Description
This Rose Pistachio Cheesecake Ice Cream is a rich, creamy, and floral treat that combines the tangy goodness of cheesecake with the crunch of pistachios and the aromatic sweetness of rose. With a smooth texture and a refreshing flavor, this homemade ice cream is perfect for special occasions or as a luxurious dessert on a warm day.
Ingredients
Scale
- 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
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and mix until fully combined.
- Pour in the heavy cream, whole milk, and sweetened condensed milk, whisking until smooth.
- Stir in the vanilla extract, rose water, and lemon zest for added flavor.
- Cover and refrigerate the mixture for at least 2-3 hours until well chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- In the last few minutes of churning, fold in the chopped pistachios and rose petals to evenly distribute them throughout the ice cream.
- Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 4-6 hours, or until firm.
- When ready to serve, scoop into bowls and garnish with extra pistachios and rose petals for a beautiful presentation.
- Prep Time: 15 minutes
- Churning Time: 20 minutes