A luxurious, creamy no-churn ice cream infused with fragrant rose, crunchy pistachios, and rich cheesecake flavor—the perfect blend of elegance and indulgence!
Table of Contents
Description
This no-churn rose pistachio cheesecake ice cream combines the floral elegance of rose water, the nutty crunch of pistachios, and the creamy tang of cheesecake for a dessert that feels like a celebration in every bite. Unlike traditional ice cream, this recipe requires no ice cream maker—just a mixer and a freezer! It’s perfect for dinner parties, festive occasions, or simply when you want to treat yourself to something extra special.
Ingredients For Rose Pistachio Cheesecake Ice Cream Recipe
1 ½ cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
4 oz cream cheese (softened)
2 tbsp rose water (adjust to taste)
1 tsp vanilla extract
½ cup pistachios (lightly toasted & chopped)
2–3 tbsp dried rose petals (food grade, optional, for garnish)
Pinch of salt
Instructions
Prepare cream cheese base – In a bowl, beat softened cream cheese until smooth and creamy.
Add condensed milk – Mix in sweetened condensed milk, rose water, vanilla extract, and a pinch of salt until fully combined.
Whip the cream – In a separate chilled bowl, whip heavy cream until stiff peaks form.
Fold together – Gently fold whipped cream into the cream cheese mixture to create a light, airy texture.
Add crunch – Fold in chopped pistachios, saving some for garnish.
Freeze – Pour mixture into a loaf pan or freezer-safe container. Top with extra pistachios and rose petals. Cover with plastic wrap.
Set – Freeze for at least 6 hours or overnight until firm.
Serve – Scoop into bowls or cones, garnish with more rose petals & pistachios, and enjoy the floral, nutty indulgence
Notes
Adjust rose water carefully—it’s strong, so a little goes a long way.
Toasting pistachios enhances their nutty flavor.
Rose petals are optional but add elegance and fragrance.
Use full-fat cream cheese for best richness.
Tips
For extra cheesecake vibes, fold in graham cracker chunks before freezing.
Chill your mixing bowl and whisk for easier cream whipping.
Drizzle with honey or white chocolate before serving for added decadence.
Store tightly covered in the freezer for up to 2 weeks.
Servings
Makes 8 servings (about 1 ½ quarts of ice cream).
Nutritional Info (per serving, approx.)
Calories: 310
Protein: 6g
Fat: 22g
Carbs: 22g
Fiber: 1g
Sugar: 19g
Health Benefits
Pistachios – Rich in healthy fats, fiber, and antioxidants.
Rose water – Traditionally linked to calming and digestive benefits.
Cream cheese & cream – Provide calcium and protein (though indulgent!).
Homemade – Free from preservatives and artificial stabilizers.
Q&A
Q: Can I make this vegan?
A: Yes! Use coconut cream instead of heavy cream, vegan cream cheese, and a dairy-free condensed milk alternative.
Q: Can I reduce the sweetness?
A: Use unsweetened condensed milk alternatives or balance with fresh lemon zest for tang.
Q: Do I need an ice cream maker?
A: No—this is a no-churn recipe, just whip, fold, and freeze!
Q: Can I use fresh rose petals?
A: Only if they’re edible & pesticide-free. Otherwise, stick to food-grade dried petals.
Q: How do I prevent ice crystals?
A: Cover tightly with plastic wrap pressed against the surface before freezing.
