Rose Pistachio Cheesecake Ice Cream

There’s something quietly enchanting about rose and pistachio together. The delicate perfume of rose water, the gentle crunch of pistachios, and the velvety richness of cheesecake all melt into a silky scoop of bliss. I first tasted this flavor combination in a small courtyard café tucked in the back streets of Istanbul, where the sun-dappled tables were dotted with tiny porcelain bowls of rose-flavored delights. That moment stuck with me—the floral sweetness of the rose, the nutty depth of pistachio, the coolness of the dessert in the warm summer air.

Years later, I wanted to recreate that memory, but with a twist—infusing the flavors into a no-churn cheesecake ice cream. No special machine, no complicated custard base. Just simple ingredients, a bit of patience, and the reward of an unforgettable dessert. This rose pistachio cheesecake ice cream isn’t just beautiful to look at—it tells a story in every spoonful. It’s become a favorite in my kitchen for summer gatherings, bridal showers, and quiet evenings on the porch.

Why You’ll Love This Recipe:

• No-Churn Wonder – No ice cream machine needed, just a bowl and a hand mixer.
• Creamy, Dreamy Texture – Thanks to the cream cheese and condensed milk, each bite is lush and velvety.
• Elegant Flavors – The rose water adds a gentle floral aroma, while pistachios give earthy contrast and crunch.
• Perfect for Celebrations – This ice cream looks and tastes like it came from a boutique dessert shop.

INGREDIENTS YOU’LL NEED:

• 8 oz (225g) cream cheese, softened
• 1½ cups (360ml) heavy cream
• 1 cup (240ml) whole milk
• ¾ cup (150g) granulated sugar
• 1 can (14 oz/396g) sweetened condensed milk
• 1 tsp rose water
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ½ cup (60g) shelled pistachios, chopped
• Optional: Edible dried rose petals, for garnish

HOW TO MAKE ROSE PISTACHIO CHEESECAKE ICE CREAM:

This recipe is just as much a joy to make as it is to eat. Let’s walk through it together.

Step-by-Step Instructions:

Step 1: Make the Cheesecake Base
Start by placing the softened cream cheese in a large bowl. Beat it with an electric mixer until completely smooth and fluffy. Slowly add in the granulated sugar and beat again, making sure there are no lumps left. The cream cheese gives this ice cream its cheesecake-like tang and creamy body.

Step 2: Add the Liquid Ingredients
Pour in the heavy cream and whole milk. Mix on low speed until just combined. Then, stir in the sweetened condensed milk, rose water, vanilla extract, and lemon zest. The rose water should be added sparingly—it’s powerful, and a little goes a long way. The lemon zest brightens everything up with a zingy citrus kiss.

Step 3: Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld and the base to thicken slightly.

Step 4: Add Pistachios
Once chilled, gently fold in the chopped pistachios, reserving a small handful for the topping. The texture contrast is just magic.

Step 5: Freeze to Set
Pour the mixture into a freezer-safe loaf pan or container. Smooth the top with a spatula and sprinkle the remaining pistachios and optional rose petals on top for a gorgeous finish. Cover tightly and freeze for at least 6 hours, preferably overnight.

HELPFUL TIPS:

• Don’t skip the chill time before freezing—this helps the mixture set up evenly.
• Lightly toast the pistachios if you want a deeper, more roasted flavor.
• Add a swirl of raspberry puree for a tart fruity layer—it pairs beautifully with rose and pistachio.
• Use real rose water (not synthetic essence) for best flavor. You’ll find it in Middle Eastern or specialty stores.

DETAILS:

• Prep Time: 20 minutes
• Chill Time: 2–3 hours
• Freeze Time: 6 hours
• Total Time: 9 hours
• Yield: 1 quart (about 6 servings)
• Category: Dessert
• Method: No-Churn
• Cuisine: Middle Eastern-Inspired
• Diet: Vegetarian

NOTES:

• You can store this ice cream in the freezer for up to 2 weeks in an airtight container.
• Let the ice cream sit at room temperature for 5–10 minutes before scooping for the perfect creamy consistency.

NUTRITIONAL INFORMATION (Per Serving Approx.):

• Calories: 290
• Total Fat: 22g
• Carbohydrates: 23g
• Protein: 4g

FREQUENTLY ASKED QUESTIONS:

Can I use a different nut instead of pistachios?
Yes! Slivered almonds or chopped hazelnuts also work well, though pistachios are traditional and add a lovely green contrast.

What if I don’t have rose water?
You can skip it or try orange blossom water for a similar floral note, but it won’t have the same classic Middle Eastern flavor.

Can I use reduced-fat ingredients?
You can, but the texture may be icier and less creamy. Full-fat options give the richest result.

STORAGE INSTRUCTIONS:

Keep your rose pistachio cheesecake ice cream tightly covered in the coldest part of your freezer. It will last for up to 2 weeks. Always let it thaw for a few minutes before scooping for that creamy, scoopable texture.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other creamy delights:

• Raspberry Pistachio Mousse Cakes
• Strawberry Pistachio Cheesecake
• Vegan Pistachio Milk Cake
• Dubai Chocolate Cake

CONCLUSION:

Making rose pistachio cheesecake ice cream is more than just crafting a dessert—it’s about bringing together memories, cultures, and the joy of homemade indulgence. Whether you serve it at a festive dinner or keep it all to yourself for late-night spoonfuls, this ice cream is guaranteed to leave a lasting impression.

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