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–+ servings
Delicious Rose Cheesecake Ice Cream with crushed Pistachios topping

Rose Cheesecake Ice Cream with Pistachios

This delightful Rose Cheesecake Ice Cream is infused with aromatic rose water and swirled with crunchy pistachios, making for a refreshing summer dessert.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Frozen Treat
Cuisine: American, Fusion
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups heavy whipping cream Can be replaced with coconut cream for a lighter version.
  • 1 cup sweetened condensed milk
  • 1 cup cream cheese, softened
  • 1 tablespoon rose water Adjust to taste.
  • 1/4 cup sugar Optional, depending on your sweetness preference.
  • 1 pinch salt
Mix-Ins
  • 1/2 cup pistachios, roughly chopped

Method
 

Preparation
  1. Ensure your cream cheese is at room temperature to prevent lumps.
  2. Whip the heavy cream in a large mixing bowl until stiff peaks form.
  3. In another bowl, combine cream cheese, condensed milk, sugar (if using), rose water, and salt. Beat until smooth and creamy.
Mixing
  1. Gently fold the whipped heavy cream into the cream cheese mixture, being careful not to deflate it.
  2. Stir in the chopped pistachios and taste to adjust sweetness or rose flavor.
Freezing
  1. Transfer the mixture into an airtight container and freeze for a few hours or ideally, overnight.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 3gFat: 20gSaturated Fat: 10gSodium: 100mgFiber: 1gSugar: 15g

Notes

For an elegant presentation, serve in waffle cones or bowls with a sprinkle of pistachios on top. This no-churn recipe doesn't require an ice cream maker. For variations, consider vegan alternatives and fruit swirls.

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