Description
Indulge in the luxurious blend of floral rose water, crunchy pistachios, and rich cream cheese with this decadent Rose Pistachio Cheesecake Ice Cream. Perfect for a Middle Eastern-inspired dessert experience.
Ingredients
Scale
Cheesecake Ice Cream Base:
- 8 ounces cream cheese, softened
- 1 cup whole milk
- 1½ cups heavy cream
- ¾ cup granulated sugar
- 1 tablespoon rose water
- 1 teaspoon vanilla extract
Mix-Ins:
- ½ cup shelled pistachios, chopped
- ½ cup crushed graham crackers (optional)
- pink food coloring (optional)
Instructions
- Cheesecake Ice Cream Base: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually whisk in the milk until fully combined, followed by the sugar, rose water, vanilla extract, and heavy cream.
- Cover and chill the mixture in the refrigerator for at least 2 hours.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes.
- In the last 5 minutes of churning, add the chopped pistachios and crushed graham crackers if using.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Adjust rose water to taste—start with less if you’re not used to floral flavors.
- For extra texture, swirl in pistachio butter or rose petal jam before freezing.
- No ice cream maker? Freeze the mixture in a shallow pan and stir every 30–45 minutes until creamy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: ½ cup
- Calories: 310
- Sugar: 22g
- Sodium: 95mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
