Description
Indulge in the exquisite flavors of Rose Pistachio Cheesecake Ice Cream, a delightful treat that combines creamy cheesecake with the floral notes of rose water and the nutty crunch of pistachios. Perfect for hot summer days or special occasions, this homemade ice cream elevates any dessert spread and is sure to impress your guests.
Ingredients
Scale
- 1 cup unsalted pistachios (shelled)
- 2 cups heavy cream
- 1 cup cream cheese (softened)
- 1 cup sweetened condensed milk
- 1/2 cup rose water
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- A pinch of salt
Instructions
- In a food processor, blend pistachios into a fine powder. Reserve some for garnish.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually mix in rose water, vanilla extract, and powdered sugar until well combined.
- Whip heavy cream in a separate bowl until stiff peaks form, then gently fold into the cream cheese mixture.
- Fold in ground pistachios and a pinch of salt.
- Pour the mixture into an airtight container, smooth the top with a spatula, and sprinkle extra crushed pistachios on top.
- Cover and freeze for about 3 hours or until firm.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: Freezing
- Cuisine: Persian-inspired
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 320
- Sugar: 30g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg