Easy Rose Pistachio Cheesecake Ice Cream

Are you looking for that one "wow" dessert that will make your guests feel truly special? This Rose Pistachio Cheesecake Ice Cream is my go-to impressive dessert recipe! It looks and tastes like it came from a high-end restaurant, but it's our little secret how easy this no-churn cheesecake ice cream is to make at home.

Rose pistachio cheesecake ice cream is creamy, floral, and nutty. No-churn and no-fuss, perfect for spring or holiday desserts! It's a creamy no-churn ice cream infused with fragrant rose, crunchy pistachios, and rich cheesecake flavor, the perfect blend of elegance. I first made this after seeing a similar flavor at a fancy ice cream shop, and Adam declared it "fancy ice cream that actually tastes good."

Why You'll Love This Rose Pistachio Cheesecake Ice Cream

• No ice cream maker needed: This no-churn cheesecake-style ice cream comes together with just a few simple steps and sets beautifully in your freezer.
• Elegant and unique: The combination of delicate floral notes ice cream with roughly chopped toasted pistachios creates a sophisticated flavor profile that's perfect for special occasions.
• Instagram-worthy: The blush pink swirl dessert is as beautiful as it is delicious, making it perfect for entertaining or gifting.

Ingredients for Rose Pistachio Cheesecake Ice Cream

This rose pistachio cheesecake ice cream recipe uses simple ingredients to create something truly special. The rose water pistachio ice cream base gets its creamy texture from whipped cream and sweetened condensed milk, while cream cheese adds that signature cheesecake tang. You can also add cardamom pistachio flavor for an extra layer of warmth.

What You'll Need

For the Ice Cream Base:

• 2 cups heavy whipping cream, cold
• 1 can (14 ounces) sweetened condensed milk
• 8 ounces cream cheese, softened at room temperature
• 2 tablespoons rose water (or to taste)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 to 3 drops pink food coloring (optional)

For the Pistachio Mix-ins:

• ¾ cup shelled pistachios, roughly chopped
• ¼ cup pistachio cream or paste (optional for extra flavor)
• 2 tablespoons crushed dried rose petals (optional, for garnish)

Why These Ingredients Matter

• Rose water: This creates those delicate floral notes ice cream that make this dessert so special. Start with less and add more to taste, as rose water can be strong.
• Cream cheese: Adds that signature cheesecake tang and richness that sets this apart from regular ice cream.
• Roughly chopped toasted pistachios: Toasting brings out the nutty flavor and adds a wonderful crunch throughout the creamy ice cream.

How to Make Rose Pistachio Cheesecake Ice Cream

Step-by-Step Directions

1. Toast the pistachios in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Let cool, then roughly chop. Set aside.
2. In a large bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes.
3. Add the sweetened condensed milk, rose water, vanilla extract, and salt. Beat until well combined and smooth.
4. If using pistachio cream, add it now and mix until incorporated.
5. In a separate large bowl, whip heavy cream with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
6. Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the cream.
7. If desired, add pink food coloring and gently swirl for a blush pink swirl dessert effect.
8. Fold in about ⅔ of the chopped pistachios, reserving the rest for topping.
9. Pour the mixture into a 9x5-inch loaf pan or freezer-safe container.
10. Sprinkle the remaining pistachios and crushed rose petals on top.
11. Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
12. Let the ice cream sit at room temperature for 5 to 10 minutes before scooping for the best texture.

Hint: For a vegan/dairy-free cream cheese alternative, use coconut cream and vegan cream cheese. The texture will be slightly different but still delicious as a Middle Eastern inspired frozen dessert.

Making Rose Pistachio Cheesecake Ice Cream with My Family

Last weekend, Adam helped me make this ice cream. When I added the rose water, he wrinkled his nose and said, "That smells like Grandma's perfume." I laughed and told him to trust me. He was skeptical but kept helping, especially when it came to chopping the pistachios.

The next day, when we finally tried the finished ice cream, Adam took a bite and his eyes got wide. "Okay, this is actually really good," he admitted. "It's like fancy ice cream from those expensive places." Grandma Viola, who was visiting, tried some and said, "This Rose Pistachio Cheesecake Ice Cream, where the creaminess of cheesecake meets the aromatic rose and nutty pistachios is absolutely lovely. You should make this for Easter."

Substitutions for Rose Pistachio Cheesecake Ice Cream

• Rose water: If you don't have rose water, try orange blossom water for a different floral note, or skip it entirely for a plain pistachio cheesecake ice cream.
• Pistachios: Use almonds or hazelnuts for a different nutty flavor, though pistachios give the most authentic pistachio rose ice cream taste.
• Cream cheese: For a lighter version, use Neufchâtel cheese or mascarpone, though the tang will be slightly different.
• Sweetener: If you can't find sweetened condensed milk, make your own by simmering milk and sugar until thickened.

Variations on Rose Pistachio Cheesecake Ice Cream

• Cherry pistachio version: Make cherry pistachio ice cream recipe style by folding in 1 cup of chopped fresh or dried cherries for a fruity twist.
• Cardamom spice: Add ¼ teaspoon ground cardamom to create cardamom pistachio flavor for a more complex Middle Eastern inspired frozen dessert.
• Ice cream pie: Use this as a filling for pistachio ice cream pie recipe by spreading it into a graham cracker or cookie crust. Check out these no-bake chocolate pistachio cheesecake bars for more inspiration.

Equipment for Rose Pistachio Cheesecake Ice Cream

• Electric mixer: Essential for whipping the cream to stiff peaks and beating the cream cheese until smooth.
• Large mixing bowls: You'll need at least two, one for the cream cheese mixture and one for whipping the cream.
• 9x5-inch loaf pan: The perfect size for freezing and easy scooping. You can also use any freezer-safe container.
• Rubber spatula: For gently folding the whipped cream without deflating it.

Storage Tips for Rose Pistachio Cheesecake Ice Cream

• Freezer: Store-in-freezer up to two months in an airtight container. Press plastic wrap directly on the surface to prevent ice crystals.
• Serving: Let sit at room temperature for 5 to 10 minutes before scooping for the best texture and creaminess.
• Preventing ice crystals: For the smoothest texture, place a piece of parchment paper directly on the ice cream surface before sealing the container.

This Instagram-worthy elegant ice cream is perfect for making ahead for parties or special occasions. It pairs beautifully with our mini blueberry muffins for a complete dessert spread, or serve it alongside our Texas chocolate pecan pie for variety.

FAQ about Rose Pistachio Cheesecake Ice Cream

Conclusion

Get ready to take a bow! This Rose Pistachio Cheesecake Ice Cream is the perfect "secret weapon" for making any dinner party feel extra special and elegant. The stunning blush pink swirl dessert with roughly chopped toasted pistachios delivers creamy, floral, and nutty flavors in every bite.

This Instagram-worthy elegant ice cream proves that impressive doesn't have to be complicated. If you're looking for more cute desserts aesthetic, try our best German chocolate cake recipe or Texas chocolate pecan pie. Let me know how your rose pistachio ice cream turns out! Enjoy.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Rose Pistachio Cheesecake Ice Cream: