Rose Pistachio Cheesecake Ice Cream
A delightful blend of rose and pistachios in a creamy ice cream that everyone will love.
Ingredients
Main Ingredients
- 8 oz cream cheese, softened Ensure it's at room temperature for easier mixing.
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream, cold Cold cream helps to achieve stiff peaks.
- 1 tsp vanilla extract
- 1.5 tsp rose water Adjust to taste.
- 2 tbsp honey For sweetness adjustment.
- 1/4 cup chopped pistachios Freshly chopped for better flavor.
- 2 tbsp crushed graham crackers Optional for cheesecake texture.
- Extra for topping chopped pistachios Sprinkle on top before serving.
- Dried rose petals for topping food grade Use for decoration.
Instructions
Preparation
- In a large bowl, beat the cream cheese until completely smooth and fluffy.
- Add the sweetened condensed milk, vanilla extract, rose water, and honey. Mix until creamy and fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture until light and airy.
- Fold in the chopped pistachios and crushed graham crackers if using.
- Add small drops of pink food coloring or rose syrup and lightly swirl with a spoon for that gorgeous rose marble effect.
Freezing
- Transfer the mixture into a loaf pan or freezer-safe container.
- Sprinkle extra pistachios and dried rose petals on top for a bakery-style finish.
- Freeze for at least 6 hours or overnight until scoopable and firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping for the creamiest texture.
Notes
Store any leftovers in an airtight container in the freezer. Cover the surface with plastic wrap before sealing with the lid to prevent freezer burn. It can last for a couple of weeks, but it’s best enjoyed fresh.