Easy Rose Pistachio Cheesecake Ice Cream (No-Churn)

Close-up of Rose Pistachio Cheesecake Ice Cream showing creamy swirl texture and blush pink streaks, garnished with pistachios and rose petals in a white bowl.

Easy Rose Pistachio Cheesecake Ice Cream (No-Churn)

This Easy Rose Pistachio Cheesecake Ice Cream is a creamy, no-churn frozen dessert with delicate floral rose flavor, nutty pistachios, and rich cheesecake tang. It’s my favorite “fancy but easy” ice cream to make with my daughter Olivia for spring holidays and special family nights.

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Course: Dessert

Cuisine: American, Middle Eastern-Inspired

Keyword: cheesecake ice cream,, elegant frozen dessert, o churn pistachio ice cream, rose ice cream recipe, Rose Pistachio Cheesecake Ice Cream

Prep Time: 20

Freezing Time: 6

Total Time: 6 20

Servings: servings

Calories: 365kcal

Cost: $12

Equipment

1 Electric mixer For whipping cream and beating cream cheese
1 Large mixing bowls One for cream, one for cheesecake base
1 9x5-inch loaf pan Or freezer-safe container
1 Rubber spatula For gentle folding
1 Skillet For toasting pistachios

Ingredients

For the Ice Cream Base

2 cups heavy whipping cream Cold
1 can sweetened condensed milk 14 oz
8 ounces cream cheese Softened
2 tablespoons rose water Or to taste
1 teaspoon vanilla extract
¼ teaspoon salt
2–3 drops pink food coloring Optional

For the Pistachio Mix-Ins

¾ cup pistachios Shelled, chopped
¼ cup pistachio cream Optional
2 tablespoons dried rose petals Optional garnish

Instructions

Toast the [pistachios] in a dry skillet for 3–4 minutes until fragrant. I always let Olivia stir carefully while I stand close by, it’s her favorite “helper” job. Let cool and chop.
In a large bowl, beat the [cream cheese] until smooth and fluffy. I tell Olivia, “No lumps allowed in fancy ice cream!”
Beat in the [sweetened condensed milk], [rose water], [vanilla], and [salt] until silky smooth. My daughter always smells the rose water and giggles, it does feel a little magical.
If using, blend in the [pistachio cream] for extra nutty depth.
In a second bowl, whip the [heavy cream] to stiff peaks. Olivia loves watching it “turn into clouds.”
Gently fold whipped cream into the cheesecake mixture in three additions to keep it fluffy and light.
Swirl in [pink food coloring] if using and fold in ⅔ of the [pistachios], saving some for topping.
Spread the mixture into a loaf pan, sprinkle with remaining [pistachios] and [rose petals], cover, and freeze at least 6 hours.
Let sit 5–10 minutes before scooping for the creamiest texture. This is always the moment my daughter cheers.

Notes

For a dairy-free version, use coconut cream and vegan cream cheese.
Substitute orange blossom water for rose water if desired.
Add chopped dried cherries for a cherry-pistachio variation.
Store tightly covered in the freezer for up to 2 months.
Serve with shortbread cookies, fresh berries, or baklava for a beautiful dessert plate.

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