🍨 Rose Pistachio Cheesecake Ice Cream (No-Churn)
A luxurious, creamy no-churn ice cream infused with fragrant rose, crunchy pistachios, and rich cheesecake flavor — the perfect blend of elegance and indulgence, no ice cream maker needed.
📝 Ingredients
- 8 oz (225g) cream cheese, softened
- 1 ½ cups heavy cream, chilled
- 1 can (14 oz / ~400g) sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp rose water (adjust to taste — start light, add more if desired)
- ½ cup pistachios, chopped
- ¼ cup crushed graham crackers (optional — adds cheesecake texture)
- 2 tbsp dried rose petals (optional — for garnish)
- 1–2 drops pink food coloring (optional — for a soft, rosy hue)
🍽️ Instructions
- Whip Cream
In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside. - Blend Cream Cheese Base
In another bowl, beat the softened cream cheese until smooth and fluffy. Add the sweetened condensed milk, vanilla extract, and rose water, and mix until fully combined and silky. - Combine Whipped Cream & Base
Gently fold the whipped cream into the cream cheese mixture in batches. Be careful not to deflate the whipped cream. - Add Mix-ins
Fold in the chopped pistachios and crushed graham crackers (if using). Add food coloring now if desired. - Transfer & Freeze
Pour the mixture into a loaf pan or airtight container. Smooth the top and garnish with dried rose petals and extra pistachios if desired. - Freeze
Cover tightly and freeze for 6–8 hours or overnight until firm. - Serve
Scoop into bowls or cones and enjoy your homemade floral dream!
🍧 Servings
- Yields about 8–10 servings (1 scoop = approx. ½ cup)
📌 Notes
- Rose water strength can vary by brand — start with ½ tsp if unsure and increase gradually.
- For a crunchy texture, add extra pistachios just before serving.
- Graham crackers give a cheesecake crust flavor — optional but recommended!
- If using rose petals, ensure they are culinary grade and free of pesticides.
💡 Tips
- Chill your mixing bowl and beaters before whipping the cream for best volume.
- Add a pinch of salt to balance sweetness.
- Mix in white chocolate chips or swirl with raspberry jam for a variation.
- Store ice cream covered tightly to prevent ice crystals.
🔍 Nutritional Info (per serving, approx. based on 10 servings)
- Calories: ~310
- Protein: 4g
- Carbs: 24g
- Fat: 22g
- Sugar: 20g
- Fiber: 1g
Varies slightly with optional ingredients.
✅ Benefits
- No-Churn – Easy, no ice cream maker needed.
- Pistachios add healthy fats, fiber, and antioxidants.
- Rose water offers calming aromatherapeutic benefits.
- Cream cheese adds protein and the indulgent flavor of cheesecake.
❓ Q & A
Q: Can I make it vegan?
A: Yes! Use vegan cream cheese, coconut cream (whipped), and sweetened condensed coconut milk.
Q: How long does it last in the freezer?
A: Up to 2 weeks in an airtight container. After that, it may develop ice crystals.
Q: Is it very sweet?
A: It’s moderately sweet. You can reduce the sweetness slightly by using less condensed milk (try ¾ of the can) and balancing with more cream cheese.
Q: Can I use fresh rose petals?
A: Yes, but they must be unsprayed and culinary grade. Gently rinse and pat dry before garnishing.
Q: Can I add a swirl?
A: Yes! A raspberry, rose syrup, or honey swirl works beautifully.