Why You’ll Love This Recipe

Combines the creamy richness of cheesecake with aromatic rose and crunchy pistachios.
Homemade ice cream with a smooth, luscious texture.
Floral and tangy flavors create a unique and elegant dessert experience.
Perfect for celebrations or as a luxurious treat anytime.

Ingredients

8 oz cream cheese, softened
1 cup heavy cream
1 cup whole milk
½ cup granulated sugar
½ cup sweetened condensed milk
1 teaspoon vanilla extract
1½ teaspoons rose water (adjust to taste)
1 teaspoon lemon zest
½ cup chopped pistachios (plus more for garnish)
2 tablespoons edible dried rose petals (plus more for garnish)

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

Directions

Beat the cream cheese in a large bowl until smooth.
Add granulated sugar and mix until fully combined.
Pour in heavy cream, whole milk, and sweetened condensed milk; whisk until smooth.
Stir in vanilla extract, rose water, and lemon zest for flavor.
Cover and refrigerate mixture for 2–3 hours until well chilled.
Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
In the last few minutes of churning, fold in chopped pistachios and rose petals evenly.
Transfer ice cream to an airtight container, smooth the top, and freeze for 4–6 hours or until firm.
Serve scooped into bowls, garnished with extra pistachios and rose petals for an elegant presentation.

Servings and Timing

Yield: 6 servings
Prep Time: 10 minutes
Chilling Time: 2–3 hours
Churning Time: 20–25 minutes
Freezing Time: 4–6 hours
Total Time: Approximately 9 hours (including chilling and freezing)

Variations

Adjust rose water amount to taste for more or less floral flavor.
Substitute pistachios with almonds or walnuts for different crunch.
Add a swirl of raspberry or strawberry sauce for a fruity twist.

Storage/Reheating

Store in an airtight container in the freezer for up to 2 weeks.
Let ice cream soften for a few minutes at room temperature before serving for easier scooping.

FAQs

Can I make this without an ice cream maker?

Yes, you can freeze the mixture in a container and stir every 30 minutes to break up ice crystals until creamy.

Is rose water necessary?

Rose water provides the signature floral aroma but can be omitted or substituted with orange blossom water for a different floral note.

Can I use low-fat dairy?

Whole milk and heavy cream give the best texture and richness, but lower-fat versions can be used with a possible change in creaminess.

Are the rose petals edible?

Use only edible dried rose petals specifically intended for culinary use.

Can I prepare this ahead?

Absolutely, the mixture can be prepared and chilled ahead before churning.

How to store leftovers?

Keep ice cream tightly covered in the freezer to avoid ice crystals and preserve flavor.

Can I make it vegan?

Replace dairy with coconut cream and vegan cream cheese alternatives; check rose water for additives.

How long does it take to churn?

Typically 20–25 minutes depending on your ice cream maker model.

What if I don’t have sweetened condensed milk?

You can use regular milk and sugar but the texture and sweetness may vary.

Can I add other nuts or mix-ins?

Yes, fold in chopped nuts, dried fruit, or chocolate chips during the last minutes of churning.

Conclusion

Rose Pistachio Cheesecake Ice Cream offers a beautifully balanced dessert with creamy cheesecake richness, delicate floral notes, and nutty crunch. Homemade and elegant, it’s perfect for impressing guests or enjoying a special treat any time of year.