Description
Indulge in the luxurious flavors of a Middle Eastern-inspired dessert with this Rose Pistachio Cheesecake Ice Cream. Creamy and delicately floral, this ice cream is studded with chopped pistachios for a delightful crunch, and a hint of rosewater adds a unique twist. Perfect for a hot summer day or any time you crave a special treat.
Ingredients
Scale
Cheesecake Ice Cream Base:
- 8 ounces cream cheese (softened)
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon rose water
- 1/2 teaspoon vanilla extract
Additional Ingredients:
- 1/2 cup shelled pistachios (chopped)
- 1/2 cup crushed graham crackers (optional)
- A few drops of natural pink food coloring (optional)
- Crushed dried rose petals for garnish (optional)
Instructions
- Prepare the Ice Cream Base: In a blender, combine cream cheese, milk, heavy cream, sugar, rose water, vanilla extract, and food coloring. Blend until smooth.
- Churn the Ice Cream: Pour the mixture into an ice cream maker and churn for 20–25 minutes. Add pistachios and graham crackers in the last 5 minutes.
- Freeze and Serve: Transfer the ice cream to a container, freeze for at least 4 hours. Scoop and garnish with rose petals.
Notes
- Adjust the rose water to taste.
- For richer ice cream, use all heavy cream instead of milk.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook, Ice Cream Maker
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 20g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
