Indulge in the rich, creamy decadence of Rose Pistachio Cheesecake Ice Cream—a frozen treat that brings together floral elegance, nutty crunch, and velvety cheesecake goodness. Every scoop bursts with the delicate aroma of rose, the satisfying crunch of roasted pistachios, and the tangy smoothness of cream cheese. The result is a luxurious fusion of Middle Eastern and classic cheesecake flavors, creating a dessert that is both refreshing and indulgent.

Perfect for warm days or as a unique after-dinner delight, this ice cream is a showstopper at any gathering. The natural sweetness of rose pairs harmoniously with the richness of pistachios, while the creamy cheesecake base provides a luscious texture. Whether you’re making it for yourself or to impress guests, this homemade ice cream is sure to become a favorite.

Ingredients for Rose Pistachio Cheesecake Ice Cream

2 cups heavy cream
1 cup whole milk
8 oz cream cheese, softened
¾ cup granulated sugar
2 tbsp rose water
1 tsp vanilla extract
½ cup pistachios, chopped (plus extra for garnish)
¼ cup dried rose petals, crushed (plus extra for garnish)
¼ tsp salt

Step 1: Prepare the Ice Cream Base

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and salt, then mix until fully combined. Slowly pour in the milk and heavy cream, whisking continuously to create a smooth and lump-free mixture.

Step 2: Add Flavoring

Stir in the rose water and vanilla extract, ensuring they are evenly incorporated. These ingredients will give the ice cream its signature floral and aromatic depth, complementing the richness of the cheesecake base.

Step 3: Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until thoroughly chilled. This step helps the flavors meld and ensures a creamy consistency when churned.

Step 4: Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 20–30 minutes, resulting in a thick, soft-serve texture.

Step 5: Add Pistachios and Rose Petals

During the last few minutes of churning, fold in the chopped pistachios and crushed rose petals. This adds texture and a beautiful visual appeal to the ice cream.

Step 6: Freeze Until Firm

Transfer the churned ice cream into a loaf pan or airtight container. Sprinkle extra pistachios and rose petals on top for garnish. Cover with plastic wrap and freeze for at least 4 hours, or until firm.

Storage Instructions

To keep your Rose Pistachio Cheesecake Ice Cream fresh and creamy, store it in an airtight container in the freezer. For best results, press a layer of plastic wrap directly onto the surface of the ice cream before sealing the container to prevent ice crystals from forming. It will stay fresh for up to 2 weeks. Before serving, let it sit at room temperature for a few minutes to soften for easy scooping.

Estimated Nutrition (Per Serving)

Calories: 320
Protein: 5g
Carbohydrates: 28g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
Sodium: 150mg
Sugar: 22g

Frequently Asked Questions

1. Can I make this ice cream without an ice cream maker?

Yes! Pour the mixture into a shallow dish and freeze, stirring every 30 minutes for about 3 hours to break up ice crystals. This will help achieve a creamy texture.

2. What if I don’t have rose water?

You can substitute it with a few drops of food-grade rose extract or omit it entirely for a pistachio cheesecake flavor.

3. Can I use salted pistachios?

It’s best to use unsalted pistachios to avoid altering the sweetness and balance of the ice cream. If using salted pistachios, reduce the added salt in the recipe.

4. Is there a dairy-free version of this recipe?

Yes! Substitute heavy cream and milk with full-fat coconut milk, and use a dairy-free cream cheese alternative.

5. How long should I freeze the ice cream before serving?

At least 4 hours, but overnight freezing will give it the best texture.

6. Can I add other mix-ins?

Absolutely! Try white chocolate chips, crushed cardamom, or even a swirl of honey for added depth.

7. Does this ice cream taste too floral?

The rose flavor is subtle and balanced. However, if you prefer a milder floral note, start with 1 tablespoon of rose water and adjust to taste.

8. What’s the best way to serve this ice cream?

Serve it in bowls or waffle cones, garnished with extra pistachios and rose petals. It also pairs beautifully with baklava or shortbread cookies.