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Rose Pistachio Cheesecake Ice Cream

Rose Pistachio Cheesecake Ice Cream

Indulge in the exquisite delight of Rose Pistachio Cheesecake Ice Cream, a creamy no-churn dessert that beautifully blends the floral sweetness of rosewater with the nutty crunch of pistachios. Perfect for summer gatherings or festive occasions, this ice cream offers a refreshing treat that will impress your guests and elevate any dessert table. The soft pink hue, adorned with chopped pistachios, not only looks stunning but also delivers a delightful flavor experience. Whether enjoyed on its own or paired with fresh fruits and chocolate sauce, this elegant dessert is sure to become a favorite.

  • Total Time: 24 minute
  • Yield: Approximately 6 servings 1x

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1 teaspoon rose water (adjust to taste)
  • 1/2 cup chopped pistachios (plus extra for garnish)
  • 2–3 drops pink food coloring (optional)

Instructions

  1. In a mixing bowl, beat cream cheese until smooth. Add condensed milk, vanilla extract, and rose water; mix until creamy.
  2. In a separate bowl, whip heavy cream until stiff peaks form.
  3. Gently fold whipped cream into the mixture until fully combined.
  4. Stir in chopped pistachios and optional pink food coloring.
  5. Transfer mixture to a freezer-safe container; smooth the top and add extra pistachios for garnish.
  6. Freeze for at least 6 hours or overnight until firm. Serve chilled.
  • Author: Natalia
  • Prep Time: 20 minutes
  • Cook Time: None
  • Category: Dessert
  • Method: No-churn
  • Cuisine: International

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 24g
  • Sodium: 80mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 60mg

Keywords: Use cold ingredients for better whipping results. Adjust rose water according to taste preference. For added texture, try substituting pistachios with almonds or walnuts.