Description
Indulge in the perfect balance of floral, nutty, and creamy flavors with this homemade Rose Pistachio Cheesecake Ice Cream! This unique frozen treat combines the tanginess of cheesecake, the richness of pistachios, and the delicate aroma of rose water for an elegant and refreshing dessert. No fancy equipment is needed—just a few simple ingredients to create a luxuriously smooth and flavorful ice cream that tastes like a scoop of pure bliss. Whether enjoyed on its own, paired with a warm brownie, or sandwiched between cookies, this ice cream is sure to impress!
Ingredients
Scale
For the Cheesecake Ice Cream Base:
- 4 oz (½ cup) cream cheese, softened
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp rose water (adjust to taste)
- 1 tbsp lemon juice
- ¼ tsp salt
For the Mix-Ins:
- ½ cup shelled pistachios, roughly chopped
- ¼ cup crushed graham crackers (optional, for a cheesecake crust effect)
- A few drops of pink food coloring (optional, for a pastel hue)
Instructions
1. Prepare the Cheesecake Base
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar, mixing until fully incorporated.
- Pour in the heavy cream, whole milk, vanilla extract, rose water, lemon juice, and salt. Whisk until well combined and smooth.
- (Optional) If using food coloring, add a few drops and mix until the desired shade is achieved.
2. Chill the Mixture
- Transfer the mixture to a sealed container and refrigerate for at least 4 hours (or overnight). This allows the flavors to develop and ensures a smoother texture when churning.
3. Churn the Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until thick and creamy.
- During the last 5 minutes of churning, add the chopped pistachios and crushed graham crackers (if using).
4. Freeze for Firmness
- Transfer the churned ice cream into an airtight container.
- Cover with plastic wrap (touching the surface of the ice cream to prevent ice crystals).
- Freeze for 2-4 hours until firm.
5. Serve and Enjoy!
- Scoop and serve in bowls or cones.
- Garnish with extra chopped pistachios, a drizzle of honey, or rose petals for an elegant touch.
Notes
- No Ice Cream Maker? No problem! Pour the mixture into a freezer-safe container and freeze. Stir every 30 minutes for 3-4 hours to create a smooth, creamy texture.
- Stronger Rose Flavor? Start with 1 tbsp rose water, then adjust to taste. Too much can overpower the ice cream, so use it sparingly!
- Cheesecake Crust Effect: Adding crushed graham crackers gives a slight texture reminiscent of a cheesecake crust. Feel free to skip if you prefer a smoother ice cream.
- Dairy-Free Version: Use full-fat coconut milk instead of dairy and replace cream cheese with a plant-based alternative.
This Rose Pistachio Cheesecake Ice Cream recipe is ready for easy copy-pasting into your WP Recipe Card plugin. Let me know if you’d like any adjustments! 🍦🌹✨
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Cuisine: Fusion (Middle Eastern, Mediterranean, European)
Nutrition
- Calories: ~280 kcal
- Sugar: ~18g
- Fat: 20g
- Carbohydrates: ~22g
- Protein: ~4g