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4.65 from 14 votes

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. 

Prep Time20 mins
Freezing8 hrs
Total Time8 hrs 20 mins
Course: Dessert
Cuisine: Persian
Servings: 8 servings
Calories: 408kcal


  • 1 can sweetened condensed milk 14 oz.
  • 2 tablespoon thick bloomed saffron see notes
  • 1 tablespoon rose water
  • ½ teaspoon ground cardamom
  • 2 cups heavy cream very cold
  • ½ cup pistachios chopped


  • Place the mixing bowl in the freezer.
  • In a bowl, mix sweetened condensed milk with bloomed saffron, rose water and ground cardamom. Set aside.
  • Take the bowl out of the freezer and pour in the heavy cream. Whip the heavy cream until stiff peaks form.
  • Gently fold in the sweetened condensed milk mixture.
  • Fold in the chopped pistachios.
  • Transfer the ice cream to a 9x5 loaf pan and top with more pistachios.
  • Freeze for at least 8 hours.
  • Scoop out Persian saffron ice cream and serve.



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


Calories: 408kcal | Carbohydrates: 31g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 86mg | Potassium: 307mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1039IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 1mg