- 1 1/4 cups evaporated milk
- 1 1/4 cups sweetened condensed milk
- 1 (16-oz.) container whipped topping
- 1 teaspoon ground cardamom
- 1/2 cup crushed pistachios
- 1/8 teaspoon rose water (optional)
Combine first three ingredients in blender and blend until smooth.
Add cardamom, pistachios and rose water and pulse for another few seconds to combine. Pour into ice pop molds or a large plastic container.
Freeze for eight hours and serve as pops or scoop like ice cream.