Rose Pistachio Cheesecake Ice Cream
Creamy cheesecake ice cream infused with rose water and crunchy pistachios.
Ingredients
Ingredients
- 8 oz cream cheese at room temperature
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla bean paste
- 2 tbsp rose water
- 1 tbsp finely grated lemon zest
- 1/2 cup chopped pistachios
- 1/4 cup edible rose petals loosely packed
Instructions
- Place the softened cream cheese in a large mixing bowl and beat with a hand mixer on medium speed until completely smooth, about 2 to 3 minutes.
- Gradually add the granulated sugar while beating and continue to mix until the mixture is smooth and slightly fluffy.
- Pour in the heavy cream, whole milk, and sweetened condensed milk. Mix on low speed or whisk until the liquids are fully blended and the base is smooth and pourable.
- Stir in the vanilla bean paste, rose water, and lemon zest until evenly combined.
- Cover the bowl and refrigerate the ice cream base for 2 to 3 hours, until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 to 25 minutes, until it reaches a soft-serve consistency.
- In the last 2 minutes of churning, add the chopped pistachios and edible rose petals and churn just until they are evenly distributed.
- Transfer the churned ice cream to an airtight freezer-safe container, smooth the top, and cover.
- Freeze for 4 to 6 hours, or until the ice cream is firm enough to scoop.
- Scoop into bowls or cones to serve, garnishing with extra pistachios and rose petals if desired.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the ice cream base.
- Chill the mixture well before churning for the smoothest, creamiest texture.
- Chill the mixture well before churning for the smoothest, creamiest texture.