Rose Pistachio Cheesecake Ice Cream: How to Make This Dreamy Treat
This Rose Pistachio Cheesecake Ice Cream is creamy, floral, and crunchy an elegant frozen dessert swirling cheesecake, nutty pistachios, and subtle rose flavor in every bite. Perfect for summer gatherings or special occasions.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 6 hours
- Yield: 6 servings 1x
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/4 cup sugar
- 2 tbsp rose water
- 1/2 cup shelled pistachios, chopped
- 1/2 cup crushed graham crackers
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 1. Beat cream cheese until smooth.
- 2. Add heavy cream, condensed milk, sugar, rose water, vanilla, and salt; mix well.
- 3. Fold in pistachios and graham crackers.
- 4. Pour mixture into a freezer-safe container.
- 5. Freeze for at least 6 hours or overnight.
- 6. Scoop and serve garnished with extra pistachios or rose petals.
Notes
- Adjust rose water to preference (delicate flavor).
- Substitute almonds for pistachios if desired.
- No ice cream maker needed just freeze and stir once halfway.
- Pairs beautifully with shortbread or fresh berries.
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 24g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: rose pistachio ice cream, cheesecake ice cream, easy summer dessert, floral frozen treat