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!
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
Instructions
- Whip the cream: In a large bowl, whip the heavy cream until soft peaks form using a hand mixer (or stand mixer).
- 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.
- 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.
- 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.
- Serve: Let ice cream sit at room temperature for 5–10 minutes before scooping for a soft, creamy texture.
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.
