A delicate, floral-infused frozen dessert that layers velvety rose-scented ice cream over a tender pistachio-studded sponge base, finished with a drizzle of aromatic rose syrup. Perfect for warm evenings, special celebrations, or any occasion that calls for an elegant make-ahead treat.

Why You’ll Love This Recipe

Combines the exotic fragrance of rose water with the familiar comfort of ice cream.
No ice-cream maker required—simple whisk-and-freeze method.
Naturally gluten-friendly if you swap in a gluten-free sponge.
Make-ahead convenience: prepare up to three days in advance.
Show-stopping presentation without complex techniques.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sponge base
- Large eggs
- Granulated sugar
- All-purpose flour (or gluten-free blend)
- Ground pistachios
- Baking powder
- Pinch of sea salt
Rose ice cream layer
- Cold heavy cream
- Sweetened condensed milk
- Rose water (food-grade)
- Vanilla extract
- A few drops natural pink food colour (optional)
Garnish
- Shelled pistachios, lightly crushed
- Dried edible rose petals
- Rose syrup or diluted honey, for drizzling

Directions

Prepare the sponge base
a. Preheat oven to 175 °C (350 °F). Line a 20 cm (8 in) spring-form pan with parchment on the bottom.
b. Whisk eggs and sugar until pale and tripled in volume (about 5 minutes with a mixer).
c. Sift flour, ground pistachios, baking powder, and salt. Fold gently into the egg mixture.
d. Spread batter evenly in the pan and bake 12–14 minutes, until lightly golden and springy. Cool completely, then secure the pan ring around the base.
Make the ice cream mixture
a. Whip cold cream to soft peaks.
b. In a separate bowl, whisk condensed milk, rose water, vanilla, and food colour.
c. Fold whipped cream into the rose mixture in three additions until even.
Assemble and freeze
a. Pour the rose ice cream over the cooled sponge base. Smooth the top.
b. Wrap the pan in cling film and freeze at least 6 hours, preferably overnight.
Finish and serve
a. Ten minutes before serving, release the cake from the pan.
b. Sprinkle with crushed pistachios and rose petals; drizzle lightly with rose syrup.
c. Slice with a warm knife and serve immediately.

Servings and Timing

Yield	Prep Time	Bake Time	Freeze Time	Total Time
10 slices	20 minutes	12–14 minutes	6 hours	~6 hours 35 minutes

Variations

Cardamom Kiss: Add ¼ tsp ground cardamom to the sponge and a pinch to the ice-cream base.
Coconut-Rose Fusion: Replace ⅓ of the cream with full-fat coconut milk for a tropical undertone.
Chocolate Swirl: Marble 100 g melted white chocolate through the ice-cream layer before freezing.
Vegan Option: Use a vegan vanilla sponge, coconut cream whipped topping, and vegan condensed milk substitute.

Storage/Reheating

Storage: Keep the cake tightly wrapped in the freezer for up to 1 month to prevent ice crystals and flavour loss.
Serving from frozen: Allow the cake to sit at room temperature for 8–10 minutes before slicing to achieve clean cuts.
Do not re-freeze once the cake has fully thawed, as texture and food safety can be compromised.

FAQs

How strong is the rose flavour?

The recipe is balanced: 2 tsp rose water lends a gentle floral note without tasting soapy. Adjust up or down by ½ tsp to suit your palate.

Can I use store-bought sponge cake?

Yes. A pre-baked 20 cm sponge layer saves time; just ensure it is firm enough to hold the ice-cream weight.

Is an ice-cream maker necessary?

No. The whipped-cream-and-condensed-milk base prevents ice crystallisation, eliminating the need for churning.

What type of rose water should I buy?

Select food-grade rose water distilled specifically for culinary use; cosmetic versions may contain additives.

Can I make this nut-free?

Omit pistachios and use oat or rice flour instead of ground nuts in the sponge. The texture remains tender.

How do I prevent freezer burn?

Press baking parchment directly onto the surface before wrapping the pan in cling film and foil.

Will the colour fade in the freezer?

Natural pink tints can dull slightly; add a drop more colour if vibrant presentation is critical.

How long can it sit out before melting?

At 25 °C (77 °F), slices maintain structure for about 20 minutes—ideal for leisurely dessert service.

Can I substitute rose essence for rose water?

Yes, but use sparingly—start with ½ tsp essence, as it is more concentrated.

Is this suitable for children?

Absolutely; the flavour is mild, there is no alcohol, and the sweetness meets general dessert guidelines.

Conclusion

Rose Water Ice Cream Cake marries Middle-Eastern fragrance with classic frozen dessert appeal, yielding a showpiece that is deceptively simple to craft. With its airy sponge, silky ice-cream crown, and jewel-bright toppings, it promises to elevate garden parties, bridal showers, and family dinners alike—while offering endless room for creative twists. Delight your guests with a slice of floral sophistication straight from your freezer.