Description
Indulge in the luxurious flavors of this Rose Pistachio Cheesecake Ice Cream. Creamy and rich with a hint of floral rose water, studded with crunchy pistachios and a delightful cheesecake swirl, this homemade ice cream is a perfect summer treat.
Ingredients
Scale
Cheesecake Base:
- 8 oz cream cheese (softened)
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon rose water
- 1/2 teaspoon vanilla extract
Additional Ingredients:
- 1/2 cup chopped pistachios (unsalted and shelled)
- A few drops of pink food coloring (optional)
- Crushed graham crackers for swirl (optional)
Instructions
- Prepare the Cheesecake Base: In a blender, combine cream cheese, milk, heavy cream, sugar, salt, rose water, and vanilla extract until smooth.
- Chill the Mixture: Refrigerate the mixture for at least 2 hours until cold.
- Churn the Ice Cream: Pour the base into an ice cream maker and churn for 20-25 minutes. Add pistachios in the last 5 minutes.
- Add Swirl (Optional): Fold in crushed graham crackers after churning.
- Freeze: Transfer to a container and freeze for at least 4 hours until firm.
- Serve: Allow the ice cream to sit for 5 minutes before scooping and serving.
Notes
- Rose water can be strong, adjust to taste.
- For added texture, consider folding in white chocolate chips or dried rose petals.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 22g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
