Indulge your senses with Rose Pistachio Cheesecake Ice Cream, a dreamy blend of lush cream cheese, fragrant rose water, and the irresistible crunch of roasted pistachios. This enchanting dessert brings together the creaminess of classic cheesecake, the gentle floral notes of rose, and a satisfying nutty bite in every spoonful. It’s the kind of treat that feels both luxurious and comforting—perfect for special occasions or whenever you want to add a touch of magic to your day.
Ingredients You’ll Need
The beauty of this ice cream lies in its simple, high-quality ingredients—each one plays a vital role in building its unique flavor and creamy texture. Don’t be tempted to skip or substitute; every element from the rose water to the pistachios brings something special to the table!
- Cream cheese (8 oz, softened): The heart of the recipe, lending luscious cheesecake richness and tang.
- Whole milk (1 cup): Balances the richness and ensures a scoopable consistency.
- Heavy cream (1 cup): Adds luxurious creaminess and helps achieve that classic ice cream texture.
- Granulated sugar (3/4 cup): Sweetens the base just enough without overpowering the rose and pistachio flavors.
- Rose water (1 tablespoon): Infuses the ice cream with delicate floral notes—be sure to use a good-quality rose water for best results.
- Vanilla extract (1 teaspoon): Rounds out the flavors and enhances both the cheesecake and rose elements.
- Lemon juice (1/2 teaspoon): Adds a bright, subtle tang that wakes up the cream cheese base.
- Pinch of salt: Just a touch to balance the sweetness and deepen the overall flavor.
- Roasted pistachios (1/2 cup, chopped): Toasty, nutty, and vibrant—they add color, crunch, and a Middle Eastern flair.
- Crushed graham crackers (1/4 cup, optional): For a true cheesecake experience, these bring a buttery “crust” texture to the mix.
- Pink food coloring (a few drops, optional): For that iconic blush hue, making each scoop as beautiful as it is delicious.
How to Make Rose Pistachio Cheesecake Ice Cream
Step 1: Cream the Cheese
Start by placing your softened cream cheese in a large mixing bowl. Using a hand mixer or sturdy whisk, beat it until completely smooth and creamy. This step ensures your ice cream base is velvety and free from lumps, so take your time here—patience pays off with the silkiest results.
Step 2: Combine the Dairy and Sugar
Gradually add the whole milk, heavy cream, and granulated sugar to the bowl. Whisk everything together until the mixture is well combined and the sugar is fully dissolved. The cream and milk mellow out the tang of the cream cheese, while the sugar sweetens the base to perfection.
Step 3: Add Flavors and Color
Pour in the rose water, vanilla extract, lemon juice, and a pinch of salt. If you’d like your Rose Pistachio Cheesecake Ice Cream to have that pretty, pastel pink hue, mix in a few drops of pink food coloring now. Give everything a good stir so the flavors meld and the color is evenly distributed.
Step 4: Chill the Mixture
Cover the bowl and let the mixture chill in the refrigerator for at least 2 hours. This not only helps the flavors develop but also ensures the base is cold enough to churn into ice cream later. Don’t skip this step—cold ingredients lead to smoother, creamier ice cream!
Step 5: Churn to Perfection
After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes. The transformation here is pure magic—the base thickens into a soft, scoopable ice cream right before your eyes.
Step 6: Add Pistachios and Graham Crackers
During the last few minutes of churning, gently fold in the chopped roasted pistachios and, if you’re feeling extra decadent, the crushed graham crackers. These add a wonderful crunch and that signature cheesecake crust twist, making each bite of Rose Pistachio Cheesecake Ice Cream extra memorable.
Step 7: Freeze Until Firm
Transfer your freshly churned ice cream to an airtight container and freeze for at least 4 hours, or until set and scoopable. The wait is the hardest part, but it’s so worth it—this is when the flavors meld and the texture becomes perfectly creamy.
How to Serve Rose Pistachio Cheesecake Ice Cream
Garnishes
To make each bowl of Rose Pistachio Cheesecake Ice Cream a showstopper, sprinkle extra chopped pistachios on top, add a few edible rose petals, or even drizzle a touch of honey. These finishing touches not only make it beautiful but enhance the flavors and texture with every bite.
Side Dishes
This ice cream pairs beautifully with crisp butter cookies, shortbread, or even a slice of simple pound cake. For a Middle Eastern-inspired flair, serve alongside fresh figs or ripe strawberries—their sweetness and acidity are a lovely contrast.
Creative Ways to Present
Try serving Rose Pistachio Cheesecake Ice Cream in waffle cones lined with melted white chocolate, or scoop it into elegant glass cups for a more formal presentation. For a whimsical spin, sandwich it between pistachio macarons, or layer it in parfait glasses with crumbled graham crackers and whipped cream.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Rose Pistachio Cheesecake Ice Cream in an airtight container in the coldest part of your freezer. Press a piece of parchment or plastic wrap directly onto the surface before sealing to prevent ice crystals from forming, preserving that creamy texture for days.
Freezing
This ice cream stores beautifully for up to two weeks in the freezer. The rose and pistachio flavors remain vibrant, though the texture is at its best within the first five days. If storing longer, let the container sit out for a few minutes before scooping to soften slightly.
Reheating
Ice cream doesn’t need reheating, of course, but for the best scooping experience, let your Rose Pistachio Cheesecake Ice Cream sit at room temperature for 5 to 10 minutes before serving. This little wait brings out its creaminess and makes serving a breeze.
FAQs
Can I make Rose Pistachio Cheesecake Ice Cream without an ice cream maker?
Absolutely! For a no-churn version, simply whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture. Pour into a loaf pan, swirl in the pistachios and graham crackers, and freeze until firm—no machine needed.
How strong is the rose flavor?
The rose flavor is delicate and floral, not overpowering. If you’re new to rose water, start with half a tablespoon and adjust to your taste. The cream cheese and vanilla balance it beautifully, so it’s fragrant without being perfumey.
Can I substitute the pistachios with another nut?
While pistachios offer a classic pairing with rose, you can absolutely try chopped almonds, hazelnuts, or even walnuts for a different twist. Each brings its own character, but pistachios do provide the most authentic flavor and color.
Is the food coloring necessary?
Not at all! The pink hue is purely for visual appeal. If you prefer to keep things natural, simply omit it—the ice cream will still taste wonderful, with a creamy off-white color flecked with green pistachios.
What’s the best way to serve this ice cream at a party?
For a party, scoop Rose Pistachio Cheesecake Ice Cream into small bowls or cones and top each with a sprinkle of pistachios and a few edible rose petals. You can even set up a DIY sundae bar with extra toppings like honey, berries, and crushed cookies for guests to customize their treats.
Final Thoughts
I can’t wait for you to experience the magic of Rose Pistachio Cheesecake Ice Cream—it’s truly a dessert that turns any day into a special occasion. Gather your ingredients and treat yourself and your loved ones to this unforgettable, creamy delight!
Print
Rose Pistachio Cheesecake Ice Cream Recipe
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicate and creamy Rose Pistachio Cheesecake Ice Cream, a luxurious homemade treat blending the tangy richness of cream cheese with aromatic rose water and crunchy roasted pistachios. This Middle Eastern-inspired dessert offers a unique floral twist perfect for warm days or special occasions.
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon rose water
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- Pinch of salt
- 1/2 cup chopped roasted pistachios
Optional Ingredients
- 1/4 cup crushed graham crackers
- A few drops of pink food coloring
Instructions
- Prepare Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps for a silky texture.
- Mix Dairy and Sugar: Gradually whisk in the whole milk, heavy cream, and granulated sugar until fully combined and the sugar is completely dissolved, creating a sweet, smooth base.
- Add Flavorings: Stir in the rose water, vanilla extract, lemon juice, and a pinch of salt, mixing thoroughly to blend the floral and citrus notes evenly throughout the mixture.
- Add Color (Optional): If desired, add a few drops of pink food coloring to achieve a soft rose hue, gently mixing until the color is uniform.
- Chill Mixture: Cover and chill the mixture in the refrigerator for at least 2 hours to develop flavor and ensure it is cold enough for churning.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it thickens to a soft-serve consistency.
- Incorporate Mix-Ins: In the last few minutes of churning, fold in the chopped roasted pistachios and crushed graham crackers if using, distributing them evenly without overmixing.
- Freeze to Set: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm enough to scoop.
Notes
- Adjust the rose water quantity to taste, starting with 1/2 tablespoon for a milder floral flavor if preferred.
- For a no-churn version, fold whipped cream into the cream cheese mixture and freeze in a loaf pan instead of using an ice cream maker.
- Graham crackers add a cheesecake crust flavor and crunch but can be omitted for a smoother texture.
- Prep Time: 15 minutes (plus 2 hours chilling and 4 hours freezing)
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 22g
- Sodium: 95mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
