Rose Pistachio Cheesecake Ice Cream: The Best Indulgent Recipe
Discover the ultimate indulgence with our Rose Pistachio Cheesecake Ice Cream recipe, combining rich flavors and creamy texture for a refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed pistachios
- 1 cup cream cheese
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1/4 cup rose water
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large bowl, blend the cream cheese until smooth.
- Add heavy cream, sweetened condensed milk, rose water, sugar, vanilla extract, and salt; mix until well combined.
- Fold in the crushed pistachios.
- Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
- For a richer flavor, toast the pistachios before crushing.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
Nutrition
- Serving Size: 1 scoop
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Rose Pistachio Cheesecake Ice Cream, Ice Cream Recipe, Dessert