Description
Indulge in the rich, floral flavors of this no-churn Rose Pistachio Cheesecake Ice Cream. Creamy cream cheese, fragrant rose water, and crunchy pistachios come together in this Middle Eastern-inspired dessert that is perfect for a summer treat.
Ingredients
Scale
Cheesecake Ice Cream Base:
- 1 cup cream cheese (softened)
- 1 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons rose water (adjust to taste)
- 1/2 teaspoon vanilla extract
Additional Ingredients:
- 1/3 cup shelled pistachios (chopped)
- 1–2 tablespoons crushed dried rose petals (optional, for garnish)
- a few drops pink food coloring (optional)
Instructions
- Cheesecake Ice Cream Base: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and fluffy. Add in sweetened condensed milk, whole milk, rose water, and vanilla extract. Beat until fully combined and creamy.
- Whipped Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
- Color and Nuts: If using, stir in a few drops of pink food coloring for a subtle rose hue. Gently fold in chopped pistachios.
- Freeze: Pour the mixture into a freezer-safe container and smooth the top. Sprinkle with additional pistachios and crushed dried rose petals, if using. Cover and freeze for at least 6 hours, or until firm.
- Serve: Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Rose water intensity can vary by brand—start with 1 tablespoon and adjust to taste.
- This ice cream is rich and floral with a subtle crunch from the pistachios.
- No ice cream maker required.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 21g
- Sodium: 80mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
