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Rose Pistachio Cheesecake Ice Cream

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A luxurious, creamy treat that combines the delicate floral flavor of rose with the nutty richness of pistachios and the tanginess of cheesecake, perfect for special occasions or indulgent moments.

Ingredients

1 cup heavy cream

1 cup whole milk

8 oz cream cheese, softened

1 cup granulated sugar

1/4 cup crushed pistachios

1 tablespoon rose water

1 teaspoon vanilla extract

A pinch of salt

1/2 cup crushed graham crackers (optional for cheesecake flavor)

Instructions

  1. In a medium bowl, whisk together the heavy cream, whole milk, and cream cheese until smooth and creamy.
  2. Add sugar, rose water, vanilla extract, and a pinch of salt, whisking until fully combined.
  3. Fold in the crushed pistachios, ensuring they are evenly distributed throughout the mixture.
  4. If using, fold in the crushed graham crackers for that cheesecake element.
  5. Pour the mixture into a shallow container or ice cream tin.
  6. Cover and freeze for 4-6 hours or overnight until firm. Stir the mixture every 2 hours for the first 4 hours to prevent ice crystals from forming and ensure a creamy consistency.
  7. Serve and enjoy your homemade rose pistachio cheesecake ice cream!

Notes

  • This recipe does not require an ice cream machine, just freezing and occasional stirring.
  • Store in an airtight container in the freezer for up to two weeks.
  • If the ice cream becomes too hard, let it sit at room temperature for 5-10 minutes before scooping.
  • Can substitute rose water with rose extract or vanilla extract if desired.
  • For a dairy-free version, use coconut cream or almond milk instead of heavy cream and whole milk.
  • Optional: Add fresh berries like raspberries or strawberries for extra flavor contrast.

Nutrition

Find it online: http://recipesbyjanet.com/rose-pistachio-cheesecake-ice-cream/