Rose Pistachio Ice Cream – Easy Dessert Recipe

Introduction

This Rose Pistachio Ice Cream combines delicate floral notes with crunchy pistachios for a uniquely refreshing dessert. Creamy and fragrant, it’s perfect for impressing guests or treating yourself on a warm day.

Ingredients

• 8 oz cream cheese, softened (225 grams)
• 1 cup granulated sugar (200 grams)
• 2 cups heavy whipping cream (480 ml)
• 1 cup whole milk (240 ml)
• 2 tablespoons rose water (adjust to taste)
• 1 teaspoon vanilla extract
• 1/2 cup shelled pistachios, roughly chopped
• 1 tablespoon lemon juice
• Optional: few drops pink food coloring

Instructions

1. Step 1: In a large bowl, beat the softened cream cheese and sugar until the mixture is smooth and fluffy.
2. Step 2: Add the heavy cream, whole milk, rose water, vanilla extract, and lemon juice to the bowl. Mix everything together until well combined. Add pink food coloring if you want a subtle rose tint.
3. Step 3: For an ice cream maker method, churn the mixture according to your machine’s instructions for about 20–25 minutes. Add the chopped pistachios during the last 5 minutes of churning.
4. Step 4: If you don’t have an ice cream maker, gently fold the pistachios into the mixture, pour it into a freezer-safe container, and freeze for at least 6 hours until firm.
5. Step 5: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Garnish with extra pistachios or dried rose petals if desired.

Tips & Variations

• Adjust the amount of rose water to suit your taste; start with less and add more to avoid overpowering the ice cream.
• Try substituting pistachios with chopped almonds or walnuts for a different nutty crunch.
• For a vegan version, replace cream cheese and dairy with coconut cream and a plant-based cream cheese alternative.

Storage

Store the ice cream in an airtight container in the freezer for up to two weeks. To serve, remove it from the freezer and let it soften at room temperature for about 5 minutes. Stir gently if ice crystals form on the surface before scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can use the no-churn method by folding the pistachios into the mixture, then freezing it in a container for at least 6 hours. This method yields a creamy texture without the need for specialized equipment.

How can I prevent ice crystals from forming?

Ensure the mixture is well blended and freeze it in an airtight container. Let the ice cream soften slightly before serving and stir lightly if needed. Using an ice cream maker can also help create a smoother texture by incorporating air while freezing.

Rose Pistachio Ice Cream – Easy Dessert Recipe

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★★★★★

4.7 from 126 reviews

This Rose Pistachio Ice Cream is a luxurious and fragrant homemade dessert combining the floral notes of rose water with the nutty crunch of pistachios. Creamy, rich, and subtly sweet, it’s an elegant treat perfect for any occasion. Easily made with or without an ice cream maker, this recipe offers a delightful balance of cream cheese, heavy cream, and whole milk, enhanced by rose water and a hint of vanilla.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25 minutes (churning) or 6 hours (freezing)
• Total Time: 6 hours 15 minutes (no-churn) / 40 minutes (with ice cream maker)
• Yield: About 1 quart (4 cups) of ice cream 1x
• Category: Dessert
• Method: Churning (Ice Cream Maker) or No-Cook Freezing
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• 8 oz cream cheese, softened (225 grams)
• 1 cup granulated sugar (200 grams)
• 2 cups heavy whipping cream (480 ml)
• 1 cup whole milk (240 ml)

Flavorings & Add-ins

• 2 tablespoons rose water (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup shelled pistachios, roughly chopped
• Optional: few drops pink food coloring

Instructions

1. Prepare the Mixture: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and fluffy, ensuring no lumps remain.
2. Combine Ingredients: Gradually add the heavy whipping cream, whole milk, rose water, vanilla extract, and lemon juice to the cream cheese mixture. Mix everything thoroughly until well incorporated. If desired, add a few drops of pink food coloring and mix gently to achieve a subtle rose hue.
3. Churn or Freeze: For those using an ice cream maker, pour the mixture into the machine and churn according to your device’s instructions, typically about 20 to 25 minutes. Add the roughly chopped pistachios during the last 5 minutes of churning to evenly distribute the nuts. Alternatively, if you do not have an ice cream maker, fold the pistachios gently into the mixture, then transfer it into a freezer-safe container. Freeze for at least 6 hours or until firm.
4. Serve: Before scooping, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier serving. Optionally, garnish with extra pistachios or dried rose petals for a decorative touch and added flavor.

Notes

• Adjust rose water quantity to your taste preference; too much can become overpowering.
• If using the no-churn method, stirring the ice cream every 2 hours during freezing can help improve texture.
• For a dairy-free version, substitute cream cheese, heavy cream, and milk with plant-based alternatives, though texture may vary.
• Store any leftovers in an airtight container to prevent ice crystals and maintain flavor for up to one week.

Keywords: Rose Pistachio Ice Cream, homemade ice cream, no-churn ice cream, rose water dessert, pistachio ice cream, easy dessert recipes