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Rose Pistachio Cheesecake Ice Cream

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A luxurious and creamy no-churn cheesecake ice cream infused with fragrant rose water and studded with crunchy pistachios, combining floral and nutty flavors in a refreshing dessert.

Ingredients

Scale
  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese, softened
  • 2 tbsp rose water
  • 1 tsp vanilla extract
  • 1/2 cup shelled pistachios, chopped
  • 1–2 drops pink food coloring (optional)
  • Pinch of salt

Instructions

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the sweetened condensed milk, rose water, vanilla extract, food coloring (if using), and a pinch of salt. Mix until fully combined and smooth.
  3. In a separate bowl, whip the heavy cream to stiff peaks.
  4. Gently fold the whipped cream into the cream cheese mixture until well incorporated.
  5. Fold in the chopped pistachios, reserving a small amount for garnish if desired.
  6. Pour the mixture into a loaf pan or freezer-safe container, smoothing the top.
  7. Sprinkle reserved pistachios on top and cover the container tightly.
  8. Freeze for at least 6 hours or overnight until firm.
  9. Scoop and serve chilled.

Notes

  • Adjust rose water to taste; it can be strong for some palates.
  • Use roasted, unsalted pistachios for best flavor and texture.
  • No ice cream maker required—this is a no-churn recipe.

Nutrition

Keywords: rose pistachio ice cream, no churn cheesecake ice cream, floral ice cream, pistachio dessert, summer treat

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