Rose Pistachio Cheesecake Ice Cream
Indulging in a creamy, dreamy dessert can brighten any day. This Rose Pistachio Cheesecake Ice Cream is a perfect treat that combines the floral notes of rose water with the nutty flavor of pistachios. It’s a delightful way to enjoy a chilled dessert that is both elegant and easy to make, making it ideal for any occasion.
Why Make This Recipe
Making Rose Pistachio Cheesecake Ice Cream at home is rewarding and fun. Not only is it creamy and delicious, but it also allows you to experiment with flavors. The combination of rose and pistachio gives a unique twist that stands out from regular ice cream flavors. Plus, this recipe is a crowd-pleaser and a charming way to impress your friends and family during gatherings or special celebrations.
How to Make Rose Pistachio Cheesecake Ice Cream
Ingredients
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 2 tsp vanilla extract
- 2 tbsp rose water
- 1/2 cup pistachio paste (or finely ground pistachios blended with a little water)
- 1/4 cup powdered sugar
- 1/4 cup heavy cream
- 1/3 cup chopped pistachios, lightly toasted (optional)
Directions
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the vanilla extract and rose water, mixing well. Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Cover and refrigerate for at least 2 hours.
- In a small bowl, mix the pistachio paste, powdered sugar, and heavy cream, stirring until smooth.
- Pour the chilled cheesecake ice cream base into an ice cream maker and churn according to the instructions until it reaches a soft-serve texture. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2-3 hours.
- Gently fold in the pistachio swirl to create marbled effects. If you like, you can also fold in chopped toasted pistachios.
- Freeze the mixture until firm before serving.
How to Serve Rose Pistachio Cheesecake Ice Cream
Serve this delightful ice cream in bowls or cones. You can top it with extra chopped pistachios or a drizzle of chocolate sauce for added taste. It makes a perfect dessert after a meal or a sweet snack on a hot day. Enjoy it with friends or family for the ultimate indulgence!
How to Store Rose Pistachio Cheesecake Ice Cream
Store any leftover Rose Pistachio Cheesecake Ice Cream in an airtight container in the freezer. It will stay fresh for about 1-2 weeks. When you’re ready to serve it again, let it sit at room temperature for a few minutes to soften slightly before scooping.
Tips to Make Rose Pistachio Cheesecake Ice Cream
- Make sure your cream cheese is well softened before mixing to avoid lumps.
- Taste the pistachio mixture before adding it to the ice cream base. Adjust the sweetness if needed.
- If you want a stronger pistachio flavor, you can add more pistachio paste to your ice cream base.
Variation
You can switch out the rose water for other flavors like almond extract or vanilla for a different taste. You can also mix in fruits like strawberries or blueberries for an extra fruity twist.
FAQs
Can I make this ice cream without an ice cream maker?
Yes! You can freeze the mixture in a shallow container, stirring every 30 minutes until it is firm.
What can I use instead of pistachio paste?
You can blend finely ground pistachios with a little water to create your own paste.
How long will this ice cream stay fresh in the freezer?
It will stay fresh for about 1-2 weeks when stored in an airtight container.
