Rose Pistachio Cheesecake Ice Cream Recipe
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.
- 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
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
- 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.
- Add Sugar: Blend in the granulated sugar thoroughly, ensuring it is fully incorporated for sweetness and texture.
- Combine Dairy Ingredients: Pour in the heavy cream, whole milk, and sweetened condensed milk, whisking the mixture until completely smooth and homogeneous.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
