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Rose Pistachio Cheesecake Ice Cream

Rose Pistachio Cheesecake Ice Cream: A Floral Delight Treat

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Experience the luxurious fusion of floral notes and crunchy pistachios with this Rose Pistachio Cheesecake Ice Cream, a perfect dessert for any occasion.
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Prep Time 30 minutes
Chilling Time 3 hours
Total Time 10 hours
Servings: 8 scoops
Course: Dessert
Cuisine: International
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 ounces Cream Cheese softened
  • 1 cup Granulated Sugar can substitute with coconut sugar
  • 1 cup Heavy Cream can substitute with coconut cream
  • 1/2 cup Whole Milk can substitute with almond or oat milk
  • 1/2 cup Sweetened Condensed Milk can use sweetened coconut milk
  • 1 teaspoon Vanilla Extract pure vanilla recommended
For Flavor
  • 2 teaspoons Rose Water adjust based on taste
  • 1 tablespoon Lemon Zest or orange zest for a twist
For the Mix-Ins
  • 1/2 cup Chopped Pistachios can substitute with almonds or walnuts
  • Edible Rose Petals optional but adds visual appeal

Equipment

  • ice cream maker
  • Mixing Bowl
  • Electric Mixer

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, using an electric mixer, beat 8 ounces of softened cream cheese on medium speed until smooth and creamy, about 1-2 minutes.
  2. Sprinkle in 1 cup of granulated sugar slowly while continuing to mix until fully incorporated, taking 1-2 minutes.
  3. Pour in 1 cup of heavy cream, 1/2 cup of whole milk, and 1/2 cup of sweetened condensed milk. Whisk together for 2-3 minutes until combined.
  4. Add 1 teaspoon of vanilla extract, 2 teaspoons of rose water, and the zest of one lemon, stirring gently for about a minute.
  5. Cover the bowl tightly with plastic wrap and refrigerate for 2-3 hours.
  6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions for about 20-25 minutes.
  7. During the last few minutes of churning, fold in 1/2 cup of chopped pistachios and a handful of edible rose petals.
  8. Transfer the churned mixture into an airtight container and freeze for 4-6 hours or until firm.
  9. Once frozen, scoop the ice cream into bowls or cones and garnish with additional chopped pistachios and edible rose petals.

Nutrition

Serving: 1scoopCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 100mgPotassium: 200mgSugar: 22gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for a smoother batter and chill the mixture fully before churning. Garnishes enhance flavor and presentation.

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