Description
A rich and creamy ice cream with cheesecake tang, delicate rose flavor, and crunchy pistachios. This elegant frozen dessert is both refreshing and indulgent.
Ingredients
8 oz cream cheese, softened
1 1/2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon rose water
1/2 cup shelled pistachios, roughly chopped
2 tablespoons pistachio paste
1 tablespoon lemon juice
1 tablespoon dried edible rose petals, lightly crushed
Instructions
- Beat the softened cream cheese and sugar in a large bowl until smooth and creamy.
- Add vanilla extract, rose water, and lemon juice, mixing until well combined.
- Gradually whisk in the milk and heavy cream until the mixture is smooth and silky.
- Stir in the pistachio paste until fully blended.
- Fold in chopped pistachios and crushed rose petals.
- Cover and chill the mixture in the refrigerator for 2 hours until very cold.
- Pour the chilled base into an ice cream maker and churn according to manufacturer instructions until thick and creamy.
- Transfer to a freezer-safe container, smooth the top, and freeze for 4 hours or until firm.
- Scoop and serve, garnished with extra pistachios and rose petals if desired.
Notes
For stronger pistachio flavor, add extra pistachio paste.
Increase cream cheese slightly for a tangier cheesecake taste.
Add a swirl of raspberry sauce before freezing for a fruity variation.
Store in an airtight container in the freezer for up to 2 weeks.
Let sit at room temperature for a few minutes before scooping.
If no ice cream maker, freeze and stir every 30–45 minutes to reduce ice crystals.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churn
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
