Ingredients
For the Ice Cream Base
2 cups heavy cream (chilled)
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1 tbsp rosewater (adjust to taste)
1 block (8 oz) cream cheese, softened
1/2 cup powdered sugar
Mix-ins and Toppings
1/2 cup shelled pistachios, roughly chopped
2 tbsp crushed freeze-dried rose petals (optional, for garnish)
A few drops pink food coloring (optional, for color)
Instructions
Whip the Cream
In a large mixing bowl, whip the chilled heavy cream until stiff peaks form. Set aside.Prepare Cheesecake Mixture
In another bowl, beat the softened cream cheese until smooth. Add powdered sugar, sweetened condensed milk, rosewater, and vanilla extract. Mix until fully combined and creamy. Add food coloring if using.Combine
Gently fold the whipped cream into the cheesecake mixture in batches until smooth and well-blended.Add Pistachios
Fold in the chopped pistachios, reserving a few for topping.Freeze
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and sprinkle with remaining pistachios and rose petals.Chill
Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
Serve
Let sit at room temperature for 5–10 minutes before scooping. Enjoy!
Notes
For a more intense rose flavor, add a few extra drops of rosewater but go slowly, as it can become overpowering.
If using unsalted pistachios, consider adding a pinch of salt to the base to enhance flavor.
You can swirl in raspberry or rose jam before freezing for an extra visual and flavor boost.
This recipe is no-churn, meaning no ice cream maker is needed!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezer
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 340
- Sugar: 27g
- Sodium: 95mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg