Booza Bi Fustuk Wa Ward (pistachio And Rosewater Ice Cream)

Booza bi Fustuk wa Ward, or Pistachio and Rosewater Ice Cream, is a classic Levantine dessert known for its rich, creamy texture and delicate floral flavor. This indulgent treat is perfect for cooling down on a hot summer day or as a sweet ending to a special meal.

Vegan Gluten Free Dessert Levantine Ice Cream Pistachio Rosewater Levantine Cuisine
Booza Bi Fustuk Wa Ward (pistachio And Rosewater Ice Cream)

Ingredients

  • 2 cups of full-fat coconut milk
  • 1 cup of unsweetened almond milk
  • 1/2 cup of granulated sugar
  • 1/2 cup of shelled pistachios, finely chopped
  • 2 tablespoons of rosewater

Instructions

  1. In a saucepan, combine the coconut milk, almond milk, and sugar over medium heat. Stir until the sugar is dissolved, then remove from heat and let it cool to room temperature.
  2. Once the mixture has cooled, stir in the chopped pistachios and rosewater.
  3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  4. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4-6 hours until firm.
  5. Scoop the pistachio and rosewater ice cream into bowls or cones, and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
6 hours
Cooking method
Freezing

Nutritional facts per 1 serving

Calories
250 per serving
Fat
15g
Carbohydrates
25g
Protein
5g

Supplies

Ice cream maker Saucepan Freezer-safe container

Tools

Ice cream scoop

Serving suggestions

Serve the Booza bi Fustuk wa Ward with a sprinkle of additional chopped pistachios and a drizzle of honey for an extra touch of sweetness.

Tips & tricks

For a creamier texture, you can add 1/4 cup of coconut cream to the ice cream mixture before churning.

Cost

$10