Rose Pistachio Cheesecake Ice Cream Recipe

Indulge in a luxurious dessert that’s as stunning as it is delicious—our Rose Pistachio Cheesecake Ice Cream Recipe. This no-churn delight combines the floral notes of rose, the rich crunch of pistachios, and the creamy decadence of cheesecake in every scoop. It’s the perfect exotic twist to refresh your summer dessert repertoire.

 Ingredients for Rose Pistachio Cheesecake Ice Cream

Here’s everything you’ll need to whip up this dreamy treat:

For the Ice Cream Base:

• 2 cups heavy whipping cream (chilled)

• 1 can (14 oz) sweetened condensed milk

• 8 oz cream cheese (softened)

• 1/4 cup granulated sugar

• 1/4 cup rose syrup or rose water (adjust to taste)

• 1 tsp vanilla extract

• A few drops of natural pink food coloring (optional)

For the Add-ins:

• 1/2 cup roasted pistachios (roughly chopped)

• 1/4 cup dried edible rose petals or candied rose bits

Kitchen Tools You’ll Need

• Electric hand mixer or stand mixer

• Mixing bowls

• Rubber spatula

• Loaf pan or freezer-safe container

• Measuring cups and spoons

• Ice cream scoop

 Step-by-Step Preparation Instructions

Step 1: Prep the Cheesecake Base

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the sweetened condensed milk, vanilla extract, and rose syrup. Mix until well combined. The mixture should be aromatic and slightly pink. Add food coloring if you prefer a deeper hue.

Step 2: Whip the Cream
3. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip.
4. Gently fold the whipped cream into the rose cream cheese mixture. Use a spatula and fold carefully to maintain the fluffy texture.

Step 3: Add Pistachios and Rose Petals
5. Fold in the chopped pistachios and edible rose petals, reserving a small portion of each for garnish.

Step 4: Freeze the Ice Cream
6. Transfer the mixture into a loaf pan or container. Smooth the top and sprinkle the reserved pistachios and rose petals for a beautiful finish.
7. Cover tightly with plastic wrap or a lid, and freeze for at least 6 hours or overnight for best texture.

 Helpful Tips for Making the Best Rose Pistachio Cheesecake Ice Cream

• Use high-quality rose syrup or rose water: This is key to achieving a truly elegant floral note without it tasting soapy. Adjust the quantity to your taste preference.

• Chill your bowl and beaters before whipping the cream: This helps it whip up faster and hold peaks better.

• Roast the pistachios lightly: Roasting enhances their flavor and provides a nice contrast to the creamy base.

• Add a swirl of raspberry or strawberry jam for a fruity contrast if you’re feeling adventurous.

• Presentation matters: Serve in crystal bowls or cones and garnish with a few whole pistachios and a sprinkle of rose petals.

Nutritional Information (Per Serving – Approximate)

• Calories: 310

• Total Fat: 24g

• Saturated Fat: 13g

• Carbohydrates: 20g

• Sugars: 17g

• Protein: 5g

Note: Nutritional values may vary depending on portion size and specific ingredient brands.

Conclusion: Why You’ll Fall in Love with This Ice Cream

There’s something truly magical about the Rose Pistachio Cheesecake Ice Cream Recipe. The harmonious blend of floral, nutty, and creamy elements makes it a standout among homemade frozen desserts. It’s not just an ice cream—it’s an experience. Whether you’re looking to impress guests or indulge in a solo treat, this unique fusion is guaranteed to enchant your taste buds and brighten your summer days.