Rose Pistachio Cheesecake Ice Cream Recipe

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A luxurious, creamy no-churn ice cream infused with fragrant rose, crunchy pistachios, and rich cheesecake flavor—the perfect blend of elegance and indulgence!

Description

This no-churn rose pistachio cheesecake ice cream combines the floral elegance of rose water, the nutty crunch of pistachios, and the creamy tang of cheesecake for a dessert that feels like a celebration in every bite. Unlike traditional ice cream, this recipe requires no ice cream maker—just a mixer and a freezer! It’s perfect for dinner parties, festive occasions, or simply when you want to treat yourself to something extra special.

 Ingredients For Rose Pistachio Cheesecake Ice Cream Recipe

  • 1 ½ cups heavy whipping cream (cold)

  • 1 can (14 oz) sweetened condensed milk

  • 4 oz cream cheese (softened)

  • 2 tbsp rose water (adjust to taste)

  • 1 tsp vanilla extract

  • ½ cup pistachios (lightly toasted & chopped)

  • 2–3 tbsp dried rose petals (food grade, optional, for garnish)

  • Pinch of salt

Instructions

  1. Prepare cream cheese base – In a bowl, beat softened cream cheese until smooth and creamy.

  2. Add condensed milk – Mix in sweetened condensed milk, rose water, vanilla extract, and a pinch of salt until fully combined.

  3. Whip the cream – In a separate chilled bowl, whip heavy cream until stiff peaks form.

  4. Fold together – Gently fold whipped cream into the cream cheese mixture to create a light, airy texture.

  5. Add crunch – Fold in chopped pistachios, saving some for garnish.

  6. Freeze – Pour mixture into a loaf pan or freezer-safe container. Top with extra pistachios and rose petals. Cover with plastic wrap.

  7. Set – Freeze for at least 6 hours or overnight until firm.

  8. Serve – Scoop into bowls or cones, garnish with more rose petals & pistachios, and enjoy the floral, nutty indulgence

 Notes

  • Adjust rose water carefully—it’s strong, so a little goes a long way.

  • Toasting pistachios enhances their nutty flavor.

  • Rose petals are optional but add elegance and fragrance.

  • Use full-fat cream cheese for best richness.

Tips

  • For extra cheesecake vibes, fold in graham cracker chunks before freezing.

  • Chill your mixing bowl and whisk for easier cream whipping.

  • Drizzle with honey or white chocolate before serving for added decadence.

  • Store tightly covered in the freezer for up to 2 weeks.

 Servings

Makes 8 servings (about 1 ½ quarts of ice cream).

Nutritional Info (per serving, approx.)

  • Calories: 310

  • Protein: 6g

  • Fat: 22g

  • Carbs: 22g

  • Fiber: 1g

  • Sugar: 19g

Health Benefits

  • Pistachios – Rich in healthy fats, fiber, and antioxidants.

  • Rose water – Traditionally linked to calming and digestive benefits.

  • Cream cheese & cream – Provide calcium and protein (though indulgent!).

  • Homemade – Free from preservatives and artificial stabilizers.

Q&A

Q: Can I make this vegan?
A: Yes! Use coconut cream instead of heavy cream, vegan cream cheese, and a dairy-free condensed milk alternative.

Q: Can I reduce the sweetness?
A: Use unsweetened condensed milk alternatives or balance with fresh lemon zest for tang.

Q: Do I need an ice cream maker?
A: No—this is a no-churn recipe, just whip, fold, and freeze!

Q: Can I use fresh rose petals?
A: Only if they’re edible & pesticide-free. Otherwise, stick to food-grade dried petals.

Q: How do I prevent ice crystals?
A: Cover tightly with plastic wrap pressed against the surface before freezing.

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