls.

Adapted from Tandoori Home Cooking: Over 70 Classic Indian Tandoori Recipes to Cook at Home


8 green cardamom pods (seeds only)
280ml double cream
2 tbsp rose water
1 x 400g can condensed milk
1 tbsp dried rose petals
20g pistachios, roughly chopped

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