This Rose Pistachio Cheesecake Ice Cream is a dreamy, decadent blend of rich cream cheese, floral rose water, and nutty pistachios.
The texture is ultra-creamy—thanks to heavy cream and sweetened condensed milk—and the flavor is elevated with just a hint of lemon zest.
Whether you’re entertaining guests or simply indulging on a warm evening, this ice cream is a standout scoop!
Why You’ll Love This Recipe
No eggs, no stovetop – Just mix, churn, and freeze.
Unique flavor profile – Fragrant rose meets tangy cream cheese and crunchy pistachios.
Easy to make ahead – Prep in stages or freeze overnight.
Elegant & festive – Perfect for special occasions or edible gifting.
Naturally gluten-free – No flour or additives required.
Customizable sweetness – Rose water and condensed milk can be adjusted to your taste.
What You’ll Need (Ingredient Highlights)
Cream Cheese (8 oz) – Adds a subtle cheesecake tang and luxurious texture.
Heavy Cream + Whole Milk – Create the ideal balance of richness and scoopability.
Granulated Sugar + Condensed Milk – For sweetness and that signature creaminess.
Vanilla & Rose Water – Delicate aroma and flavor depth.
Lemon Zest – Brightens and balances the floral notes.
Pistachios & Rose Petals – Crunch and beauty in every bite.
Pro Tips Before You Start
Chill everything – Cold base = faster churning and better texture.
Don’t overdo the rose water – Start with less, taste, and adjust.
Use quality pistachios – Roasted and unsalted for best flavor.
Soft cream cheese is key – It should blend smoothly with no lumps.
Freeze in a shallow container – This speeds up firming time and eases scooping.
How to Make Rose Pistachio Cheesecake Ice Cream
Step 1: Make the Base
In a large mixing bowl, beat 8 oz of softened cream cheese until smooth and creamy.
Add ½ cup granulated sugar and continue mixing until fully incorporated.
Step 2: Add the Liquids
Slowly whisk in:
1 cup heavy cream
1 cup whole milk
½ cup sweetened condensed milk
Whisk gently until the mixture is smooth and velvety.
Step 3: Flavor It Up
Stir in:
1 tsp vanilla extract
1½ tsp rose water (start with 1 tsp if you’re sensitive to floral flavors)
1 tsp lemon zest
Cover the bowl and refrigerate the mixture for 2–3 hours, or until well chilled.
Step 4: Churn
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Step 5: Add Texture
In the final few minutes of churning, gently fold in:
½ cup chopped pistachios
2 tbsp dried edible rose petals
Mix until just combined.
Step 6: Freeze
Transfer the churned ice cream to an airtight container, smooth the top, and freeze for at least 4–6 hours, or until fully firm.
Step 7: Serve
Let sit at room temp for a few minutes before scooping.
Garnish each bowl with extra pistachios and rose petals for a gorgeous presentation.
What to Serve It With
Cardamom shortbread cookies – A crunchy, spiced contrast.
Mini cones or waffle bowls – For serving at events or parties.
Crushed meringue – Adds light texture and sweetness.
Dark chocolate drizzle – Pairs beautifully with the floral notes.
Hot tea (green or hibiscus) – A soothing after-dinner pairing.
Variations & Substitutions
No ice cream maker? Freeze in a loaf pan, stirring every 30 minutes for 3–4 hours.
Lactose-free option – Use lactose-free cream cheese and dairy substitutes.
Nut-free version – Omit pistachios or replace with sunflower seeds.
Rose-free version – Use orange blossom water or skip entirely.
Add swirl-ins – Try a ribbon of raspberry jam or crushed graham crackers.
Storage & Leftovers
Freeze – Store in an airtight container for up to 2 weeks.
Cover tightly – Press a piece of parchment or wax paper on top to prevent ice crystals.
Scoop smart – Use a warmed scoop for clean, even servings.
Keep frozen – This ice cream melts quickly once out, so serve promptly.
FAQs
Can I make this without an ice cream maker?
Yes—just pour the chilled base into a container and freeze, stirring every 30 minutes for a few hours to mimic churning.
Does rose water make the ice cream taste like soap?
Not if used in moderation! Start with less and adjust to your taste preference.
Can I use rose syrup instead of rose water?
Yes, but reduce the sugar in the recipe slightly as rose syrup is sweetened.
Is this ice cream overly sweet?
It’s balanced, but you can reduce the sugar slightly if you prefer it less sweet.
Can I use low-fat milk?
Whole milk is best for texture, but 2% will work. Avoid skim milk.
Can I add food coloring?
Yes! A drop of pink or green food gel will enhance the visual appeal.
Where can I find edible rose petals?
Look in specialty spice shops, Middle Eastern markets, or online.
Final Thoughts
This Rose Pistachio Cheesecake Ice Cream is as luxurious as it sounds.
Floral, creamy, and texturally perfect, it’s a dessert that turns heads and delights palates.
Whether served on its own or paired with your favorite treat, it’s a recipe you’ll want to keep on repeat.
