Rose Pistachio Cheesecake Ice Cream Recipe

Try this creamy, nutty Rose Pistachio Cheesecake Ice Cream Recipe and enjoy a rich, flavourful delight at home in a few simple steps.

This Rose Pistachio Cheesecake Ice Cream Recipe is a perfect combination of creamy delight and salty, nutty flavor, all wrapped in a heavenly rose fragrance. Made with simple ingredients, it’s an easy recipe worth trying.

Rose Pistachio Cheesecake Ice Cream Recipe

chefnspice

Prep Time: 20 minutes         Cook Time: 5 minutes         Chilling Time: 6 hrs         Total Time: 6 hrs 25 minutes        Servings: 8

Equipments

• Electric Hand Mixer
• Loaf Pan for Freezing

Ingredients

• 1/2 cup chopped pistachios
• 1/2 cup graham crackers (crushed
• 2 cups heavy whipping cream
• 14 oz sweetened condensed milk
• 8 oz softened cream cheese
• 1 tablespoon rose water
• 2 drops pink food coloring
• Dried rose petals (for garnishing)

Recipe

1. Take a mixing bowl, add the softened cream cheese, and beat well until smooth.
2. Add the condensed milk slowly, and mix well with an electric mixer.
3. Add the whipped cream to another mixing bowl and whip until it is light and soft.
4. Now, slowly fold the cream and prepared cream cheese mix together using a spatula.
5. Add the rose water and pink food color to the prepared mixture.
6. Add the crushed pistachios and crackers, and swirl them through the cream.
7. Transfer the entire mixture to a loaf pan.
8. Top it with nuts and dried rose petals.
9. Freeze for at least 6 hours.
10. Serve chilled and enjoy.

Tips

• Place plastic wrap over the ice cream before freezing.
• For a rich flavor, use full-fat cream cheese.
• Freeze the mixing bowl before whipping cream.
• Don’t add too much rose water.
• Roast the pistachios to make the ice cream a little crunchy.