Description
Rose Pistachio Cheesecake Ice Cream is a rich, creamy homemade frozen dessert with tangy cream cheese, fragrant rose water, crunchy pistachios, and delicate dried rose petals.
Ingredients
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons rose water, adjusted to taste
- 1 teaspoon lemon zest
- 1/2 cup chopped pistachios, plus more for garnish
- 2 tablespoons edible dried rose petals, plus more for garnish
Instructions
1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add the granulated sugar and mix until fully combined.
3. Pour in the heavy cream, whole milk, and sweetened condensed milk, then whisk until smooth.
4. Stir in the vanilla extract, rose water, and lemon zest.
5. Cover and refrigerate the mixture for at least 2–3 hours until well chilled.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
7. During the last few minutes of churning, add the chopped pistachios and dried rose petals.
8. Transfer the ice cream to an airtight container and smooth the top.
9. Freeze for at least 4–6 hours, or until firm.
10. Scoop into bowls and garnish with extra pistachios and rose petals before serving.
Notes
Use edible, food-safe dried rose petals only.
Rose water can vary in strength, so adjust to taste.
For the creamiest texture, make sure the base is fully chilled before churning.
Store tightly covered in the freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 28g
- Sodium: 125mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg