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Rose Pistachio Cheesecake Ice Cream Recipe

★★★★★

5 from 97 reviews
  • Author: Harper
  • Total Time: 6 hours 35 minutes (including chilling and freezing)
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Indulge in the luxurious and aromatic Rose Pistachio Cheesecake Ice Cream, a delightful frozen treat blending creamy cheesecake flavors with fragrant rose water and crunchy pistachios. Perfect for warm days or as an elegant dessert, this ice cream combines smooth cream cheese, floral hints, and nutty texture, all made effortlessly with an ice cream maker.

Ingredients

Scale

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
  • 1 ½ 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 the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to create the perfect base for your ice cream.
  2. Add Sugar: Mix in the granulated sugar thoroughly until it is fully combined with the cream cheese, ensuring a sweet and even texture.
  3. Incorporate Dairy: Pour in the heavy cream, whole milk, and sweetened condensed milk, whisking the mixture until it is completely smooth and free of lumps.
  4. Flavor the Mixture: Stir in the vanilla extract, rose water, and lemon zest carefully to infuse the ice cream base with floral and citrus notes.
  5. Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2-3 hours to allow it to become well chilled, which is essential for proper churning.
  6. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
  7. Fold in Mix-ins: During the last few minutes of churning, gently fold in the chopped pistachios and dried rose petals to distribute them evenly throughout the ice cream.
  8. Freeze to Firm Up: Transfer the churned ice cream to an airtight container, smooth the surface, and freeze for an additional 4-6 hours or until firm for the best scoopable texture.
  9. Garnish and Serve: When ready to enjoy, scoop the ice cream into bowls and garnish with extra chopped pistachios and dried rose petals to enhance both flavor and presentation.

Notes

  • Rose water can be potent; adjust the quantity to suit your taste preference.
  • Make sure the cream cheese is softened to avoid lumps in the ice cream base.
  • Use high-quality edible rose petals to ensure safety and enhance visual appeal.
  • For a dairy-free version, substitute cream cheese, heavy cream, and milk with appropriate plant-based alternatives.
  • Chilling the mixture well before churning is crucial for smooth texture.
  • If you do not have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm, but texture may vary.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (churning time)
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Keywords: Rose Pistachio Cheesecake Ice Cream, rose water ice cream, pistachio dessert, cheesecake ice cream, homemade ice cream recipe

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