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