This Pistachio and Rose Burfee Ice Cream is rich and delicately flavoured with rose water, cardamom and pistachios and brings together the familiar flavours of traditional Indian burfee in an easy homemade frozen dessert. Made with whipping cream, condensed milk and Klim milk powder, this no-churn ice cream requires no ice-cream machine, eggs or custard base.
Everything is whipped together in one bowl, chopped pistachios are folded through, and the mixture is frozen until firm. The result is a beautifully creamy, milky ice cream with fragrant rose and cardamom and little pieces of pistachio in every scoop.
This recipe also has a little history. I first developed a burfee ice cream in December 2020 while preparing for my very first PriMade cooking classes, which I held in March and April 2021. That original recipe used toasted almonds and a slightly different method. This pistachio and rose version is a variation of that recipe, with a simpler all-in-one whipping technique.
Burfee, also known as burfi or barfi, is a traditional Indian milk-based sweet made in a variety of flavours. In South African Indian homes, burfee is particularly popular during Diwali, weddings and other special occasions.
The combination of milk, cardamom, rose and nuts gives burfee its distinctive flavour. This homemade ice cream takes inspiration from those ingredients rather than using pieces of prepared burfee.
Klim milk powder adds a rich, milky flavour, condensed milk provides sweetness, and rose water and cardamom bring the familiar fragrance of burfee. Chopped pistachios add a lovely nutty texture and colour.
You only need a handful of ingredients to make this homemade ice cream. Each ingredient plays a role in creating its flavour and texture.
Whipping cream forms the base of this no-churn ice cream. When whipped, the cream traps air, helping to create a lighter texture without an ice-cream machine.
For the best results, use cream that is well chilled. Cold cream whips more efficiently and holds its structure better.
Condensed milk provides sweetness and contributes to the creamy consistency. Its high sugar concentration lowers the freezing point of the mixture, helping the ice cream remain softer and easier to scoop than it would otherwise be.
Klim is one of the ingredients that makes this recipe taste like burfee.
Milk powder adds extra milk solids without introducing additional water, giving the ice cream more body and a richer dairy flavour. It also contributes to the smooth, creamy mouthfeel.
I use Klim full-cream milk powder, but another good-quality full-cream milk powder can be substituted.
Rose water gives this ice cream its delicate floral fragrance. It pairs beautifully with cardamom and pistachios.
Make sure you use food-grade rose water rather than rose syrup. Rose syrup contains added sugar and often colouring, which would change the sweetness and appearance of the ice cream.
Rose water varies in strength between brands, so adjust the quantity to suit your taste.
Cardamom is an essential flavour in many Indian sweets, including burfee.
Freshly crushed cardamom seeds have a particularly beautiful fragrance. If you only have ground cardamom, you can use that instead.
Chopped pistachios add colour, texture and a lovely nutty flavour. They are folded into the mixture before freezing, so you get little pieces throughout the ice cream.
I also like to scatter a few extra chopped pistachios over the top before serving.
This recipe uses a simple all-in-one whipping method.
Start with very cold whipping cream. Add the cream, condensed milk, Klim milk powder, rose water and crushed cardamom to a large mixing bowl.
Using an electric hand mixer or stand mixer, whisk until the mixture becomes thick, creamy and aerated. It should hold soft to medium peaks.
Because the condensed milk is added at the beginning, the mixture may take slightly longer to thicken than cream whipped on its own.
Once thickened, gently fold in the chopped pistachios. Transfer the mixture to a freezer-safe container, cover and freeze until firm.
For the most reliable result, I recommend freezing it overnight, although it may be ready sooner depending on your freezer and the depth of your container.
You'll find the full ingredient quantities and step-by-step instructions in the recipe card below.
Traditional no-churn ice cream recipes often begin by whipping the cream separately before gently folding in condensed milk.
Whipping the cream first allows it to incorporate air more easily. Folding in the condensed milk afterwards helps preserve that air, creating a lighter texture.
In this Pistachio and Rose Burfee Ice Cream, I use a slightly different method by whipping the cream and condensed milk together from the beginning.
Condensed milk contains sugar and milk solids, making the mixture heavier than plain cream. This means it may take longer to whip and may not incorporate quite as much air.
The finished ice cream can therefore have a slightly denser, richer texture than the traditional fold-in version.
That richness works particularly well with the flavours of burfee, which is itself a rich, milk-based sweet.
Both methods can be used to make homemade no-churn ice cream, but they can produce slightly different textures.
Whipping the cream separately before folding in the condensed milk generally creates a lighter, more aerated mixture.
This is the method I used in my original Almond Burfee Ice Cream recipe.
Whipping the cream, condensed milk and flavourings together produces a rich mixture that may take longer to aerate.
The resulting ice cream can be slightly denser, with a fuller, creamier mouthfeel.
This is the method used for my Pistachio and Rose Burfee Ice Cream.
Pri's Tip: Whichever method you choose, avoid over-whipping. Stop once the mixture has thickened and holds soft to medium peaks. Continuing to whisk excessively can cause the cream to become grainy or separate.
Freezing time depends on the temperature of your freezer, the depth of your container and the temperature of the mixture when it goes into the freezer.
If the ice cream is very firm when removed from the freezer, allow it to stand at room temperature for a few minutes before scooping.
Cold cream incorporates air more efficiently. Keep it refrigerated until you are ready to start whipping.
Full-cream milk powder contributes richness and the familiar milky flavour associated with burfee.
Whisk until thick and aerated, then stop. Over-whipping can cause the fat in the cream to separate.
Once the mixture has thickened, use a spatula to fold in the pistachios rather than continuing to beat with the mixer.
Use a freezer-safe container with a tight-fitting lid, or cover the surface securely to reduce exposure to air and prevent the ice cream from absorbing freezer odours.
Although the ice cream may become scoopable after several hours, overnight freezing gives the most consistent result.
Yes. This is a no-churn recipe, so no ice-cream machine is required. Whipping incorporates air into the mixture, while condensed milk helps keep the frozen dessert creamy.
Yes. Another good-quality full-cream milk powder should work, although the flavour may differ slightly.
I would not recommend a direct substitution. Rose syrup contains added sugar and often colouring, which changes the sweetness and consistency of the ice cream.
Yes. Freshly crushed cardamom gives the best fragrance, but ground cardamom can be used. Adjust the quantity according to its strength.
Absolutely. You can increase the quantity slightly if you prefer a nuttier ice cream. Just remember that too many nuts can make the texture feel heavier.
Keep the ice cream tightly covered in the freezer at -18°C or colder. For the best flavour and texture, I recommend enjoying it within approximately two weeks, although properly stored ice cream may remain suitable for longer.
Ice cream can become very firm if it has been frozen for a long time or stored in a particularly cold freezer. Allow it to stand for a few minutes before scooping.
The texture also depends on the balance of cream, sugar, milk solids and incorporated air.
This ice cream is delicious served simply in a bowl or dessert glass with extra chopped pistachios scattered over the top.
For a festive presentation, you could also add a few food-grade dried rose petals.
I prefer keeping the garnish simple. The creamy colour of the ice cream and the green pistachios already make a beautiful combination.
I first developed my original Burfee Ice Cream in December 2020, ahead of my first cooking classes in March and April 2021.
That recipe used toasted almonds, and I still love it.
This Pistachio and Rose Burfee Ice Cream is a variation of that original recipe, using pistachios and a slightly different method.
One of the things I enjoy most about cooking is seeing how a recipe can evolve over the years. Sometimes it's a change of ingredients, sometimes a different technique, and sometimes simply discovering another way to make something familiar.
And that's exactly how this version came about.
If you enjoy the flavours of traditional burfee, I hope you'll give this easy homemade ice cream a try.
Life is too short to eat bland food.
A rich and creamy no-churn burfee ice cream flavoured with rose water, cardamom and pistachios. Made with cream, condensed milk and Klim milk powder, this easy South African Indian-inspired frozen dessert needs no ice-cream machine.
Use very cold cream for the best volume.
Because the condensed milk is whipped together with the cream in this recipe, the mixture may take slightly longer to thicken than traditional no-churn ice cream.
Stop whisking once the mixture is thick and holding soft to medium peaks. Over-whipping can cause the cream to separate.
For a lighter texture, you can alternatively whip the cream, Klim, rose water and cardamom first, then gently fold in the condensed milk.
Rose water and rose syrup are not interchangeable. Rose syrup contains additional sugar and will alter the sweetness and consistency of the ice cream.
Freeze for at least 8 hours. Overnight freezing gives the most reliable texture.
