Rose Pistachio Cheesecake Ice Cream
A luxurious, homemade ice cream blending floral rose water, nutty pistachios, and creamy cheesecake for an elegant and indulgent dessert. Perfect for special occasions or impressing guests.
Equipment
- Ice cream maker
- Fine-mesh strainer
- Food processor
- Mixing bowls
- Whisk or hand mixer
Ingredients
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 6 oz cream cheese softened
- ½ cup raw unsalted pistachios (blanched, half ground, half chopped)
- 1 tsp vanilla extract
- 3 –4 drops rose water adjust to taste
- Pinch of salt
Instructions
- In a saucepan, warm the milk and sugar over medium heat until sugar dissolves. Do not boil.
- In a separate bowl, blend softened cream cheese with some of the warm milk mixture until smooth.
- Combine the cream cheese mixture with the rest of the milk and add heavy cream, vanilla, and a pinch of salt. Mix well.
- Stir in ground pistachio paste and chopped pistachios.
- Add 3–4 drops of rose water, stir, and taste. Adjust as needed.
- Strain the mixture through a fine-mesh sieve to ensure a smooth base.
- Chill the base for at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a freezer-safe container, cover with plastic wrap pressed to the surface, and freeze for 4–6 hours or until firm.
- Let soften for 10–15 minutes before serving. Garnish with chopped pistachios, dried rose petals, or graham cracker crumbs if desired.
Notes
Use high-quality pistachios for vibrant color and richer flavor.
Always add rose water sparingly and taste before increasing.
For extra cheesecake effect, swirl in crushed graham crackers before freezing.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 4gFat: 22gSugar: 19g
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