Creamy Rose Pistachio Cheesecake Ice Cream

This Creamy Rose Pistachio Cheesecake Ice Cream is a dreamy fusion of floral, nutty, and tangy flavors in every spoonful. I took everything I love about rich cheesecake, infused it with delicate rosewater, and swirled in crunchy pistachios for a luxurious ice cream that’s both elegant and refreshing. No ice cream machine needed—just a few simple ingredients and a freezer.

Why I Love This Recipe

I love how this ice cream feels fancy but is so simple to make at home. The rosewater brings a soft floral note that pairs beautifully with the richness of the cheesecake base, and the chopped pistachios add just the right crunch. It’s not overly sweet, which makes it perfect for those days when I want something a little more sophisticated. Plus, the color is just stunning—it makes a beautiful dessert to serve when I want to impress guests (or just treat myself).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract
• 1–2 teaspoons rosewater (adjust to taste)
• ½ cup shelled pistachios, roughly chopped
• Optional: a few drops of natural pink food coloring for a blush tone

Directions

1. Whip the cream: In a large mixing bowl, I whip the heavy cream until soft peaks form. I usually use a hand mixer for this—it takes just a few minutes.

2. Make the cheesecake base: In another bowl, I beat the cream cheese until smooth, then mix in the sweetened condensed milk, vanilla, and rosewater. If I’m using food coloring, I add it here.

3. Combine: I gently fold the whipped cream into the cheesecake mixture until fully blended. Then I stir in most of the chopped pistachios, saving a few for the top.

4. Freeze: I pour the mixture into a loaf pan or freezer-safe container, smooth the top, and sprinkle the remaining pistachios over it. I cover it and freeze for at least 6 hours, or until firm.

5. Serve: When I’m ready to scoop, I let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easy serving.

Servings and Timing

• Servings: About 8

• Prep time: 15 minutes

• Freeze time: 6+ hours

• Total time: Around 6 hours and 15 minutes

Variations

• Rose & berry swirl: I swirl in raspberry or strawberry preserves just before freezing for a tart contrast.

• No nuts: I leave out the pistachios for a smoother, nut-free version.

• Crunchy crust swirl: Crumbled graham crackers or crushed shortbread cookies folded into the mix gives it more of a cheesecake vibe.

• Extra floral: A few dried edible rose petals stirred in or sprinkled on top adds a pretty finish.

• Dairy-free: I use a plant-based cream cheese, coconut cream, and condensed coconut milk to keep it vegan.

Storage/Reheating

• Storage: I keep it in an airtight freezer-safe container for up to 2 weeks for best texture and flavor.

• Preventing ice crystals: I press a piece of plastic wrap or parchment directly onto the surface before sealing the container to help keep it smooth.

• Softening for serving: I always let it sit at room temperature for a few minutes before scooping—it’s creamier that way.

FAQs

What does rosewater taste like?

Rosewater has a light, floral flavor—kind of like how roses smell, but in a subtle, sweet way. A little goes a long way, so I always start with a small amount and adjust to taste.

Can I make this without an ice cream maker?

Yes! This recipe is no-churn, so there’s no special equipment needed. Just mix, freeze, and enjoy.

Is it okay to use salted pistachios?

I prefer unsalted or lightly salted ones so they don’t overpower the delicate rose and cheesecake flavors, but if that’s all I have, I just rinse and pat them dry first.

Can I use another nut instead of pistachios?

Definitely. Crushed almonds, cashews, or even hazelnuts work nicely, though pistachios pair especially well with rose.

How do I keep it from getting icy?

Using full-fat ingredients and sealing the container tightly helps keep it creamy. I also avoid stirring it after freezing to prevent ice crystals from forming.

Conclusion

This Creamy Rose Pistachio Cheesecake Ice Cream is one of my favorite homemade desserts—rich, elegant, and full of texture. It’s the kind of treat I make when I want something that feels a little extra special but doesn’t take a lot of work. Whether I serve it in a fancy dish or sneak spoonfuls straight from the freezer, it always hits the spot. Let me know if you want to turn this into an ice cream sandwich or layered dessert—I’ve got ideas!

Creamy Rose Pistachio Cheesecake Ice Cream

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• Author: Mary
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: About 8 servings
• Category: Dessert
• Method: No-Churn / Freezer
• Cuisine: Middle Eastern-Inspired / Fusion
• Diet: Vegetarian

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Description

Creamy Rose Pistachio Cheesecake Ice Cream is a no-churn, elegant frozen dessert infused with delicate rosewater, swirled with rich cheesecake flavor, and studded with crunchy pistachios. This easy homemade ice cream is subtly floral, slightly tangy, and totally luxurious—perfect for impressing guests or indulging yourself. No ice cream maker required!

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Ingredients

• 8 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups heavy cream
• 1 teaspoon vanilla extract
• 1–2 teaspoons rosewater (to taste)
• ½ cup shelled pistachios, roughly chopped
• Optional: A few drops of natural pink food coloring

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Instructions

1. Whip the cream: In a large bowl, whip the heavy cream until soft peaks form using a hand mixer (or stand mixer).
2. Make the cheesecake base: In another bowl, beat cream cheese until smooth. Mix in sweetened condensed milk, vanilla extract, rosewater, and optional food coloring until fully combined.
3. Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in most of the chopped pistachios, reserving a few for topping.
4. Freeze: Transfer the mixture into a loaf pan or freezer-safe container. Smooth the top and sprinkle remaining pistachios over it. Cover tightly and freeze for at least 6 hours or overnight.
5. Serve: Let ice cream sit at room temperature for 5–10 minutes before scooping for a soft, creamy texture.

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Notes

• Customize the floral level: Start with 1 tsp of rosewater and increase gradually to avoid overpowering flavor.
• No-churn magic: Thanks to sweetened condensed milk, no ice cream machine is needed.
• Nut-free version: Skip pistachios for a smoother, allergy-friendly option.
• Graham swirl: Add crushed graham crackers or cookies for a cheesecake crust vibe.
• Dairy-free: Use plant-based cream cheese, coconut cream, and sweetened condensed coconut milk for a vegan-friendly option.