Description
Indulge in the captivating flavors of rose and pistachio with this award-winning, easy-to-make cheesecake ice cream. A creamy, dreamy, and refreshing frozen treat that’s perfect for summer.
Ingredients
– 16 ounces cream cheese, softened
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 2 tablespoons rose water
– 1/2 cup crushed pistachios
– 2-3 drops pink food coloring (optional)
Instructions
1. In a large bowl, beat the cream cheese with an electric mixer 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, beating until well combined.
4. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
5. Fold in the crushed pistachios and food coloring (if using).
6. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes.
7. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Notes
For a more intense rose flavor, add an extra 1-2 teaspoons of rose water. Chopped fresh rose petals can also be folded into the ice cream for a beautiful presentation.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Churned
- Cuisine: American