Why You’ll Love This Recipe
This ice cream is an absolute crowd-pleaser, offering a perfect blend of creamy, floral, and nutty flavors. It’s not only easy to make with minimal ingredients, but it’s also a no-churn recipe that doesn’t require an ice cream maker. Whether you’re a fan of cheesecake, pistachios, or just looking for something new, this frozen dessert will tick all the boxes. With just a little prep time and a few hours of freezing, you can enjoy a refreshing, indulgent treat that’s sure to become a favorite.
Ingredients
- 2 cups heavy whipping cream
- 1 cup condensed milk
- ½ cup cream cheese, softened
- 1 tsp rose water
- ½ tsp vanilla extract
- ½ cup chopped pistachios
- 2 tbsp powdered sugar
- A few drops pink food coloring (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a bowl, beat cream cheese, condensed milk, rose water, vanilla extract, and powdered sugar until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture, ensuring it’s well combined but light and airy.
- Add chopped pistachios and food coloring (if using), then gently mix to incorporate.
- Transfer the mixture to a freezer-safe container and freeze for at least 6 hours or overnight.
- Serve chilled and garnish with extra pistachios if desired.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Freezing Time: 6 hours
- Total Time: 6 hours 15 minutes
Variations
- Nuts: While pistachios are the star of this recipe, feel free to swap them for other nuts like almonds, walnuts, or hazelnuts for a unique twist.
- Flavors: Add a hint of cardamom or orange blossom water in place of rose water for a different floral flavor.
- Dairy-Free: Use dairy-free heavy cream and cream cheese to make this a dairy-free option.
- Add-ins: Swirl in a fruit preserve, such as raspberry or strawberry, before freezing for an added burst of fruity flavor.
Storage/Reheating
- Store this ice cream in an airtight container in the freezer for up to 1-2 weeks.
- To reheat, simply allow the ice cream to sit at room temperature for a few minutes before scooping.
FAQs
How long does this Rose Pistachio Cheesecake Ice Cream last in the freezer?
This ice cream will stay fresh in the freezer for up to 2 weeks if stored properly in an airtight container.
Can I use a different type of cream for this recipe?
Heavy whipping cream is recommended for the best texture, but you can use a non-dairy cream alternative for a dairy-free version.
Can I omit the rose water?
Yes, if you’re not fond of floral flavors, you can leave out the rose water. You might want to replace it with another extract, such as almond or coconut, for a different flavor profile.
Do I need an ice cream maker for this recipe?
No, this is a no-churn ice cream recipe, so you don’t need an ice cream maker to make it.
Can I make this ahead of time?
Yes, this ice cream can be made the day before and kept in the freezer until you’re ready to serve it.
Can I add chocolate chips to this ice cream?
Yes, chocolate chips can be a great addition. Just fold them in along with the pistachios.
What can I use instead of powdered sugar?
Granulated sugar can work in place of powdered sugar, but powdered sugar is ideal for smoothness and sweetness without grittiness.
Is this ice cream suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free, as it contains no wheat or gluten-containing ingredients.
Can I adjust the sweetness of the ice cream?
If you prefer a less sweet ice cream, you can reduce the amount of powdered sugar to taste.
Is it okay to use roasted pistachios in this recipe?
Yes, roasted pistachios will add a deeper, slightly smoky flavor, which can enhance the overall taste of the ice cream.
Conclusion
This Rose Pistachio Cheesecake Ice Cream is the perfect dessert for anyone who loves creamy, floral, and nutty flavors. It’s simple to make, requires no churning, and delivers a luxurious, refreshing treat. Whether you’re serving it at a gathering or enjoying it as a solo indulgence, it’s a dessert that’s bound to impress.
Print
Rose Pistachio Cheesecake Ice Cream
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
: Indulge in the perfect blend of creamy cheesecake, floral rose, and crunchy pistachios with this no-churn Rose Pistachio Cheesecake Ice Cream. Easy to make with minimal ingredients, it’s a refreshing and luxurious treat, perfect for warm days or when you’re craving a unique dessert. This homemade ice cream is sure to become a favorite!
Ingredients
- 2 cups heavy whipping cream
- 1 cup condensed milk
- ½ cup cream cheese, softened
- 1 tsp rose water
- ½ tsp vanilla extract
- ½ cup chopped pistachios
- 2 tbsp powdered sugar
- A few drops pink food coloring (optional)
Instructions
- In a bowl, beat cream cheese, condensed milk, rose water, vanilla extract, and powdered sugar until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture until well combined, keeping it light and airy.
- Add chopped pistachios and food coloring (if using), and gently mix to combine.
- Transfer the mixture to a freezer-safe container and freeze for at least 6 hours, or overnight.
- Serve chilled, and garnish with extra pistachios if desired.
Notes
- Feel free to swap pistachios with other nuts like almonds, walnuts, or hazelnuts.
- For a unique twist, try replacing rose water with cardamom or orange blossom water.
- Make it dairy-free by using dairy-free cream cheese and heavy cream alternatives.
- Swirl in fruit preserves for an extra flavor boost.
- Prep Time: 15 minutes
- freezing time: 6 hours
- Category: Dessert
- Method: No-Churn
- Cuisine: International
