Rose Pistachio Cheesecake Ice Cream Recipe
A luxurious and aromatic Rose Pistachio Cheesecake Ice Cream combining creamy cheesecake flavor with fragrant rose water and crunchy pistachios, perfect for a decadent dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
Ingredients
Ice Cream Base
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 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
- Beat Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth and creamy to create a smooth base for the ice cream.
- Add Sugar: Add the granulated sugar to the cream cheese and mix until fully combined, ensuring no lumps remain.
- Incorporate Dairy: Pour in the heavy cream, whole milk, and sweetened condensed milk while whisking continuously until the mixture is smooth and creamy.
- Add Flavorings: Stir in the vanilla extract, rose water, and lemon zest to infuse the mixture with floral and citrus notes.
- Chill Mixture: Cover the bowl and refrigerate the mixture for at least 3 hours until it is thoroughly chilled and ready for churning.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 25 minutes, until it reaches a soft-serve consistency.
- Add Pistachios and Rose Petals: In the last few minutes of churning, fold in the chopped pistachios and dried rose petals to evenly distribute them throughout the ice cream.
- Freeze to Firm: Transfer the churned ice cream to an airtight container, smooth the surface, and freeze for at least 6 hours until firm and scoopable.
- Serve: When ready, scoop the ice cream into bowls and garnish with extra pistachios and rose petals for an elegant presentation.
Notes
- Adjust rose water quantity according to your preference; too much can overpower the flavor.
- For a smoother texture, ensure the cream cheese is fully softened before mixing.
- If you don't have an ice cream maker, freeze the mixture and stir vigorously every 30 minutes until set.
- Use edible dried rose petals to avoid any bitterness or toxicity from non-edible flowers.
- Pistachios can be lightly toasted to enhance their nutty flavor before adding.
- Cover tightly to prevent ice crystals from forming during freezing.
