If you love the enchanting combination of floral notes and nutty crunch, the Rose Pistachio Cheesecake Ice Cream Recipe is about to become your new obsession. This divine frozen treat blends the creamy decadence of cheesecake with fragrant rose water and the rich texture of pistachios, creating a luscious dessert that feels both elegant and comforting. Whether you’re whisking it up for a special occasion or just because you deserve an indulgent moment, this recipe promises to delight your taste buds and impress anyone lucky enough to share a scoop.
Ingredients You’ll Need
Creating this Rose Pistachio Cheesecake Ice Cream Recipe is straightforward, thanks to a handful of simple ingredients that each play a crucial role. From the creamy base to the aromatic touch of rose and crunchy pistachios, every component brings unique flavor and texture to the final masterpiece.
- Heavy cream (1 1/2 cups): Adds rich creaminess essential for that luscious ice cream texture.
- Whole milk (1 1/2 cups): Balances the cream with lightness to smooth out the base.
- Cream cheese (8 ounces, softened): Provides the signature tangy richness of cheesecake.
- Granulated sugar (3/4 cup): Sweetens the ice cream perfectly without overpowering.
- Rose water (1 teaspoon): Offers a gentle floral aroma that elevates the flavor elegantly.
- Vanilla extract (1/4 teaspoon): Enhances the overall depth of the ice cream’s flavor.
- Shelled pistachios, chopped (1/2 cup plus extra): Brings wonderful crunch and earthiness throughout.
- Pinch of salt: Balances sweetness and intensifies all the other flavors.
- Cream cheese (4 ounces, softened): Used again to create the luscious pistachio cheesecake swirl.
- Powdered sugar (2 tablespoons): Sweetens the swirl mixture smoothly without graininess.
- Milk (1 tablespoon): Helps the swirl mixture blend perfectly for a silky texture.
How to Make Rose Pistachio Cheesecake Ice Cream Recipe
Step 1: Warm the Cream and Milk
Start by gently warming your heavy cream and whole milk in a medium saucepan over medium heat. Stir occasionally and watch carefully as steam starts to rise—the goal is warmth, not boiling. This step primes the base for smooth incorporation with the cream cheese without curdling.
Step 2: Beat Cream Cheese and Sugar
While the dairy warms, take your softened cream cheese and granulated sugar and beat them together until creamy and smooth. This creates the rich, velvety foundation of your cheesecake ice cream. Then, add the rose water, vanilla extract, and a pinch of salt—these little additions bring that subtle floral note and depth to the mix.
Step 3: Combine Dairy and Cheesecake Mixture
Slowly pour your warmed cream and milk into the cream cheese blend, whisking constantly. This gentle process keeps the texture silky and prevents lumps. Fold in the chopped pistachios for those satisfying bursts of crunch, then chill the mixture in the refrigerator for 2–3 hours or, even better, overnight. This step allows all the flavors to meld beautifully.
Step 4: Prepare the Pistachio Cheesecake Swirl
In a separate bowl, whip together the softened cream cheese with powdered sugar, milk, and vanilla until you get a smooth, creamy swirl base. Mix in the chopped pistachios for texture that will make your ice cream texturally irresistible when swirled throughout.
Step 5: Churn the Ice Cream
Once your ice cream base is perfectly chilled, pour it into your ice cream maker. Churn following the manufacturer’s instructions, usually around 20–25 minutes, until it reaches a soft-serve consistency. This transformation is magical, turning your mixture into fluffy, creamy ice cream.
Step 6: Add the Pistachio Swirl
Transfer your churned ice cream to an airtight container and dollop the pistachio cheesecake swirl on top. Use a butter knife or spoon to gently swirl it through, creating beautiful streaks of creamy texture and green pistachio goodness.
Step 7: Freeze Until Firm
Place the container in the freezer and let it firm up for at least 4 hours. This waiting period lets your creation set perfectly, ensuring each scoop is indulgently creamy with delightful pockets of pistachio cheesecake swirl.
How to Serve Rose Pistachio Cheesecake Ice Cream Recipe
Garnishes
Elevate your serving game by sprinkling extra chopped pistachios on top of each scoop. A tiny drizzle of rose syrup or a few edible rose petals can add a photo-ready flourish that’s just as delicious as it looks. These garnishes amplify the aroma and appeal, making each bite memorable.
Side Dishes
Pair this ice cream with delicate shortbread cookies or buttery biscotti for a wonderful textural contrast. Fresh berries, especially raspberries or strawberries, add a bright fruitiness that pairs perfectly with the floral and nutty profile of the Rose Pistachio Cheesecake Ice Cream Recipe.
Creative Ways to Present
Think outside the bowl and try serving scoops in petite glass jars layered with crushed pistachios and rose syrup drizzle. For a party, hollow out mini graham cracker crusts and fill them with the ice cream for a playful, handheld delight that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep your leftover ice cream in an airtight container to maintain freshness and prevent ice crystals from forming. Press a piece of parchment or wax paper directly over the ice cream’s surface before sealing to preserve that smooth texture.
Freezing
This recipe freezes beautifully for up to 2 weeks. Just make sure to store it in a container with a tight-fitting lid and freeze promptly after preparing. This means you can enjoy the lovely flavor of the Rose Pistachio Cheesecake Ice Cream Recipe anytime you crave it.
Reheating
It’s best to enjoy this ice cream cold and creamy straight from the freezer. If it becomes too hard, simply let it sit at room temperature for about 10 minutes to soften slightly before scooping. Avoid microwaving as it will melt the beautiful texture.
FAQs
Can I make this ice cream without an ice cream maker?
Absolutely! You can pour the mixture into a shallow container and freeze it, stirring vigorously every 30 minutes for a few hours to break up ice crystals. This method mimics churning, helping keep the ice cream relatively smooth.
Is rose water necessary for the recipe?
Rose water is what gives this ice cream its signature floral note, but if you’re not a fan, you can reduce the amount or substitute with a small pinch of rose or orange blossom essence for a different twist.
Can I use roasted pistachios instead of raw?
Roasted pistachios will work too and add a deeper nutty flavor. Just be cautious with salted ones, as extra salt can disrupt the balance of the ice cream’s sweetness.
How do I know when the ice cream is done churning?
The ice cream is ready when it thickens and has a soft-serve consistency. It should hold its shape but still be easy to scoop. Typically, this takes about 20–25 minutes in most machines.
Can I make this vegan or dairy-free?
Making this fully vegan is a bit tricky due to the cream cheese and dairy-heavy base. However, you can experiment with vegan cream cheese alternatives and coconut cream, though texture and flavor may vary from the traditional version.
Final Thoughts
There’s something truly special about the Rose Pistachio Cheesecake Ice Cream Recipe—it’s floral, nutty, creamy, and downright delicious all at once. If you want to wow your friends or treat yourself to a standout dessert, this recipe is an absolute must-try. It’s like a little scoop of love in every bite. Give it a go, and watch it become a favorite in your kitchen as well!
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Rose Pistachio Cheesecake Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 1.1 quart (4-6 servings)
- Category: Dessert
- Method: Churning
- Cuisine: Fusion, American
- Diet: Vegetarian
Description
This Rose Pistachio Cheesecake Ice Cream is a luxurious, creamy dessert that combines the delicate floral notes of rose water with the rich, nutty flavor of chopped pistachios. The base is made creamy with smooth cream cheese and mixed with milk and heavy cream, creating a perfect balance of tart cheesecake and sweet ice cream. A luscious pistachio cheesecake swirl adds an extra dimension of texture and flavor, making this ice cream a sophisticated treat ideal for warm days or anytime you crave an elegant dessert.
Ingredients
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon rose water
- 1/4 teaspoon vanilla extract
- 1/2 cup shelled pistachios, chopped (plus extra for garnish)
- Pinch of salt
Pistachio Cheesecake Swirl
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped pistachios
Instructions
- Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally until it begins to steam but does not boil. Remove from heat and set aside to cool slightly.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and granulated sugar using a hand mixer or stand mixer until the mixture is smooth and creamy. Add rose water, vanilla extract, and a pinch of salt, then mix thoroughly to combine all flavors.
- Combine Mixtures: Slowly pour the warm milk and cream mixture into the cream cheese mixture while whisking constantly to create a smooth, fully combined base. Stir in the chopped pistachios, then allow the mixture to cool to room temperature before refrigerating for 2-3 hours or overnight to chill completely.
- Make Pistachio Cheesecake Swirl: In a small bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Stir in the chopped pistachios for added texture.
- Churn Ice Cream: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
- Add Swirl: Transfer the churned ice cream into an airtight container. Spoon dollops of the pistachio cheesecake swirl mixture over the top and gently use a butter knife or spoon to swirl it evenly through the ice cream for marbled texture and flavor.
- Freeze Until Firm: Place the container in the freezer and freeze for at least 4 hours or until the ice cream is completely firm and scoopable. Garnish with extra chopped pistachios before serving if desired.
Notes
- Ensure the cream and milk are hot but not boiling to prevent curdling when mixing with cream cheese.
- Chilling the ice cream base thoroughly improves texture and helps the ice cream churn better.
- Use an ice cream maker for best results. Without one, freezing the mixture and stirring every 30 minutes can work but may affect texture.
- Store ice cream in an airtight container to prevent freezer burn and maintain freshness.
- For a bolder rose flavor, you can increase rose water slightly but avoid too much as it may become overpowering.
- Use high-quality pistachios for the best taste and texture.
