Rose Pistachio Cheesecake Ice Cream Recipe

Introduction

This Rose Pistachio Cheesecake Ice Cream offers a unique blend of creamy richness and floral elegance. The delicate rose water pairs beautifully with crunchy pistachios, creating a refreshing treat perfect for warm days or special occasions.

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
• 1 ½ 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

1. Step 1: In a large mixing bowl, beat the cream cheese until smooth.
2. Step 2: Add the granulated sugar and mix until fully combined.
3. Step 3: Pour in the heavy cream, whole milk, and sweetened condensed milk, whisking until smooth.
4. Step 4: Stir in the vanilla extract, rose water, and lemon zest for added flavor.
5. Step 5: Cover and refrigerate the mixture for at least 2-3 hours until well chilled.
6. Step 6: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
7. Step 7: In the last few minutes of churning, fold in the chopped pistachios and rose petals to evenly distribute them throughout the ice cream.
8. Step 8: Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 4-6 hours, or until firm.
9. Step 9: When ready to serve, scoop into bowls and garnish with extra pistachios and rose petals for a beautiful presentation.

Tips & Variations

• Adjust the amount of rose water according to your preference; start with less and add more if needed for a subtler floral note.
• For a nut-free version, omit pistachios or substitute with toasted coconut flakes.
• Use high-quality edible rose petals to ensure safety and enhance the flavor.
• Chilling the mixture thoroughly before churning improves texture and creaminess.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, let it sit at room temperature for 5-10 minutes or scoop with a warm spoon for easier portioning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can. Pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes for 2-3 hours to break up ice crystals and mimic churning.

Is rose water necessary for this recipe?

Rose water provides the distinct floral flavor that defines this ice cream. You can omit it, but the taste will be less aromatic and unique.

Rose Pistachio Cheesecake Ice Cream Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

This Rose Pistachio Cheesecake Ice Cream combines the creamy richness of cheesecake with delicate floral notes of rose water and the crunch of pistachios. An elegant, homemade frozen treat perfect for dessert lovers looking for a unique flavor experience.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 25 minutes (churning time)
• Total Time: 7 hours (including chilling and freezing times)
• Yield: Approximately 1 quart (4 servings) 1x
• Category: Dessert
• Method: Blending
• Cuisine: International Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Ice Cream Base

• 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
• 1 ½ teaspoons rose water (adjust to taste)
• 1 teaspoon lemon zest

Add-ins and Garnish

• ½ cup chopped pistachios (plus more for garnish)
• 2 tablespoons edible dried rose petals (plus more for garnish)

Instructions

1. Prepare Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until it reaches a smooth and creamy consistency with no lumps.
2. Add Sugar: Blend in the granulated sugar thoroughly, ensuring it is fully incorporated for sweetness and texture.
3. Combine Dairy Ingredients: Pour in the heavy cream, whole milk, and sweetened condensed milk, whisking the mixture until completely smooth and homogeneous.
4. Flavor the Mixture: Stir in the vanilla extract, rose water, and lemon zest to infuse the ice cream base with floral and citrus notes for a delicate flavor profile.
5. Chill the Mixture: Cover the bowl tightly and refrigerate for at least 2 to 3 hours to let the flavors meld and ensure the base is well chilled before churning.
6. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20 to 25 minutes, until it reaches soft-serve consistency.
7. Incorporate Pistachios and Rose Petals: During the last few minutes of churning, gently fold in the chopped pistachios and dried rose petals to evenly distribute texture and flavor throughout the ice cream.
8. Freeze to Firm: Transfer the churned ice cream into an airtight container, smooth the top evenly, and freeze for at least 4 to 6 hours until the ice cream is firm and scoopable.
9. Serve and Garnish: When ready to enjoy, scoop the ice cream into serving bowls and garnish with additional chopped pistachios and edible rose petals for a beautiful and flavorful presentation.

Notes

• Adjust rose water quantity according to your preference for floral intensity.
• Use softened cream cheese to avoid lumps in the ice cream base.
• Ensure the ice cream mixture is well chilled before churning to improve texture.
• Freeze the churned ice cream long enough to get a firm texture ideal for scooping.
• Edible dried rose petals can be sourced from specialty food stores or online.

Keywords: Rose Pistachio Cheesecake Ice Cream, homemade ice cream, floral ice cream, pistachio dessert, creamy cheesecake ice cream, rose water ice cream