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Chai-Spiced Ice Cream

Chai-Spiced Ice Cream with Pistachios and Rose Petals

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Recipe Details


There’s a new ingredient in the Test Kitchen that’s bright, fragrant, and as pretty as a flower—you guessed it: it’s rose petals. They bring pops of pink to toasted pistachios and coconut flakes in a crunchy topping for our creamy, chai-spiced ice cream. Just like everyone’s favorite latte, this no-churn ice cream's infused with the warming flavors of cinnamon, ginger, cardamom, and allspice—just in time for fall.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 340
  • Protein 5g
  • Total Carb 20g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • heavy cream
    8 ounces
    heavy cream
  • condensed milk
    3 1/2 ounces
    condensed milk
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon
  • ground ginger
    1/4 teaspoon
    ground ginger
  • ground cardamom
    1/4 teaspoon
    ground cardamom
  • ground allspice
    1/8 teaspoon
    ground allspice
  • pistachios
    3 tablespoons
  • coconut flakes
    2 tablespoons
    coconut flakes
  • turbinado sugar
    2 packets
    turbinado sugar
  • rose petals
    2 tablespoons
    rose petals
  • 8" aluminum tin
    8" aluminum tin
  • parchment paper
    parchment paper

What You’ll Need

  • kosher salt
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare tin

    Prepare tin

    Reshape aluminum tin if bent. Trim parchment paper to match size of tin and set both aside, keeping separate, for Step 3.

  2. Make ice cream base

    Make ice cream base

    In a medium bowl, whisk heavy cream until thickened and stiff peaks form, about 3 minutes. Add condensed milk, cinnamon, ginger, cardamom, allspice, and ⅛ teaspoon salt to bowl with whipped cream. Whisk to fully combine and thicken as much as possible (condensed milk might weigh down the whipped cream, so whisk vigorously to help it stay fluffy).

  3. Freeze ice cream

    Freeze ice cream

    Pour ice cream base in tin and spread in an even layer. Place trimmed parchment on top of ice cream, pressing to adhere. Transfer tin to a flat surface in freezer and chill until thick and custard-like, 45-60 minutes.

  4. Make pistachio-rose topping

    Make pistachio-rose topping

    While ice cream chills, roughly chop pistachios. Heat a medium nonstick pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add pistachios and coconut flakes. Toast, stirring, until light golden and fragrant, 2-3 minutes. Add sugar and ⅛ teaspoon salt; cook, stirring frequently, until sugar melts and clings to nuts, 1-2 minute more. Transfer to a small bowl; add rose petals and toss to combine.

  5. Plate chai-spiced ice cream

    Plate chai-spiced ice cream

    When chai-spiced ice cream has reached desired consistency, scoop into bowls. Sprinkle over pistachio-rose topping and dig in!

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