Name: Rose Pistachio Cheesecake Ice Cream
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Fusion
Ingredients: 16 oz (450g) cream cheese, softened; 3/4 cup granulated sugar; 1 cup whole milk; 1 cup heavy cream; 2 tsp vanilla extract; 2 tbsp rose water; 1/2 cup pistachio paste; 1/4 cup powdered sugar; 1/4 cup heavy cream (for pistachio swirl); 1/3 cup chopped pistachios, lightly toasted (optional)

Rose Pistachio Cheesecake Ice Cream

Rose Pistachio Cheesecake Ice Cream is a delightful treat that combines the creamy richness of cheesecake with the floral notes of rose and the nutty crunch of pistachios. This frozen dessert is perfect for warm days or special occasions, bringing a touch of elegance to your dessert table.

Why Make This Recipe

Making Rose Pistachio Cheesecake Ice Cream at home allows you to control the ingredients and customize flavors to your liking. It’s a wonderful way to impress your friends and family with a unique dessert that tastes just like summer in a bowl. Plus, the combination of flavors makes it a truly special treat that you won’t find in most stores.

How to Make Rose Pistachio Cheesecake Ice Cream

Ingredients:

16 oz (450g) cream cheese, softened
3/4 cup granulated sugar
1 cup whole milk
1 cup heavy cream
2 tsp vanilla extract
2 tbsp rose water
1/2 cup pistachio paste
1/4 cup powdered sugar
1/4 cup heavy cream (for pistachio swirl)
1/3 cup chopped pistachios, lightly toasted (optional)

Directions:

Prepare the Cheesecake Ice Cream Base: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Mix in the vanilla extract and rose water until well combined. Gradually whisk in the whole milk and heavy cream until the mixture is completely smooth. Cover the bowl and chill the mixture in the refrigerator for at least 2 hours.
Prepare the Pistachio Swirl: In a small bowl, combine the pistachio paste, powdered sugar, and heavy cream. Stir until smooth and well blended. Set aside.
Churn the Ice Cream: Pour the chilled cheesecake ice cream base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2-3 hours to break up ice crystals.
Incorporate the Pistachio Swirl: Once churned, transfer the ice cream to a large mixing bowl. Gently fold in the pistachio swirl to create marbled ribbons throughout the ice cream. Optionally, fold in the chopped toasted pistachios.
Freeze to Set: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve and Enjoy: Scoop into bowls or cones and garnish with more chopped pistachios or a drizzle of rose syrup, if desired.

How to Serve Rose Pistachio Cheesecake Ice Cream

Serve the ice cream in bowls or cones. You can top it with extra chopped pistachios, a drizzle of rose syrup, or even a sprinkle of edible rose petals for a beautiful presentation.

How to Store Rose Pistachio Cheesecake Ice Cream

Store the ice cream in an airtight container in the freezer. This will keep it fresh and creamy. It’s best enjoyed within 1-2 weeks for optimal flavor and texture.

Tips to Make Rose Pistachio Cheesecake Ice Cream

Make sure your cream cheese is softened to room temperature for easier mixing.
If you want a stronger pistachio flavor, increase the amount of pistachio paste to your liking.
For a more intense rose flavor, you can add a little more rose water, but do so in small increments to avoid overpowering the other tastes.

Variation

For a chocolate twist, you can add swirls of chocolate syrup or mix in chocolate chips. If you prefer a fruitier version, try adding a layer of strawberry or raspberry puree.

FAQs

1. Can I make Rose Pistachio Cheesecake Ice Cream without an ice cream maker?
Yes! You can freeze the mixture in a shallow container, stirring every 30 minutes for 2-3 hours to create a creamy texture.

2. How long does this ice cream last in the freezer?
This ice cream is best eaten within 1-2 weeks for the best flavor and texture, but it can last up to a month if stored properly.

3. Can I use different nuts in this recipe?
Absolutely! You can substitute pistachios with almonds, walnuts, or even hazelnuts for a different flavor profile.