Name: Persian Ice Cream (Bastani Sonnati)
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Cuisine: Persian
Ingredients: 2 cups heavy cream; 1 1/2 cups whole milk; 3/4 cup sugar; 1/4 teaspoon saffron threads; 2 tablespoons hot water; 1 tablespoon rose water; 1 teaspoon vanilla extract; 1/2 teaspoon ground cardamom (optional); 2 tablespoons cornstarch; 1/4 cup chopped pistachios; 1/4 cup frozen cream pieces (optional, traditional)

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Persian Ice Cream (Bastani Sonnati) a luxurious and fragrant Persian treat, Bastani Sonnati is a traditional saffron ice cream that beautifully combines floral rose water, crunchy pistachios, and the warm depth of vanilla. It's velvety, vibrant, and carries a rich cultural heritage in every scoop. This no-egg, ultra-creamy dessert is a must-make for hot days, festive occasions, or simply when I want to indulge in a unique and refreshing frozen delight.

Persian Ice Cream (Bastani Sonnati)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups heavy cream

1 ½ cups whole milk

¾ cup sugar

¼ teaspoon saffron threads

2 tablespoons hot water

1 tablespoon rose water

1 teaspoon vanilla extract

½ teaspoon ground cardamom (optional)

2 tablespoons cornstarch

¼ cup chopped pistachios

¼ cup frozen cream pieces (optional, traditional)

Directions

I start by blooming the saffron. I lightly grind the threads and mix them with hot water, letting them sit for at least 10 minutes to release their color and aroma.

In a medium saucepan, I whisk together the milk, sugar, and cornstarch over medium heat. I stir constantly until the sugar dissolves and the mixture thickens just slightly—usually about 5 to 7 minutes. I make sure not to let it boil.

Once thickened, I remove the pan from the heat and stir in the heavy cream, bloomed saffron with its liquid, rose water, vanilla, and cardamom (if I’m using it). I mix everything until well combined.

I let this creamy base cool completely at room temperature, then refrigerate it for at least 4 hours, or even overnight.

When fully chilled, I churn it in my ice cream maker as per the manufacturer's instructions until it turns thick and creamy.

In the final minutes of churning, I add in chopped pistachios and frozen cream pieces for that classic Persian texture.

I transfer the finished ice cream to a container, cover it, and let it freeze for about 4–6 hours until firm.

When serving, I like to top each scoop with a few extra pistachios or a drizzle of rose syrup for an extra flourish.

Servings and timing

Servings: 6 servings

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 6 hours 30 minutes (including chilling and freezing)

Calories: Approximately 290 kcal per serving

Variations

Without an Ice Cream Maker: If I don’t have an ice cream machine, I pour the mixture into a loaf pan, freeze, and stir it every hour for 3–4 hours until creamy.

Dairy-Free: I can swap the milk and cream for full-fat coconut milk for a vegan version.

Add-in Twists: Sometimes I mix in candied orange peel or bits of white chocolate for added sweetness and texture.

More Floral: For a stronger rose flavor, I increase the rose water slightly—but always taste as I go.

Egg-Based: Traditional versions may include egg yolks for a custard base, but I prefer the lighter, eggless style here.

Storage/Reheating

I keep this ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for about 5–10 minutes so it softens slightly. Since this is a frozen dessert, there’s no reheating involved—but a quick thaw brings back its creamy texture.

FAQs

What makes Persian ice cream different from regular ice cream?

Persian ice cream, or Bastani Sonnati, stands out due to its unique flavors—saffron, rose water, cardamom, and pistachios—offering a rich and floral experience that’s completely different from typical Western ice creams.

Can I make Bastani Sonnati without saffron?

Saffron is essential for authenticity and color, but if I can’t find it, I can still make a rose water and pistachio version. It won’t have the signature golden hue or deep flavor, but it will still be delicious.

Do I need to use an ice cream maker?

No, while an ice cream maker gives a smoother texture, I can freeze the mixture in a container and stir it every hour to break up ice crystals. This takes a bit more time but still works well.

What are frozen cream pieces?

Frozen cream pieces are bits of frozen whipped cream traditionally added to Persian ice cream for texture. They melt slowly in the mouth, adding a creamy surprise. I sometimes skip them if I want a simpler version.

Can I use rose syrup instead of rose water?

Rose syrup is much sweeter and more concentrated. If I use it, I adjust the sugar in the recipe to avoid over-sweetening and add it sparingly to maintain balance.

Conclusion

Bastani Sonnati is more than just ice cream—it’s an experience of Persian culture, flavor, and artistry in every bite. I love making it when I want something elegant and different, especially on hot days when only something floral and creamy will do. With just a handful of ingredients and a bit of patience, I can create a dessert that’s both traditional and timeless.

Recipe:

Persian Ice Cream (Bastani Sonnati)

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Author: Cheryl
Total Time: 6 hours 30 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A luxurious and fragrant Persian ice cream made with saffron, rose water, pistachios, and cream. Bastani Sonnati is a traditional no-egg frozen treat that offers a unique floral and nutty flavor, perfect for warm weather or special occasions.

Instructions

Lightly grind the saffron threads and mix with hot water. Let sit for at least 10 minutes to bloom.
In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat. Stir constantly until sugar dissolves and the mixture slightly thickens (about 5–7 minutes). Do not boil.
Remove from heat and stir in heavy cream, bloomed saffron with liquid, rose water, vanilla extract, and cardamom (if using). Mix well.
Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
In the final minutes of churning, add chopped pistachios and frozen cream pieces if using.
Transfer the ice cream to a container, cover, and freeze for 4–6 hours until firm.
Serve with a sprinkle of pistachios or a drizzle of rose syrup, if desired.