Persian Ice Cream with Nuts
A creamy, fragrant ice cream studded with crunchy pistachios, almonds, and cashews. This easy no-churn version captures the essence of traditional Persian ice cream with a hint of rose and saffron.
- Total time
- 375 min
- Servings
- 8
- Calories
- 420
- Protein
- 7g
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp rose water
- ¼ tsp saffron threads
- ½ cup pistachios, chopped
- ¼ cup almonds, chopped
- ¼ cup cashews, chopped
Instructions
- 1
In a small bowl, crush the 1/4 tsp saffron threads and dissolve in 2 tbsp hot water. Let steep for 5 minutes until the water turns deep orange.
- 2
In a large bowl, whip the 2 cups heavy cream with an electric mixer until stiff peaks form, about 3-4 minutes.
- 3
Gently fold the 1 can sweetened condensed milk, 1 tbsp rose water, and the steeped saffron into the whipped cream until just combined.
- 4
Fold in the 1/2 cup pistachios, 1/4 cup almonds, and 1/4 cup cashews, reserving a few for garnish.
- 5
Pour the mixture into a loaf pan, smooth the top, and sprinkle with the reserved nuts. Cover and freeze for at least 6 hours or overnight until firm.
- 6
Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in bowls or cones.
Tools you’ll need
- Electric mixer
- Large mixing bowl
- Small bowl
- Loaf pan
- Measuring cups and spoons
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