Persian No Churn Saffron Ice Cream

This no churn saffron ice cream is the best. Delicious homemade ice cream made with saffron, cardamom and pistachios is the perfect treat. 

Course Dessert
Cuisine Persian
Prep Time 20 minutes
Freezing 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings
Calories 380 kcal
Author Shadi HasanzadeNemati

Ingredients

  • 1 can sweetened condensed milk 14 oz.
  • 2 tbsp thick bloomed saffron see notes
  • 1 tbsp rose water
  • 1/2 tsp ground cardamom
  • 2 cups heavy cream very cold
  • 1/2 cup pistachios chopped

Instructions

  1. Place the mixing bowl in the freezer.

  2. In a bowl, mix sweetened condensed milk with bloomed saffron, rose water and ground cardamom. Set aside.

  3. Take the bowl out of the freezer and pour in the heavy cream. Whip the heavy cream until stiff peaks form.

  4. Gently fold in the sweetened condensed milk mixture.

  5. Fold in the chopped pistachios.

  6. Transfer the ice cream to a 9x5 loaf pan and top with more pistachios.

  7. Freeze for at least 8 hours.

  8. Scoop out Persian saffron ice cream and serve.

Recipe Video

Recipe Notes

If you think the color is not yellow enough, add 2 more tablespoons bloomed saffron.