Raspberry, Rose & Pistachio Ice Cream

Raspberry, Rose & Pistachio Ice Cream

This one is genuinely special. We made this ice cream for a summer dinner party and it disappeared in about four minutes flat. The combination of sharp raspberry compote, delicate rose, and those toasty pistachios is just stunning, and the fact that it's completely plant-based makes it even more satisfying. It's creamy, fruity, floral and a little bit fancy without being fussy. If you've got an ice cream maker and a free afternoon, please make this tonight.

Cook: 875 min
Serves 6

Before You Start

  • Ice cream maker with freezer bowl (frozen for at least 12 hours)
  • Blender or food processor
  • Small saucepan
  • Airtight container for storage

Ingredients

  • 2 x 400g cans of coconut milk
  • 80g cashew butter
  • 1 tsp vanilla extract
  • 2 tsp - rose water
  • 600g raspberries
  • 150g caster sugar
  • 1 tbsp cornstarch
  • 2 tbsp lemon juice
  • 2 tbsp - dried rose petals
  • 100g raspberries
  • 50g pistachios

Method

1

Prepare the freezer bowl

  • Place the freezer bowl in a bag in the freezer for at least 12 hours
  • To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen
  • Keep the bowl in the freezer until you have your ice cream mix ready to pour in, as it will immediately begin to defrost
2

Make the raspberry compote

  • Place the raspberries, sugar, cornstarch, water and lemon juice in a small saucepan over a medium heat
  • Bring to a simmer for 10 minutes, until the liquid has reduced and thickened
3

Prepare the ice cream

  • Add 3/4 of the compote to a blender/ chopper with cashew butter, coconut milk, vanilla extract and rose water
  • Blend until smooth
  • Roughly chop the pistachios
4

Assemble the ice cream maker

  • Remove the freezer bowl from the freezer and remove the plastic bag
  • Place the freezer bowl into the centre of the base and place the mixing arm in the bowl
  • Place the lid onto the housing base, and twist to lock into place
5

Make the ice cream

  • Switch to the ON position and the bowl will begin to turn
  • Pour the coconut milk through the hole in the lid followed by the compote mixture
  • Leave to churn for 25 minutes then pour in the remaining raspberry compote, churning for 2 more minutes
  • Turn the machine off and transfer the ice cream to an airtight container for storage
  • This will produce a soft ice cream. For a firm ice cream, transfer to an air tight container and place in the freezer for 2 hours
  • Scoop out the ice cream and serve with rose petals, pistachios and extra raspberries

Tips & Variations

  • Freeze your bowl properly: This is the one step you cannot rush. The bowl needs a full 12 hours in the freezer, ideally overnight. We always pop ours in the night before so it's ready when we are.
  • Go easy on the rose: Rose water varies a lot in strength depending on the brand. Start with less than you think you need and taste as you go. Too much and it tips into soapy territory, which is not the vibe.
  • Swap the nuts: If pistachios aren't your thing or you've got an allergy to work around, toasted flaked almonds or even crushed amaretti biscuits work brilliantly here and give a lovely different texture.

Why This Works

The trick is in the raspberry compote. Cooking it down with a little cornstarch gives it a jammy, concentrated flavour that swirls beautifully through the ice cream base rather than just disappearing into it. The rose keeps things light and fragrant rather than heavy, and the pistachios add this brilliant little crunch that makes every spoonful interesting. Trust us on this one, the layers of flavour are worth every step.