Description

This Rose Pistachio Cheesecake Ice Cream offers a delightful blend of creamy texture and sophisticated flavors. The base is a rich, tangy cheesecake-infused ice cream, gently swirled with fragrant rose and studded with crunchy pistachios. Each spoonful delivers a harmonious balance of sweet, floral, and nutty notes, culminating in a refreshing and indulgent frozen dessert.

Ingredients

Scale

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 ounces cream cheese, softened
1/4 teaspoon salt
1 teaspoon rose water
1/2 teaspoon pure vanilla extract
2–3 drops green food coloring (optional, for pistachio hue)
1/2 cup shelled pistachios, roughly chopped
1/4 cup rose jam or thick rose syrup, for swirling

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Instructions

In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm but not boiling. Remove from heat.
In a separate bowl, whisk the softened cream cheese until smooth. Gradually add about 1/2 cup of the warm cream mixture to the cream cheese, whisking constantly until fully incorporated and smooth.
Pour the cream cheese mixture back into the saucepan with the remaining cream mixture. Stir well to combine.
Add the salt, rose water, vanilla extract, and green food coloring (if using) to the mixture. Stir until evenly distributed.
Cover the mixture and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
During the last 5 minutes of churning, add half of the chopped pistachios to the ice cream maker.
Transfer half of the churned ice cream to a freezer-safe container. Drizzle with half of the rose jam/syrup and gently swirl with a knife or spoon. Sprinkle with some of the remaining pistachios.
Add the rest of the ice cream, drizzle with the remaining rose jam/syrup, and swirl again. Top with the remaining chopped pistachios.
Cover the container tightly and freeze for at least 4-6 hours, or until firm, before serving.

Notes

Ensure your ice cream base is thoroughly chilled before churning for the best results.

For a stronger rose flavor, you can add an additional 1/4 teaspoon of rose water.

To prevent pistachios from becoming too soft, toast them lightly before adding to the ice cream.

If your rose jam is too thick to swirl, gently warm it slightly to make it more pliable.

Prep Time: 20 minutes
Cook Time: 0 minutes (plus chilling and churning)

Nutrition

Calories: 380
Fat: 28g
Carbohydrates: 30g
Protein: 4g