Description
Indulge in the perfect balance of floral and nutty flavors with this effortless Rose Pistachio Cheesecake Ice Cream – a decadent, creamy no-churn treat you can make at home in just 5 minutes!
Ingredients
– 16 oz cream cheese, softened
– 1 cup heavy cream
– 1 cup granulated sugar
– 2 tsp rose water
– 1 cup shelled pistachios, chopped
– 2 tbsp edible rose petals (optional)
Instructions
1. In a large bowl, beat the cream cheese until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gradually add the sugar and rose water to the cream cheese, mixing until well combined.
4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Fold in 3/4 cup of the chopped pistachios.
6. Transfer the mixture to a 9×9-inch baking pan and spread it out evenly.
7. Sprinkle the remaining 1/4 cup chopped pistachios and the rose petals (if using) over the top.
8. Cover and freeze for at least 4 hours, or until firm.
9. Scoop and serve the rose pistachio cheesecake ice cream in waffle cones, drizzled with rose-infused caramel sauce if desired.
Notes
For best texture, let the ice cream sit at room temperature for 5-10 minutes before scooping. Store any leftovers in an airtight container in the freezer for up to 2 months.
- Prep Time: 5
- Category: Cakes & No-Bake Sweets
- Method: No-Churn
- Cuisine: American