Rose Pistachio Cheesecake Ice Cream
Treat yourself to a decadent and refreshing frozen treat with this Rose Pistachio Cheesecake Ice Cream recipe. Packed with the rich flavor of creamy pistachios, smooth cream cheese, and the delicate aroma of rosewater, this easy homemade ice cream is a dreamy summer dessert that tastes like it came from a gourmet gelato shop. Perfect for anyone searching for unique ice cream recipes, Middle Eastern-inspired desserts, or an elegant no-bake cheesecake spin!
Ingredients:
1 cup unsalted shelled pistachios (ground into a paste)
2 cups heavy cream
1 cup whole milk
8 oz cream cheese, softened
¾ cup granulated sugar
1 tablespoon rosewater
1 teaspoon vanilla extract
Pinch of salt
2 egg yolks (optional for a richer custard texture)
1 tablespoon honey (optional for extra natural sweetness)
Instructions:
Using a food processor or blender, grind the pistachios until they become a smooth, paste-like texture. Add a splash of milk or water if needed.
In a medium saucepan, mix the heavy cream, whole milk, and sugar. Heat gently over medium heat until the sugar dissolves and the mixture begins to simmer.
If using egg yolks: Temper the yolks with a small amount of the warm cream mixture, then return to the saucepan and cook until slightly thickened.
Remove from heat and stir in the cream cheese and pistachio paste. Mix until smooth and silky.
Add the rosewater, vanilla extract, and a pinch of salt. Stir well the floral rosewater will give the ice cream its signature luxurious flavor.
Let the mixture cool, then refrigerate for at least 4 hours or overnight. Chilling helps intensify the pistachio and rose flavors and creates a creamy texture when churned.
Pour the chilled mixture into your ice cream maker and churn according to your machine’s instructions (typically 20–30 minutes).
Transfer to an airtight container and freeze for 4 hours or until firm.
Rose Pistachio Ice Cream, Cheese cake Ice Cream, Homemade Ice Cream
