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