Greek · Dessert
Rosewater Almond Ice Cream
A no-churn Greek-leaning ice cream built on whipped cream and condensed milk, perfumed with a whisper of rosewater and warmed with cardamom, studded with toasted almonds and finished with chopped pistachio. The aromatics nod to the eastern Mediterranean's love of floral waters and nuts in frozen desserts, set without any machine.
$1
15 minsPrep
3 minsCook
378 minsTotal
EasyLevel
Nutrition per serving
376Calories
5.9gProtein
30.6gFat
19.9gCarbs
17.1gSugar
1.8gFiber
52mgSodium
71mgChol
15.4gSat Fat
263mgPotassium
139mgCalcium
0.7mgIron
0.2mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Toast the almonds in a dry pan over medium heat for 2-3 minutes until fragrant, then chop finely and set aside to cool.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
Fold in the condensed milk gently with a spatula until fully combined and no streaks remain.
4
Stir a few drops of rosewater, the vanilla extract and ground cardamom into the mixture, tasting as you go so the rosewater stays delicate rather than soapy.
5
Fold in the toasted chopped almonds, keeping the mixture as airy as possible.
6
Spoon the mixture into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed directly onto the surface.
7
Freeze for at least 6 hours or overnight until firm.
8
Scoop into bowls and scatter the chopped pistachios over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.6 oz18g toasted and finely chopped almond
- 0.1 oz3g vanilla extract
- 0 oz1g ground cardamom
- 0.4 oz10g chopped, for topping pistachio
