Rose Pistachio Cheesecake Ice Cream
A delightful and luxurious Rose Pistachio Cheesecake Ice Cream that combines the flavors of creamy cheesecake with fragrant rose water and crunchy pistachios.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
- 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
- ½ cup chopped pistachios (plus more for garnish)
- 2 tablespoons edible dried rose petals (plus more for garnish)
Instructions
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and mix until fully combined.
- Pour in the heavy cream, whole milk, and sweetened condensed milk, whisking until smooth.
- Stir in the vanilla extract, rose water, and lemon zest for added flavor.
- Cover and refrigerate the mixture for at least 2-3 hours until well chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- In the last few minutes of churning, fold in the chopped pistachios and rose petals to evenly distribute them throughout the ice cream.
- Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 4-6 hours, or until firm.
- When ready to serve, scoop into bowls and garnish with extra pistachios and rose petals for a beautiful presentation.
Notes
- Adjust the amount of rose water to suit your taste preference.
- For a richer flavor, let the ice cream sit in the freezer for longer before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg