Moroccan cuisine is celebrated for its vibrant flavors and unique spice blends, and this extends to its delightful desserts. From saffron and rose-infused Persian ice cream to refreshing mint creations, there's a Moroccan ice cream recipe to tantalize every palate. Whether you're looking for a no-churn option or a traditional custard-based treat, this guide will walk you through creating these exotic frozen delights at home.
Saffron and Rose Ice Cream: A Persian Twist
This is my take on the vibrant Persian ice cream, bastani sonnati, infused with saffron, cardamom, rose water, and studded with pistachios. If you’ve never had bastani sonnati, golden-hued Persian ice cream, you’re in for a treat! Imagine the most luxurious frozen custard scented with delicate rose water and cardamom, stained golden with aromatic saffron, and studded with pistachios and dried rose buds. Saffron and rose ice cream may sound fancy, but my no-churn version is pretty simple.
I make a custard, fold it into whipped cream, and freeze it. You don’t even need an ice cream maker! It’s perfect for summer gatherings as a cool and unexpected dessert served in a beautiful fluted goblet. I find the flavors to be delicate and well-balanced, but you could also take it to the next level and add a drizzle of honey on top.
Ingredients for Saffron and Rose Ice Cream
- Sugar: Adds sweetness and reduces the likelihood of ice crystals forming, resulting in a soft, scoopable texture. You can use raw or white sugar.
- Whole Milk: Acts as the liquid base.
- Rose Water: Adds a delicate floral flavor that’s traditional in Persian desserts, including Persian Love Cake and Faloodeh, Persian granita.
- Vanilla Extract: Acts as a background player.
- Heavy Cream: Whipped cream folded into the cooled custard helps the mixture stay soft once frozen.
- Dried Roses: (optional) add beauty and texture.
- Honey: An optional final drizzle of honey over top of the scooped ice cream adds a little extra sweetness.
A great quality rose water is key for making Persian ice cream. For the best flavor, use 100 percent natural distilled rose water, which is clear and has a delicately fragrant aroma. Avoid rose water that is pink or artificially flavored, which can overwhelm and ruin the flavor of the ice cream.
Step-by-Step Instructions
This no-churn saffron ice cream takes a little patience, but the steps are simple and the result is rewarding.
Read also: Ingredients in Moroccan Styling Cream
- Combine the egg yolks and sugar: Fill a large bowl about one-third with ice water. In a medium bowl, add 6 large egg yolks and 1/2 cup of raw cane sugar or granulated sugar.
- Flavor the milk: In a medium saucepan, combine 2 cups whole milk, 1/2 teaspoon saffron threads, a tiny pinch of salt (about 1/8 teaspoon), and the remaining 1/4 cup sugar. Set the saucepan over medium-low heat and bring the mixture to a simmer, whisking continuously until the sugar has dissolved.
- Make the custard: In a slow, thin, and steady stream, add the milk mixture to the egg yolk mixture, whisking constantly. Once everything is combined, return the mixture to the saucepan. Cook over low heat, stirring, until the mixture has thickened to the consistency of syrup (it should lightly coat the back of the wooden spoon). This could take up to 15 minutes.
- Cool and flavor the custard: Pour the custard back into the medium bowl and set the bowl inside the large bowl of ice water (make sure the ice water doesn’t get into your custard). Stir the custard until it has cooled, then stir in 1 to 2 tablespoons rose water, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cardamom.
- Beat the cream: Pour the cream into a large bowl (if using a hand mixer) or into the bowl of a stand mixer fitted with the whisk attachment and beat on medium until silky, stiff peaks form. Take care not to over-whip the cream.
- Combine the ice cream: Use a rubber spatula to fold the cooled custard carefully and slowly into the whipped cream. Once combined, fold in 1/4 cup of the pistachios.
- Freeze the ice cream: Pour the ice cream into a 9-by-5-inch loaf pan and smooth the top with your spatula. Sprinkle the remaining 1/4 cup pistachios and the dried roses (if using) on top. Cover the surface flush with plastic wrap and freeze until the mixture is firm, about 6 hours.
- Serve: Remove the ice cream from the freezer and allow it to sit at room temperature for 5 to 10 minutes to soften enough to scoop.
Shortcut Saffron Ice Cream
In a pinch, try my cheater’s version using store-bought vanilla ice cream. Start by crushing the saffron with a mortar and pestle. Then add the saffron to the rose water, allowing it to bloom. Mix the saffron-infused rose water, the cardamom, and pistachios into softened vanilla ice cream. Transfer the mixture to the 9-by-5-inch loaf pan and freeze, covered with plastic wrap, for a couple of hours, until firm.
Persian Saffron Rose Ice Cream
Experiment with Flavors
You can use this no-churn saffron ice cream recipe as a base and adjust the mix-ins to your preference. Here are some other ways I’d like to experiment with it:
- Churn it in an ice cream maker: Skip the step of whipping the cream, and instead incorporate the cream directly into the custard. Then churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Serving Suggestions
This elegant Persian ice cream makes a beautiful finish to any summer meal, especially when paired with other Mediterranean and Middle Eastern flavors. Serve it after a grilled feast like our Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs) or Shish Tawook. It’s also a lovely way to finish a meal of Maqluba, a festive overturned rice dish with chicken and vegetables, or with braised Persian-style lamb shanks and dill-fava bean rice.
For a special occasion or afternoon tea, pair bastani sonnati with Ma’amoul date cookies or a platter of Turkish delight, halva, fresh fruit, and strong brewed Arabic mint tea.
Store leftover Bastani Sonnati in the freezer with plastic wrap or parchment paper pressed to the surface for up to a week. Though it’s still fine to eat after that, it tends to form ice crystals as time goes on, so I think it’s best when finished sooner.
Read also: Argan Oil Curling Perfection Defining Cream
Mint Ice Cream: A Refreshing Delight
Growing up in Philadelphia, Turkey Hill Mint Chocolate Chip ice cream was by far my favorite flavor on the market. However, I never thought about making my own mint chip ice cream. What’s the fun in that, right? Fast forward 20 years and my mint obsession hasn’t abated. If anything, I’ve passed it onto my kids, especially my youngest, who not only loves mint chocolate chip ice cream, but mint tea as well.
While traveling in Italy last summer, we popped into the Tuscan hilltown of Voltera for lunch, and of course… gelato. While the kids got their usuals of raspberry and strawberry, I went for the fresh mint gelato. Holy smokes was it good! Well, for one, they used fresh mint in this gelato. They also combined chopped up mint into the final batter, something most mint ice creams don’t do.
Fast forward to the following winter, when my oldest son and I traveled to Morocco for a mother/son trip. He was introduced to the find art of mint tea and greeting your guests, while I was given even more reasons to obsess over this flavorful, sweet herb. I knew when I got home, I’d have to combine my love of mint tea and fresh mint into one perfect mint ice cream. If I had to make a mint chocolate chip while I was at it, so be it. I might as well figure out that Turkey Hill Mint Choc Chip recipe while I was at it.
Now, I could use peppermint extract or mint extract, but it just isn’t the same. Try both extracts and fresh mint if you like, but the fresh mint will always win. Fresh mint can go wild if you plant it in your backyard, but is herbaceous perfection when you grow it in a few pots. I happen to have a plethora of mint in pots, and my neighbor has fresh mint growing in her yard (taking over). I popped over to snip a bit, never realizing that this mint had been transplanted from the Kentucky Derby grounds.
Love mint? Try our easy mojito recipe! Now, mint ice cream isn’t for the faint of heart. It will take you about two days to make and cool down all of your ingredients. This recipe is labor intensive, but worth it. Make a double batch so you can have more than just one quart in your freezer. Better yet, make a mint choc chip and a fresh mint ice cream (recipe variations below), so you get the best of both worlds. And if you MUST have bright green ice cream, go ahead and add some green food coloring to your milk cream before churning. We won’t judge.
Read also: Benefits of Moroccan Cream
Mint Chocolate Chip Ice Cream Recipe
Ingredients:
- 4 oz semi-sweet chocolate chips (chopped up), 70% chocolate or dark chocolate bar (chopped)
- 1 tablespoon vegetable or canola oil
Instructions:
- Combine chocolate and oil in a microwave safe bowl. Melt chocolate in the microwave 30 seconds at a time, stirring between times (you can also melt chocolate using a double boiler)
- Pour melted chocolate into a pastry bag or zip-top bag. Do NOT snip the bag until you are ready to pour into the ice cream. Push out all of the air if using a bag before sealing. Keep melted chocolate bag in warm water to keep it from solidifying
- Once the mint ice cream is a soft-serve consistency (about 2 minutes before completed), snip the top of your bag. Slowly drizzle the chocolate into the ice cream, while still churning, adding a little at a time so it can break up into thin chips.
- Scoop ice cream into a freezer-safe container, drizzling a little more chocolate ontop.
- Harden in freezer for at least 4 hours or overnight. Enjoy your homemade ice cream!
Feel overwhelmed by the mint chip instructions? Try Mint Oreo ice cream! Simply break apart 15 Oreo cookies (or Mint Oreos!)Slowly fold/stir into your churned mint ice cream. Allow your Mint Oreo ice cream to set in the freezer for a few hours. It will absorb more of that mint Oreo flavor you love.
Ras-el-Hanout Ice Cream: An Exotic Moroccan Spice Blend
Ras-el-Hanout is the defining flavour of Morocco. It is known as the country’s “National Spice Mix”. The name actually means “heap of the shop” or “top of the shop” and every household and spice vendor will have their own recipe. The constants are coriander, cumin, cinnamon, nutmeg and some form of heat in the way of chiles and pepper. This recipe is based on the one given in “Mourad: New Moroccan” by Mourad Lahlou. He used a number of spices that I didn’t have, so I left them out. His recipe also calls for garlic powder.
Instructions
- Place the toasting spices in a medium frying pan over medium heat and toast gently until they are fragrant. This should take about 4 - 5 minutes. They will begin to smoke and smell nutty, but should not burn. It is better to under-toast them rather than burn them, as they will become bitter. Once they have toasted, remove them to a piece of parchment paper.
- Add the first and second group of spices to your spice grinder and grind until they are finely powdered. Place them in a bowl and add the last group of spices and mix them all well.
This ice-cream would be gorgeous with a warm, apple pie.
- Toast the almond slices in a small frying pan, until golden.
- In a medium bowl, beat the eggs with the sugar until a light lemon yellow.
- Prepare an ice bath - a large mixing bowl full of ice cubes. Set aside.
- Pour the milk and cream into a medium saucepan and add the ras-el-hanout. Heat over a low flame, until it is just about to boil. Immediately pour the custard through the fine-mesh strainer back into the mixing bowl. Cool briefly in the ice bath, whisking for a few minutes until the cream has cooled a bit.
- Store in an airtight container in the fridge, if possible for 24 hours to allow the flavours to develop.
- After churning, mix in the toasted almonds.
Rose Ice Cream: A Floral Delight
Rose Ice Cream recipe is heavenly! It is a no churn ice cream that is light, velvety and smooth with just a hint of rose water, vanilla and tinted the lightest pink with Hibiscus powder, topped with chopped pistachios and edible rose petals; this ice cream is so delicate, rich, unique, and so…delicious! Oh and did I mention it’s a no churn ice cream recipe, no cook and no eggs? This post has been updated for a better user experience, the recipe remains the same!
This Rose Ice Cream recipe is one of the most beautiful desserts I’ve made; I’d have to say it’s also one of the easiest desserts I’ve ever made! And you can too! Not to be confused with Roses ice cream or a rosé ice cream hinting that it is made with wine, no instead this is a beautiful floral ice cream.
Ingredients
- Heavy Cream: This is no place to skimp, real heavy fresh cream is called for here.
- Sweetened Condensed Milk: This is not evaporated milk, but the short squatty can with thick, sweetened milk, I love using organic cream. See variations for how to make dairy free.
- Vanilla: Here you can use regular vanilla extract, I preferred the richer vanilla bean paste instead, so those beautiful flecks of vanilla bean run throughout the rose milk ice cream.
- Rose water: You just need a few drops, you don’t want it to overpower the ice cream, I used Organic Rose Water.
Instructions
- In a large mixing bowl, simply whip your whipping cream until stiff peaks form, then slowly add to the cream mixture your sweetened condensed milk, rose water, hibiscus powder and vanilla, mix until combined about 45 seconds.
- If using nuts in the ice cream fold them in now and then spread into a standard 9×5 loaf pan or storage container. If desired, line the loaf pan with parchment paper for easier clean up.
- Smooth ice cream into the container, placing a piece of wax paper on top to prevent ice crystals from forming.
- Freeze until solid about 6 hours for firmer ice cream, preferably overnight.
Variations
- Replace pistachios or replace with your favorite, chopped nuts, almonds, pecans and macadamia nuts would all be amazing.
- Vegan or Dairy-Free No Churn Rose Ice Cream | Replace the whipping cream with 2 cans of FULL FAT Coconut Milk, scooping out the solid portion and using that to whip.
Benefits of Rose Water
Bet you didn’t know you could make ice cream from flowers! Love It?
- Facial Refresher & Toner: Rose water is a great antiseptic and is used in many facial toners, so if you have leftovers, simply use morning or evening and spritz a little on your face. Or even better, bring to the beach, pool or lake and keep in the cooler, using as a refresher.
- Sore Throat Soother: Instead of reaching for a Ricola, drop a few drops of rose water into a cup of warm or hot water, its natural antioxidant and anti-inflammatory effects will sooth the throat.
- Reduces Redness and Acne: Used for thousands of years in skin care, it is a natural for reducing acne and skin redness, use a clean cotton ball to wipe on skin or spritz.
- Reduces scars, cuts and burns: Since it has antibacterial and antiseptic properties, rub it on scars, cuts and burns to reduce their healing time.
- Digestion: It has been used for years to help reduce digestion upset and aid in digestion.
- Aromatherapy: Spray onto pillows and linens in small amounts, rose water has been a known relaxer, helping with headaches and overall relaxation.
- Bath: similar to above, pour a few teaspoons of rose water in your warm bathwater or onto a a damp washrag. Place over eyes or behind neck for a soothing aroma experience.
- Drinks & Cocktails: Use a few drops in my Passion Tea Lemonade or this Strawberry Refresher. Add a new dimension to this this Hibiscus Dark & Stormy or this Cucumber Cooler.
I hope you loved this recipe, if you tried it be sure to pop down and give it a star rating and comment below the recipe card! Rose Ice Cream Recipe is a rich, velvety, beautiful no churn ice cream with hints of rose, tinted pink with hibiscus powder and topped with pistachios and rose petals. Rate this recipe here.
Ayurvedic Considerations for Ice Cream Consumption
Homemade ice cream can be Ayurvedic! No need to deprive yourself of one of summer's most special treats. Knowing a few simple tricks about foods and spices is the key to making an ice cream that not only tastes good, but makes you feel good. Rose Pistachio Saffron Cardamom Ice Cream is sweet and aromatic. Rose, saffron, and cardamom provide elegant, decadent aromas which in turn help you digest heavy, cold ice cream.
The crunchy texture of pistachios compliments the sweet and smooth consistency of this creamy dessert. Hearty, rich pistachios also offer a savory balance to sweet ice cream.This ice cream is a heavenly finish to a Moroccan or any Mediterranean menu. If you don't like rosewater, you can leave it out and it will still be absolutely delicious.
Ice Cream and Kapha
Ever wonder why you crave a glass of water after eating ice cream? Digesting the fats in heavy cream absorbs water through a process called hydrolysis. Rose and saffron are sattvic. Together with high quality dairy products, this ice cream is a strength and ojas building tonic to rebuild tissues and fat in underweight Vata individuals.
But be warned! No matter how you prepare it, ice cream may provoke congestion, sluggish digestion and heavy thick blood in Kapha individuals, so indulge in moderation. Kapha types might try our cherry sorbet instead.
The Science of Ice Cream
Ice cream provokes a flood of gooey mucus in the stomach. Cardamom breaks up these mucus forming qualities of ice cream. Once the rich, tasty gooeyness of ice cream is absorbed into the blood, the blood becomes congested and thick. Saffron moves this heavy blood and helps maintain good circulation.
Ice becomes creamy and smooth when crystals are kept small. Large crystals are grainy instead of smooth. To achieve this effect, the ice crystals are made into an emulsion of water, sugar, fats and proteins.
To improve the texture and quality of your ice cream, consider these tips:
- Use liquid sugars (called inverted sugars) over crystallized ones where possible.
- Skim milk powder and pectin are a better food combination than egg whites.
- Egg yolks provide fats. In this recipe we'll use dairy alone to provide fats for vegetarians.
Final Thoughts
With these recipes and tips, you're well on your way to creating delicious and unique Moroccan-inspired ice creams that will impress your friends and family. Enjoy experimenting with different flavors and variations to find your perfect frozen treat!
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