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Rose Pistachio Cheesecake Ice Cream

A no-churn frozen dessert blending rose water, pistachios, and cream cheese into a rich, floral ice cream. Egg-free, gelatin-free, and adaptable for dairy-free diets.

  • Total Time: 6 hours 15 minutes
  • Yield: 6–8 servings 1x

Ingredients

Scale

Base:

  • 2 cups heavy cream (or coconut cream)
  • 1 can sweetened condensed milk
  • 4 oz cream cheese
  • 1 ½ tsp rose water
  • Optional: pink coloring

Swirl:

  • ½ cup chopped pistachios
  • 1–2 tbsp maple syrup or honey
  • Optional: pinch of cardamom

Instructions

  1. Whip heavy cream to stiff peaks
  2. Blend cream cheese, rose water, and condensed milk
  3. Fold whipped cream into rose mixture
  4. Swirl in pistachios
  5. Freeze for at least 6 hours
  6. Scoop, serve, and garnish with crushed pistachios and rose petals
  • Author: Tom
  • Prep Time: 15 minutes
  • Cook Time: 6+ hours
  • Category: Frozen Dessert, Summer Treat
  • Method: No-Churn, Freezer
  • Cuisine: Fusion, Middle Eastern Inspired
  • Diet: Vegetarian

Keywords: rose pistachio cheesecake ice cream, no-churn floral ice cream, egg-free ice cream, rosewater dessert, cheesecake swirl ice cream

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