Rose Pistachio Cheesecake Ice Cream
Rose Pistachio Cheesecake Ice Cream is a luxurious dessert that combines the rich creaminess of cheesecake with delicate floral notes and a nutty crunch from pistachios. This homemade ice cream is perfect for summer gatherings or as a delightful treat after a long day. With its smooth texture and vibrant flavors, each spoonful will transport you to a blooming garden, providing an exquisite indulgence for your taste buds.
- Prep Time: 15 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: Serves 6 (1/2 cup per serving) 1x
- Category: Dessert
- Method: No cook
- Cuisine: American
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup unsalted roasted pistachios, roughly chopped
- 1 tsp rose water (adjust to taste)
- 8 oz cream cheese, softened
Instructions
- In a mixing bowl, whip together heavy cream and sweetened condensed milk until soft peaks form (about 3-5 minutes).
- In another bowl, mix softened cream cheese until smooth and gradually fold it into the whipped mixture until well combined.
- Gently stir in the rose water and chopped pistachios without deflating the cream.
- Transfer the mixture to an airtight container, spreading it evenly. Freeze for at least 6 hours or overnight.
- Scoop into bowls or cones and garnish with crushed pistachios or rose syrup before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 90mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg