Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rose Pistachio Cheesecake Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 82 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Add Sugar: Incorporate the granulated sugar and mix well until fully combined with the cream cheese.
  3. Combine Dairy: Pour in the heavy cream, whole milk, and sweetened condensed milk. Whisk the mixture until it becomes smooth and uniform.
  4. Flavor the Base: Stir in vanilla extract, rose water, and lemon zest thoroughly to infuse the ice cream with fragrant, floral, and citrus notes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://slsrecipes.com/rose-pistachio-cheesecake-ice-cream-recipe-2/