Rosewater Pistachio Ice Cream

Rosewater Pistachio Ice Cream

I look forward to this dessert every time we eat dinner at my Aunt Eva’s house. It’s funny – she always says she is not a dessert person and that she does not make dessert. But let me tell you, this ice cream combo hits the mark and throws that statement out the window. French vanilla ice cream is mixed with the sweet floral undertones of rosewater and interspersed with chopped pistachio to give a slightly salty and earthy crunch. With how delicious it tastes she had me fooled with how easy it is to make. Of course you can make your own ice cream – but store bought French vanilla ice cream is a time saver and acts as the perfect base. Its fun to mold it into any shape you like – you can use a bunt pan, a loaf pan – go wild! Here I used a round bowl to keep it simple. As the heat soars, all I crave is ice cream, and this really is my go to summer treat! Thank you Auntie Eva for always keeping it cool and sweet!

Rosewater Pistachio Ice Cream

French vanilla ice cream mixed with the sweet floral undertones of rosewater and the slightly salty and earthy crunch of pistachios – a delightful combination!
Course Dessert


  • 1.5 quart french vanilla ice cream
  • 1 cup pistachios, roughly chopped
  • 1/4 cup rosewater


  • Remove ice cream from freezer and allow to thaw on counter for about 10 minutes. This will allow the ice cream to be removed from the carton and makes it easier to mix.
  • Grab one large mixing bowl and one container for molding the ice cream in. You can use any bowl/container of your choosing for molding the ice cream. For example, you can put it in a square pyrex for a square shape or a bunt cake pan for a bunt shape.* Here we used a round bowl.
  • Line the molding container with a sheet of saran wrap. Make sure the saran wrap extends beyond edges of the the container to allow for easy removal.
  • Place ice cream into a large mixing bowl.
  • Add rose water and chopped 1/2 cup of chopped pistachios to ice cream and mix.
  • Place ice cream mixture into the molding container lined with saran wrap. Make sure the top is a smooth even layer as this will be the base of the mold once flipped.
  • Cover the bowl with saran wrap and place in freezer for at least 1 hour or overnight to set.
  • Once set and ready to serve, remove ice cream from molding bowl by lifting up edges of saran wrap. Place onto a serving platter.
  • Remove saran wrap from top of ice cream.
  • Garnish the top of the ice cream with another 1/2 cup of chopped pistachios. Enjoy!


*If you use a large bunt pan or larger bowl, just double the recipe to fill the molding container of your choosing. 
Keyword ice cream, pistachio, rosewater, vanilla

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