Rose Pistachio Cheesecake Ice Cream
This Rose Pistachio Cheesecake Ice Cream is rich, floral, and ultra-creamy. With cream cheese for a cheesecake twist, aromatic rose water, crunchy pistachios, and delicate rose petals, it’s an elegant frozen dessert that’s both refreshing and indulgent.
Ingredients
- 8 oz cream cheese softened
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- 1½ tsp rose water adjust to taste
- 1 tsp lemon zest
- ½ cup chopped pistachios plus more for garnish
- 2 tbsp edible dried rose petals plus more for garnish
Instructions
- Beat cream cheese until smooth.
- Add sugar and mix until fully combined.
- Whisk in heavy cream, milk, and condensed milk until smooth.
- Stir in vanilla, rose water, and lemon zest.
- Chill for 2–3 hours.
- Churn in ice cream maker (20–25 mins).
- See full steps with tips & photos → https://p4pd.org/rose-pistachio-cheesecake-ice-cream-creamy/
Notes
- Adjust rose water to your liking—start with less and add more if desired.
- For a no-churn version, whip the cream separately before folding in the other ingredients, then freeze.
- Dried rose petals should be culinary-grade and unsprayed.
- Pairs beautifully with cardamom shortbread or fresh berries.