Description
A delightful frozen dessert that combines creamy cheesecake with floral notes of rose and nutty crunch of pistachios, perfect for warm days or special occasions.
Ingredients
Scale
- 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)
Instructions
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Mix in vanilla extract and rose water.
- Gradually whisk in the whole milk and heavy cream until smooth. Chill in the refrigerator for at least 2 hours.
- In a small bowl, combine pistachio paste, powdered sugar, and heavy cream. Stir until smooth.
- Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency.
- Gently fold in the pistachio swirl to create marbled ribbons. Optionally, fold in chopped toasted pistachios.
- Transfer to an airtight container and freeze for at least 4 hours until firm.
- Scoop into bowls or cones and garnish with more chopped pistachios or rose syrup, if desired.
Notes
Make sure cream cheese is softened for easier mixing. Adjust pistachio paste and rose water to taste. Store in an airtight container and consume within 1-2 weeks for best taste.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 scoop
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: ice cream, dessert, pistachio, rose, cheesecake