Rose Pistachio Cheesecake Ice Cream
A luxurious homemade dessert that combines the floral aroma of rose water, the nutty crunch of pistachios, and the creamy indulgence of cheesecake. Perfectly smooth and rich, this no-churn ice cream offers a unique and elegant treat for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Ice Cream Maker (optional)
- Freezer-safe Container
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- ½ cup milk
- ¼ cup rose water adjust to taste
- 1 tsp vanilla extract
- ¼ cup sugar
Add-ins
- ½ cup crushed pistachios
- 4 oz cream cheese softened
Instructions
- Gather all ingredients and ensure the cream cheese is softened to room temperature.
- In a mixing bowl, combine the heavy cream, condensed milk, and milk. Whisk until smooth and creamy.
- Add in the rose water, vanilla extract, sugar, and cream cheese. Blend until well combined and silky.
- Fold in the crushed pistachios gently using a spatula.
- Pour the mixture into an ice cream maker and churn for 20–25 minutes until thick and creamy. If not using an ice cream maker, transfer directly to a freezer-safe container.
- Cover and freeze for at least 4 hours or until firm.
- Scoop and serve topped with extra pistachios or a drizzle of honey.
Notes
For a vegan alternative, use coconut cream and dairy-free condensed milk. Add a touch of cardamom for warmth or swirl in raspberry puree for extra depth. Serve with shortbread or fresh fruit for a luxurious finish.