Description
Indulge in the luxurious and creamy Rose Pistachio Cheesecake Ice Cream, a delightful homemade frozen treat blending the floral notes of rose water with the rich flavors of cream cheese and crunchy pistachios. This recipe uses a smooth cream base combined with a textured pistachio cheesecake swirl, creating a perfectly balanced dessert that’s both elegant and refreshing.
Ingredients
Scale
Ice Cream Base
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon rose water
- 1/4 teaspoon vanilla extract
- 1/2 cup shelled pistachios, chopped (plus extra for garnish)
- Pinch of salt
Pistachio Cheesecake Swirl
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped pistachios (for swirl texture)
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally until the mixture begins to steam but does not boil. Remove from heat and set aside to slightly cool.
- Whisk the Cream Cheese and Sugar: In a separate bowl, use a hand mixer or stand mixer to beat the softened cream cheese and granulated sugar until smooth and creamy. Add rose water, vanilla extract, and a pinch of salt, mixing until fully incorporated.
- Combine the Cream Mixture with the Cream Cheese: Gradually pour the warm cream and milk mixture into the cream cheese blend, whisking constantly to ensure a smooth and homogeneous mixture. Stir in the chopped pistachios. Let the mixture cool to room temperature, then refrigerate for 2 to 3 hours or overnight to chill thoroughly.
- Make the Pistachio Cheesecake Swirl: In a small bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Fold in the chopped pistachios to add texture for the swirl.
- Churn the Ice Cream: Once the base is chilled, pour it into your ice cream maker and churn according to manufacturer’s instructions, generally about 20-25 minutes or until it reaches a soft-serve consistency.
- Add the Pistachio Cheesecake Swirl: Transfer the churned ice cream to an airtight container. Spoon dollops of the pistachio cheesecake swirl over the top and gently swirl it throughout the ice cream with a butter knife or spoon to create a marbled effect.
- Freeze and Set: Place the container in the freezer for at least 4 hours until the ice cream is fully firm and ready to serve.
Notes
- Ensure the cream and milk mixture does not boil to prevent curdling.
- Chilling the ice cream base overnight will improve texture and flavor development.
- If you don’t have an ice cream maker, you can freeze the base, stirring every 30 minutes until set to achieve a similar texture.
- Rose water can be adjusted to taste, but use sparingly to avoid overpowering the ice cream.
- Store leftovers in an airtight container to prevent freezer burn and maintain freshness.
