Summer means nice cream on repeat in my house.

It’s so easy, and a wonderful way to treat yourself with whole foods. Rose and cardamom has long been a favourite flavour combination of mine but I am newly motivated to use more rosewater in my cooking as I’ve been reading the Archetype Diet by Dana James and she recommends rose water as a tonic for my archetype, the ‘Wonder Woman’.

It’s a really interesting book; I am pretty firmly in the non-diet camp but feel that if a woman decides she wants or needs to lose weight, I am all for whole food, non-dogmatic approaches to better health. Dana incorporates a great deal of psychology and aims to help women repair their self-worth and nourish themselves with whole foods for lifelong health.

This is a grown up take on Nice Cream, inspired by the flavours of the eastern Mediterranean. Rosewater can vary greatly in its concentration; I buy Persian or Lebanese versions that are not as concentrated as some you may find in a gourmet store. If yours looks quite thick almost like a light syrup, start with just a teaspoon because you want the nice cream to taste like rose…not like eating perfume.

More Summer Treats!

Rosewater Cardamom Nice Cream

A easy way to refresh yourself from the summer heat!
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  • 4 large bananas, peeled and cut into chunks and frozen
  • 1 cup frozen raspberries
  • 1 tablespoon rosewater
  • 1-2 tablespoons pure maple syrup
  • 1/8 teaspoon cardamom


  • Food Processor


  • In a food processor, add the bananas, raspberries, rosewater, 1 tablespoon maple
    syrup and cardamom.
  • Process until the mixture turns smooth like soft serve ice
    cream. Taste and adjust with more rosewater (I used 2 tablespoons because I
    luuuuv it) or more maple syrup.
  • Serve immediately or store in a resealable container in the freezer to firm up to
    desired texture. Stores well for 1-2 weeks.


Lovely topped with raw cacao nibs, fresh raspberries and a little crush of rose

Photo Credit: Alyssa Dawson Photography