Growing up with strong Italian roots, summertime always meant afternoons spent swirling fresh gelato under the Mediterranean sun. Years later, during a magical trip through the Middle East, I discovered the intoxicating aromas of rose water and the buttery crunch of pistachios — two ingredients that felt like pure poetry when blended into desserts. This Rose Pistachio Cheesecake Ice Cream brings together that childhood nostalgia with the sophisticated flavors of my travels. It’s rich, floral, nutty, and utterly refreshing — the perfect centerpiece for your summer dessert table!
Table of Contents
Ingredients
Ice Cream Base
- 250g (9 oz) cream cheese, softened
- 1 cup heavy cream (thickened cream)
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons rose water (adjust to taste)
- 1 teaspoon pure vanilla extract
- A few drops of pink food coloring (optional)
Pistachio Mix
- 3/4 cup pistachios, shelled and roughly chopped
- 1 tablespoon honey
- Pinch of sea salt
Cheesecake Crumble
- 5 digestive biscuits (or graham crackers), crushed
- 2 tablespoons melted butter
Instructions
Step 1: Prepare the Pistachio Crunch
Preheat your oven to 160°C (320°F).
Toss chopped pistachios with honey and a pinch of salt.
Spread them onto a baking sheet and roast for 8-10 minutes until lightly golden and aromatic.
Set aside to cool completely.
Step 2: Make the Cheesecake Ice Cream Base
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
Gradually add condensed milk, whole milk, vanilla extract, and rose water, continuing to mix until combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture to maintain airiness.
If desired, add a few drops of pink food coloring for a delicate rose hue.
Step 3: Assemble the Ice Cream
Fold in the roasted pistachios and cheesecake crumble gently, reserving a small amount for topping.
Pour the mixture into a freezer-safe container.
Sprinkle the reserved pistachio crunch and crumble over the top for texture.
Cover with cling wrap directly touching the surface and freeze for at least 6 hours, preferably overnight.
Nutrition Information (per serving)
Calories: 320 kcal
Protein: 5 g
Fat: 22 g
Saturated Fat: 11 g
Carbohydrates: 24 g
Sugar: 18 g
Fiber: 1 g
Sodium: 140 mg
Cholesterol: 65 mg
Notes:
- Values are approximate and based on 1/6th of the total recipe.
- Nutritional content may vary depending on ingredient brands and preparation methods.
Tips for Success
Rose Water Intensity: Start with 1 tablespoon and adjust to your taste. Rose water can quickly overpower if you’re not careful!
Cream Cheese Texture: Ensure your cream cheese is fully softened before mixing to avoid lumps.
No-Churn Option: Thanks to the whipped cream base, no ice cream machine is needed!
Ingredient Sourcing: Look for high-quality rose water from Middle Eastern or Indian markets — it’s worth it.
Cultural Insight: The Beauty of Rose and Pistachio in Middle Eastern Sweets
Rose water and pistachios are staples in Middle Eastern cuisine, particularly in desserts like baklava, Turkish delight, and halva. These flavors symbolize hospitality, luxury, and celebration across cultures from Lebanon to Iran.
By blending them with the creamy decadence of cheesecake, this ice cream pays homage to tradition while offering a refreshing new twist.
Serving Suggestions
Serve scoops in waffle cones sprinkled with edible rose petals.
Pair it with a warm pistachio baklava for a showstopping dessert plate.
Drizzle with a touch of rose syrup for an extra burst of floral flavor.
Variations
Vegan Version: Use vegan cream cheese and coconut cream instead of dairy.
Nut-Free: Replace pistachios with toasted coconut flakes for a similar crunch without nuts.
Extra Cheesecake Swirl: Swirl in dollops of extra cream cheese mixed with powdered sugar for cheesecake pockets.
FAQ
Can I make this ice cream without rose water?
Yes! Substitute with orange blossom water for a slightly different floral note.
How long does it keep?
Stored properly in the freezer, it stays fresh for about 2 weeks — if it lasts that long!
Can I use an ice cream maker?
Absolutely. Churn according to your machine’s instructions after Step 2.
External Links
- How to Make Your Own Rose Water
- The Health Benefits of Pistachios
- Traditional Middle Eastern Desserts to Explore
- Tips for No-Churn Ice Cream Success
Rose Pistachio Cheesecake Ice Cream : Middle Eastern Recipe
- Total Time: 6 hours 25 minutes (including freezing time)
Description
Growing up with strong Italian roots, summertime always meant afternoons spent swirling fresh gelato under the Mediterranean sun.
Ingredients
Ice Cream Base
- 250g (9 oz) cream cheese, softened
- 1 cup heavy cream (thickened cream)
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons rose water (adjust to taste)
- 1 teaspoon pure vanilla extract
- A few drops of pink food coloring (optional)
Pistachio Mix
- 3/4 cup pistachios, shelled and roughly chopped
- 1 tablespoon honey
- Pinch of sea salt
Cheesecake Crumble
- 5 digestive biscuits (or graham crackers), crushed
- 2 tablespoons melted butter
Instructions
Preheat your oven to 160°C (320°F).
Toss chopped pistachios with honey and a pinch of salt.
Spread them onto a baking sheet and roast for 8-10 minutes until lightly golden and aromatic.
Set aside to cool completely.
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
Gradually add condensed milk, whole milk, vanilla extract, and rose water, continuing to mix until combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture to maintain airiness.
If desired, add a few drops of pink food coloring for a delicate rose hue.
Fold in the roasted pistachios and cheesecake crumble gently, reserving a small amount for topping.
Pour the mixture into a freezer-safe container.
Sprinkle the reserved pistachio crunch and crumble over the top for texture.
Cover with cling wrap directly touching the surface and freeze for at least 6 hours, preferably overnight.
Notes
Rose Water Intensity: Start with 1 tablespoon and adjust to your taste. Rose water can quickly overpower if you’re not careful!
Cream Cheese Texture: Ensure your cream cheese is fully softened before mixing to avoid lumps.
No-Churn Option: Thanks to the whipped cream base, no ice cream machine is needed!
Ingredient Sourcing: Look for high-quality rose water from Middle Eastern or Indian markets — it’s worth it.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4–6 servings
- Calories: 320 kcal
- Sugar: 18 g
- Fat: 22g
- Carbohydrates: 24 g
- Fiber: 1g
- Protein: 5 g
Keywords: Rose Pistachio Cheesecake Ice Cream
