If you adore the delightful fusion of floral notes and nutty crunch wrapped up in creamy indulgence, then the Rose Pistachio Cheesecake Ice Cream Recipe is about to become your new obsession. This luscious frozen treat combines the tangy richness of cheesecake with the fragrant hint of rose water and the satisfying texture of crunchy pistachios. Each bite is like a little celebration of flavors and textures, making it a perfect dessert to impress guests or simply treat yourself on a cozy night in.
Ingredients You’ll Need
Getting started with this Rose Pistachio Cheesecake Ice Cream Recipe is a breeze because it uses simple, familiar ingredients that come together beautifully to create a dessert that’s as elegant as it is delicious. Each component brings its own magic, from the creamy tang of cream cheese to the floral whisper of rose water.
- Cream cheese (8 oz, softened): Provides that classic cheesecake tang and creamy base essential for the ice cream’s rich texture.
- Heavy cream (1 cup): Adds luscious creaminess and helps achieve the perfect ice cream consistency.
- Whole milk (1 cup): Lightens the mixture slightly while retaining creaminess.
- Granulated sugar (½ cup): Sweetens the ice cream evenly without overpowering the other flavors.
- Sweetened condensed milk (½ cup): Intensifies the creaminess and sweetness while aiding in a smooth texture.
- Vanilla extract (1 teaspoon): Enhances depth of flavor and balances the floral and nutty notes.
- Rose water (1½ teaspoons): The star flavoring that lends an enchanting, aromatic floral essence—adjust to your taste.
- Lemon zest (1 teaspoon): Adds a bright citrusy lift, keeping the flavors fresh and vibrant.
- Chopped pistachios (½ cup, plus more for garnish): Adds delightful crunch and a buttery richness that complements the rose beautifully.
- Edible dried rose petals (2 tablespoons, plus more for garnish): Elevate both the look and floral aroma, making the ice cream truly special.
How to Make Rose Pistachio Cheesecake Ice Cream Recipe
Step 1: Beat the Cream Cheese Until Smooth
Start by softening your cream cheese so it’s easy to whip. Beat it in a large bowl until silky smooth, making sure there are no lumps. This creamy base sets the stage for the richness and cheesecake flavor that defines this ice cream.
Step 2: Mix in the Granulated Sugar
Add the granulated sugar to the cream cheese and mix well until fully combined. The sugar will balance the tanginess and help create a luscious sweetness that melts perfectly on your tongue.
Step 3: Whisk in Cream, Milk, and Condensed Milk
Pour in the heavy cream, whole milk, and sweetened condensed milk. Whisk everything together until the mixture is smooth and uniform. This blend forms the silky texture you crave in a high-quality homemade ice cream.
Step 4: Stir in Vanilla, Rose Water, and Lemon Zest
Now for the magic touch! Add the vanilla extract, rose water, and lemon zest. The rose water brings a fragrant floral note, while lemon zest brightens the flavors and vanilla ties everything together.
Step 5: Chill the Mixture
Cover your mixture and let it chill in the fridge for 2 to 3 hours. This resting time not only cools the base but lets all the flavors meld beautifully before you churn.
Step 6: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn it following the machine’s instructions—usually about 20 to 25 minutes. The transformation from liquid to creamy frozen treat is simply mesmerizing.
Step 7: Fold in Pistachios and Rose Petals
In the last few minutes of churning, gently fold in the chopped pistachios and edible dried rose petals. This ensures they’re evenly distributed and retain some of their crunch and floral punch.
Step 8: Freeze Until Firm
Transfer the freshly churned ice cream to an airtight container. Smooth the top and freeze for at least 4 to 6 hours so the texture firms up to a perfect scoopable consistency.
Step 9: Serve with Garnishes
When ready to enjoy, scoop your Rose Pistachio Cheesecake Ice Cream Recipe into bowls or cones and sprinkle extra pistachios and rose petals on top for that picture-perfect finishing touch.
How to Serve Rose Pistachio Cheesecake Ice Cream Recipe
Garnishes
Sprinkling additional chopped pistachios and edible rose petals on each serving not only ups the visual appeal but also enhances every bite with extra texture and floral notes. A drizzle of honey or a light dusting of crushed cardamom can also add delightful complexity.
Side Dishes
This ice cream pairs wonderfully with light, fresh desserts like lemon shortbread cookies, rose-flavored macarons, or even a small slice of plain pound cake. These sides complement the creamy, floral profile without overshadowing the ice cream’s unique flavor.
Creative Ways to Present
For a stunning presentation, serve scoops in delicate glass cups layered with crumbled pistachio biscotti or a rose petal-infused syrup. You might also consider serving it in edible rose-shaped meringue cups for an elegant twist that is sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Rose Pistachio Cheesecake Ice Cream Recipe is best stored in an airtight container in the freezer. This keeps the ice cream fresh and prevents it from absorbing any unwanted odors or freezer burn.
Freezing
If you want to prepare this ice cream in advance, you can make it up to a week ahead. Just be sure to give it a good stir before serving to restore creaminess after extended freezing.
Reheating
Unlike warm dishes, ice cream is best enjoyed cold! However, if the ice cream is too firm, let it sit at room temperature for 5 to 10 minutes before scooping to soften slightly and bring out all those wonderful flavors.
FAQs
Can I substitute rose water if I don’t have it?
Rose water is crucial to the unique character of this recipe, but if you can’t find it, try a small amount of orange blossom water or vanilla extract. Keep in mind, the flavor will be different and less floral.
Do I need an ice cream maker to make this recipe?
While an ice cream maker makes churning easier and yields creamier results, you can adapt this recipe using a no-churn method by freezing and stirring the mixture every 30 minutes until set.
Are the rose petals safe to eat?
Absolutely! Make sure you use edible dried rose petals sourced specifically for culinary use—they shouldn’t have any added chemicals or pesticides.
Can I make this vegan?
This recipe relies heavily on dairy and cream cheese for its texture and flavor, so making a vegan version would require specialized substitutes like vegan cream cheese and coconut milk, which would change the taste and texture significantly.
How can I adjust the sweetness?
If you prefer a less sweet ice cream, try reducing the granulated sugar by a couple of tablespoons. The sweetened condensed milk also contributes sweetness, so adjust carefully to maintain balance.
Final Thoughts
This Rose Pistachio Cheesecake Ice Cream Recipe is a true delight that combines delicate floral notes with the nostalgic comfort of cheesecake and the satisfying crunch of pistachios. It’s a recipe that’s as rewarding to make as it is to eat, perfect for sharing or savoring solo with a good book or company. I encourage you to dive in and bring this beautiful frozen treat to your kitchen—your taste buds will thank you.
Print
Rose Pistachio Cheesecake Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 7 to 9 hours
- Yield: 6 servings
- Category: Dessert
- Method: Churning
- Cuisine: International
- Diet: Vegetarian
Description
Indulge in the luxurious and floral flavors of Rose Pistachio Cheesecake Ice Cream, a creamy homemade treat combining tangy cream cheese with fragrant rose water and crunchy pistachios. Perfect for dessert lovers seeking a unique and elegant frozen delight.
Ingredients
Ice Cream Base
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1½ teaspoons rose water (adjust to taste)
- 1 teaspoon lemon zest
Add-ins and Garnish
- ½ cup chopped pistachios (plus more for garnish)
- 2 tablespoons edible dried rose petals (plus more for garnish)
Instructions
- Prepare Cream Cheese: Beat the softened cream cheese in a large bowl until smooth and creamy, ensuring there are no lumps for a silky ice cream texture.
- Add Sugar: Incorporate the granulated sugar and mix well until fully combined with the cream cheese.
- Combine Dairy: Pour in the heavy cream, whole milk, and sweetened condensed milk. Whisk the mixture until it becomes smooth and uniform.
- Flavor the Base: Stir in vanilla extract, rose water, and lemon zest thoroughly to infuse the ice cream with fragrant, floral, and citrus notes.
- Chill Mixture: Cover the bowl and refrigerate the mixture for 2 to 3 hours until it is well chilled, which helps improve the texture during churning.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until it reaches a soft-serve consistency.
- Add Pistachios and Rose Petals: In the final few minutes of churning, fold in the chopped pistachios and dried rose petals evenly to distribute the crunchy and floral elements throughout the ice cream.
- Freeze Until Firm: Transfer the churned ice cream into an airtight container, smooth the top, then freeze for 4 to 6 hours until fully firm.
- Serve: Scoop the ice cream into bowls or cones and garnish with extra chopped pistachios and dried rose petals for an elegant presentation.
Notes
- Adjust the amount of rose water to your taste preference, as it can be a strong flavor.
- Ensure cream cheese is softened to room temperature for easier mixing and smoother ice cream.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to prevent ice crystals.
- Use edible dried rose petals for safety and flavor; avoid using non-edible decorative petals.
- For an extra creamy texture, use full-fat dairy as specified.
