Rose Pistachio Ice Cream – Easy Dessert Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
