Description
Rose Pistachio Cheesecake Ice Cream is a rich, creamy dessert combining tangy cheesecake flavor with floral rose and crunchy pistachios for a unique and elegant treat.
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)
Instructions
- Beat cream cheese in a large bowl until smooth.
- Add granulated sugar and mix until combined.
- Pour in heavy cream, whole milk, and sweetened condensed milk; whisk until smooth.
- Stir in vanilla extract, rose water, and lemon zest.
- Cover and refrigerate for 2–3 hours until well chilled.
- Pour mixture into ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
- In last few minutes of churning, fold in chopped pistachios and rose petals evenly.
- Transfer ice cream to airtight container, smooth top, and freeze for 4–6 hours until firm.
- Serve scooped with extra pistachios and rose petals for garnish.
Notes
Adjust rose water to taste for desired floral intensity.
Substitute pistachios with almonds or walnuts for different texture.
Add raspberry or strawberry sauce swirl for fruity variation.
Store in airtight container in freezer up to 2 weeks.
Let soften at room temperature a few minutes before serving.
For no ice cream maker, freeze and stir every 30 minutes until creamy.
Use only edible dried rose petals suitable for culinary use.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Churning
- Cuisine: Fusion
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 25g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
