Rose Pistachio Cheesecake Ice Cream

Why I’ll Love This Recipe

I spin luscious vanilla-cheesecake custard with a splash of food-grade rosewater, fold in crunchy roasted pistachios, and ripple tangy cream-cheese “cheesecake bites” through every scoop. The result is a fragrant, floral ice cream studded with nutty texture—an elegant twist on classic cheesecake that transports me straight to a summer garden café.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream

• Whole milk

• Granulated sugar

• Egg yolks

• Cream cheese, softened

• Rosewater (food-grade—start small)

• Pure vanilla extract

• Pinch of salt

• Roasted shelled pistachios, roughly chopped

• Optional pink gel food coloring (for a pale blush hue)

directions

1. I warm the cream, milk, and half the sugar in a saucepan until steaming but not boiling.

2. In a bowl, I whisk egg yolks with the remaining sugar and salt until pale. I temper the yolks by slowly whisking in a ladle of hot cream, then pour the mixture back into the pan.

3. I cook over medium heat, stirring constantly, until the custard coats the back of a spoon. Off the heat, I whisk in rosewater, vanilla, and a tiny dot of pink coloring if desired.

4. I strain the base through a fine sieve into a clean bowl, then whisk in softened cream cheese until silky. I chill the custard at least 4 hours or overnight.

5. I churn the cold base in my ice-cream maker until soft-serve consistency, scatter in chopped pistachios during the last minute, then transfer to a freezer container. I swirl a few spoonfuls of extra softened cream cheese through the ice cream for cheesecake ribbons.

6. I freeze 2–3 hours until firm enough to scoop. I serve each bowl with an extra sprinkle of pistachios and a drop of honey if I’m feeling fancy.

Servings and timing

Makes about 1 quart (8 scoops).
Hands-on prep: 25 minutes
Chill: 4 hours
Churn + harden: 3 hours
Total: roughly 7 hours, mostly inactive

storage/reheating

I keep the ice cream tightly covered in the freezer for up to 2 weeks. If it firms up too much, I let the container sit on the counter 5–10 minutes before scooping to restore its creamy texture.

FAQs

 How strong is the rose flavor?

I start with the recipe’s amount of rosewater—floral but subtle—and add a ¼ teaspoon more to the chilled base if I crave bolder perfume.

 Can I use low-fat cream cheese?

Yes, though the cheesecake swirls are slightly softer. I chill the cream cheese 10 minutes before folding it in so it holds its shape.

 Will another nut work instead of pistachios?

Absolutely—almonds or chopped walnuts are tasty, but pistachios pair best with rose for classic Middle-Eastern flair.

 What if I don’t own an ice-cream maker?

I whip 1 cup extra cold cream to soft peaks, fold it into the chilled base, pour into a loaf pan, and freeze, stirring every 30 minutes for 2 hours to break up ice crystals.

 Can I reduce the sugar?

Sugar gives creaminess as well as sweetness; I don’t cut more than 2 tablespoons or the texture may turn icy.

Conclusion

This Rose Pistachio Cheesecake Ice Cream blends fragrant roses, crunchy pistachios, and velvety cheesecake into one dreamy scoop. It’s surprisingly simple, wonderfully elegant, and a delightful way for me to elevate homemade ice cream into a dessert my friends will never forget.