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
