Dessert

Rose Pistachio Cheesecake Ice Cream Recipe

ByHarper Ellington January 10, 2026January 10, 2026

Introduction

This Rose Pistachio Cheesecake Ice Cream offers a fragrant and creamy treat that’s perfect for warm days or whenever you’re craving something special. The delicate rose water pairs beautifully with crunchy pistachios and tangy cream cheese for a unique dessert experience.

The image shows a white bowl with a gold rim filled with four large scoops of creamy white ice cream. The ice cream has pink swirls running through it and is dotted with green pistachio pieces throughout each scoop. The texture of the ice cream looks smooth and soft, with the pistachios adding a crunchy contrast. This bowl of ice cream sits on a white marbled surface with a blurred green natural background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 ½ teaspoons rose water (adjust to taste)
1 teaspoon lemon zest
½ cup chopped pistachios (plus more for garnish)
2 tablespoons edible dried rose petals (plus more for garnish)

Instructions

Step 1: In a large mixing bowl, beat the cream cheese until smooth.
Step 2: Add the granulated sugar and mix until fully combined.
Step 3: Pour in the heavy cream, whole milk, and sweetened condensed milk, whisking until the mixture is smooth.
Step 4: Stir in the vanilla extract, rose water, and lemon zest for added flavor.
Step 5: Cover and refrigerate the mixture for at least 2-3 hours until well chilled.
Step 6: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
Step 7: In the last few minutes of churning, fold in the chopped pistachios and dried rose petals to evenly distribute them throughout the ice cream.
Step 8: Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 4-6 hours until firm.
Step 9: When ready to serve, scoop into bowls and garnish with extra pistachios and rose petals for a beautiful presentation.

Tips & Variations

Adjust the amount of rose water carefully; it’s potent, and a little goes a long way to avoid overpowering the flavor.
For a vegan version, substitute cream cheese and dairy with coconut cream and a plant-based cream cheese alternative.
Try adding a swirl of honey or rose syrup before freezing to enhance the floral notes.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks to maintain freshness. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

How to Serve

The image shows a white bowl with a golden rim filled with four large scoops of pistachio and rose ice cream. Each scoop is creamy white with bright pink rose streaks swirled throughout and dotted with small green pistachio pieces. The texture looks smooth and slightly soft, as if just scooped. The bowl sits on a white marbled surface with some greenery blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can. Pour the mixture into a shallow container and freeze it, stirring every 30 minutes for about 2-3 hours to break up ice crystals and create a smoother texture.

Are the rose petals safe to eat?

Use only edible, food-grade dried rose petals to ensure they are safe and free from pesticides or chemicals. They add a lovely aroma and decorative touch.