Description
Indulge in the perfect balance of floral and nutty flavors with this effortless Rose Pistachio Cheesecake Ice Cream – a decadent, creamy no-churn treat you can make at home in just 5 minutes!
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 tsp rose water
- 1 cup shelled pistachios, chopped
- 2 tbsp edible rose petals (optional)
Instructions
- In a large bowl, beat the cream cheese until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gradually add the sugar and rose water to the cream cheese, mixing until well combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in 3/4 cup of the chopped pistachios.
- Transfer the mixture to a 9×9-inch baking pan and spread it out evenly.
- Sprinkle the remaining 1/4 cup chopped pistachios and the rose petals (if using) over the top.
- Cover and freeze for at least 4 hours, or until firm.
- Scoop and serve the rose pistachio cheesecake ice cream in waffle cones, drizzled with rose-infused caramel sauce if desired.
Notes
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Rose Pistachio Cheesecake Ice Cream