Description
Indulge in the luxurious taste of Rose Pistachio Cheesecake Ice Cream, a creamy and fragrant frozen dessert combining the smoothness of cream cheese with the floral hints of rose water and the nutty crunch of pistachios. This homemade ice cream is perfect for a sophisticated treat that delivers a unique blend of rich textures and delicate flavors.
Ingredients
Scale
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon rose water
- 1/4 teaspoon vanilla extract
- 1/2 cup shelled pistachios, chopped (plus extra for garnish)
- Pinch of salt
Pistachio Cheesecake Swirl
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped pistachios (for swirl texture)
Instructions
- Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally until it begins to steam but does not boil. Remove from heat and set aside to cool slightly.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer until smooth and creamy. Add rose water, vanilla extract, and a pinch of salt, mixing until fully integrated.
- Combine Mixtures and Chill: Slowly pour the warm cream and milk mixture into the cream cheese mixture while whisking constantly to ensure smoothness. Stir in the chopped pistachios, then cool the mixture to room temperature before refrigerating for 2 to 3 hours or overnight to chill thoroughly.
- Make Pistachio Cheesecake Swirl: In a small bowl, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Fold in the chopped pistachios to create the swirl texture.
- Churn Ice Cream: After chilling, pour the ice cream base into an ice cream maker. Churn according to manufacturer instructions, typically 20 to 25 minutes until a soft-serve consistency is achieved.
- Add Swirl and Freeze: Transfer churned ice cream to an airtight container. Drop spoonfuls of the pistachio cheesecake swirl mixture on top and gently swirl through the ice cream using a butter knife or spoon. Freeze for at least 4 hours until firm.
- Serve: Scoop the ice cream garnished with extra chopped pistachios and enjoy a luscious, creamy dessert with floral and nutty notes.
Notes
- To soften cream cheese quickly, leave it at room temperature for about 30 minutes or microwave in short bursts.
- For best results, chill the ice cream base overnight to enhance flavor and texture.
- Use high-quality rose water for the most authentic floral flavor.
- Store ice cream in an airtight container to prevent freezer burn.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
