Description
Indulge in the creamy, fragrant delight of Rose Pistachio Cheesecake Ice Cream, which combines smooth cream cheese and aromatic rose water with crunchy pistachios for a unique homemade frozen treat. This no-cook ice cream base is chilled, churned, and swirled with a luscious pistachio cheesecake mixture for a decadent, refreshing dessert perfect for any occasion.
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
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. Be careful not to let it boil. Remove from heat and set aside.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and granulated sugar using a hand or stand mixer until it’s smooth and creamy. Add rose water, vanilla extract, and a pinch of salt, mixing until fully incorporated.
- Combine Warm Milk Mixture: Gradually pour the warm cream and milk mixture into the cream cheese mixture while whisking constantly. Continue whisking until the base is smooth and fully combined. Stir in the chopped pistachios. Let the mixture cool to room temperature, then chill in the refrigerator for 2-3 hours or overnight.
- Make Pistachio Cheesecake Swirl: In a small bowl, beat the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth. Fold in the chopped pistachios for added texture.
- Churn Ice Cream: Once chilled, pour the ice cream base into an ice cream maker. Churn following the manufacturer’s instructions—usually 20-25 minutes—until it reaches a soft-serve consistency.
- Add Swirl: Transfer the churned ice cream to an airtight container. Spoon dollops of the pistachio cheesecake swirl on top and use a butter knife or spoon to gently swirl it throughout the ice cream.
- Freeze Until Firm: Freeze the ice cream for at least 4 hours or until firm enough to scoop. Garnish with extra chopped pistachios before serving if desired.
Notes
- Do not boil the cream and milk mixture; overheating can affect the texture.
- Chilling the ice cream base overnight improves the texture and flavor development.
- An ice cream maker is required for the best creamy texture, but store-bought alternatives like a no-churn method won’t produce the same swirl effect.
- For a stronger rose flavor, increase rose water slightly but be cautious as it is potent.
- To keep the ice cream soft, let it sit at room temperature for 5-10 minutes before scooping.
