Rose Pistachio Cheesecake Ice Cream

Rose Pistachio Cheesecake Ice Cream is a luxurious and aromatic frozen treat that blends the floral elegance of rose with the nutty crunch of pistachios and the creamy tang of cheesecake. I love how this no-churn dessert feels both exotic and comforting, making it perfect for summer indulgence or a special occasion sweet.

Why You’ll Love This Recipe

I love how this recipe brings together unique and rich flavors in one smooth and dreamy scoop. The rose water adds a subtle floral note that pairs beautifully with the richness of the cheesecake base, while the pistachios give it texture and a hint of earthiness. The best part is that I don’t even need an ice cream maker—just a few ingredients, a mixer, and a freezer. It’s a dessert that’s as easy to make as it is impressive to serve.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Sweetened condensed milk

• Heavy whipping cream

• Rose water

• Pistachios, chopped

• Sugar (optional, depending on taste)

• A few drops of pink food coloring (optional, for visual appeal)

• Crushed graham crackers or biscuit crumbs (optional, for cheesecake texture)

directions

1. I start by beating the cream cheese until it’s smooth and creamy.

2. I mix in the sweetened condensed milk and rose water, and add sugar if I want it a bit sweeter.

3. In a separate bowl, I whip the heavy cream until stiff peaks form.

4. I gently fold the whipped cream into the cream cheese mixture to keep it light and airy.

5. If I’m using food coloring, I stir in a few drops until I get a soft pink hue.

6. I fold in the chopped pistachios and crushed graham crackers if I’m adding them.

7. I pour the mixture into a loaf pan or freezer-safe container, smoothing the top.

8. I cover and freeze it for at least 6 hours, or until firm.

Servings and timing

This recipe makes about 6 to 8 servings.
Prep time: 15 minutes
Freezing time: 6 hours
Total time: approximately 6 hours and 15 minutes

Variations

Sometimes I swirl in rose jam or a touch of honey for extra flavor. I’ve also used cardamom alongside the rose water for a spiced floral note. If I want more crunch, I add extra pistachios on top just before serving. And for a twist on the crust, I mix in shortbread or digestive biscuit crumbs instead of graham crackers.

storage/reheating

I store the ice cream in a tightly sealed container in the freezer for up to 2 weeks. When I’m ready to serve, I let it sit at room temperature for 5 to 10 minutes so it’s easier to scoop. Since it’s no-churn, it stays creamy and soft enough without needing to thaw too long.

FAQs

Can I make this without rose water?

Yes, I can leave out the rose water if I want a plain pistachio cheesecake flavor. Vanilla extract makes a good substitute for a more traditional taste.

Do I need an ice cream maker?

No, I don’t need an ice cream maker. This is a no-churn recipe, which means I just mix, freeze, and enjoy.

Can I use low-fat ingredients?

I can, but I prefer full-fat cream and cream cheese for the best texture and richness. Low-fat versions might make the ice cream more icy and less creamy.

What kind of pistachios should I use?

I like to use unsalted, shelled pistachios so they don’t overpower the sweetness of the ice cream. Roasted or raw both work, depending on preference.

Is this ice cream very floral?

It depends on how much rose water I add. I start with a small amount and adjust to taste—just enough to give a subtle floral note without being overpowering.

Conclusion

Rose Pistachio Cheesecake Ice Cream is one of those unforgettable desserts that combines elegance and indulgence in every bite. I love how the creamy base, delicate rose flavor, and nutty pistachios come together so effortlessly. Whether I’m serving it at a dinner party or sneaking a scoop straight from the freezer, it’s a treat that always feels a little extra special.

Rose Pistachio Cheesecake Ice Cream

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes
• Yield: 6-8 servings
• Category: Dessert
• Method: No-Churn
• Cuisine: Fusion
• Diet: Vegetarian

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Description

Rose Pistachio Cheesecake Ice Cream is a no-churn dessert combining floral rose water, crunchy pistachios, and rich cheesecake creaminess into a luxurious and aromatic frozen treat.

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Ingredients

• 8 oz cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy whipping cream
• 1 tsp rose water
• 1/2 cup chopped pistachios
• 2 tbsp sugar (optional, to taste)
• 2–3 drops pink food coloring (optional)
• 1/4 cup crushed graham crackers or biscuit crumbs (optional)

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Instructions

1. In a bowl, beat the cream cheese until smooth and creamy.
2. Mix in the sweetened condensed milk, rose water, and sugar if using.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until well combined.
5. Stir in pink food coloring, if desired, until a soft pink hue is achieved.
6. Fold in chopped pistachios and crushed graham crackers, if using.
7. Transfer the mixture to a loaf pan or freezer-safe container and smooth the top.
8. Cover and freeze for at least 6 hours or until firm.
9. Let sit at room temperature for 5–10 minutes before serving for easier scooping.

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Notes

• Swirl in rose jam or honey for added flavor.
• Add cardamom for a spiced floral twist.
• Top with extra pistachios before serving for more crunch.
• Substitute graham crackers with shortbread or digestive biscuits.

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Nutrition

• Serving Size: 1/8 of recipe
• Calories: 360
• Sugar: 28g
• Sodium: 95mg
• Fat: 26g
• Saturated Fat: 16g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg