Description

Indulge in the exquisite flavors of rose and pistachio in this creamy, no-fail cheesecake ice cream. Bursting with a delicate floral aroma and crunchy pistachio bits, this homemade frozen treat is the perfect summer dessert.

Ingredients

– 16 ounces cream cheese, softened

– 1 cup heavy cream

– 1 cup powdered sugar

– 2 teaspoons rose water

– 1/2 cup chopped pistachios

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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. Gently fold the whipped cream into the cream cheese mixture, then stir in the powdered sugar and rose water until well combined.

4. Fold in the chopped pistachios.

5. Transfer the mixture to a freezer-safe container and freeze for at least 4 hours, or until firm.

6. Scoop and serve the Rose Pistachio Cheesecake Ice Cream, garnished with additional chopped pistachios and rose petals if desired.

Notes

For best texture, be sure to let the ice cream sit at room temperature for 5-10 minutes before scooping. You can also add a few drops of red or pink food coloring to enhance the rose color. Freeze any leftovers in an airtight container for up to 2 months.

Prep Time: 15
Category: No-Bake, Frozen & Sweets
Method: No-Churn
Cuisine: American