Rose Pistachio Ice Cream Recipe

Introduction

This Rose Pistachio Ice Cream is a fragrant and creamy treat that combines delicate rose water with crunchy pistachios. Perfect for a refreshing dessert, it’s easy to make either with or without an ice cream maker.

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 granulated sugar together until the mixture is smooth and fluffy.
2. Step 2: Add the heavy whipping cream, whole milk, rose water, vanilla extract, and lemon juice to the bowl. Mix well until all ingredients are fully combined. If you want a pink hue, add a few drops of pink food coloring and stir gently.
3. Step 3: If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions, about 20–25 minutes. Add the chopped pistachios during the last 5 minutes of churning.
4. Step 4: For a no-churn version, fold the chopped pistachios into the mixture, then transfer it to a freezer-safe container. Freeze for at least 6 hours or until firm.
5. Step 5: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop and garnish with extra pistachios or dried rose petals if desired.

Tips & Variations

• Adjust the rose water amount to suit your taste; start with less and add more for a stronger floral flavor.
• For a vegan version, substitute cream cheese and cream with coconut cream and a plant-based cream cheese alternative.
• Toast the pistachios lightly to enhance their flavor before folding into the ice cream.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To re-soften after freezing, leave it at room temperature for about 5 minutes before scooping. Avoid repeated thawing and refreezing to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, this recipe works well with a no-churn method. Simply fold the pistachios into the mixture and freeze it in a container for at least 6 hours until firm.

What can I use if I don’t have rose water?

If you don’t have rose water, you can substitute with a small amount of almond extract or orange blossom water, keeping in mind these will change the flavor profile slightly.

Rose Pistachio Ice Cream Recipe

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★★★★★

4.5 from 65 reviews

This luscious Rose Pistachio Ice Cream combines creamy cream cheese and rich heavy cream with aromatic rose water and crunchy pistachios for a refreshing and elegant frozen dessert. Perfect for special occasions or a fancy treat at home, this recipe offers both churned and no-churn methods for easy preparation.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes (if churning), otherwise 0
• Total Time: 40 minutes (churned), 6 hours 15 minutes (no-churn method including freezing)
• Yield: Approximately 6 servings 1x
• Category: Dessert
• Method: Churning
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Ice Cream Base

• 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 tablespoon lemon juice

Add-ins & Garnish

• 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 there are no lumps for a creamy texture.
2. Combine Ingredients: Gradually add the heavy whipping cream, whole milk, rose water, vanilla extract, and lemon juice to the cream cheese mixture. Mix thoroughly until all ingredients are well incorporated. If you desire a delicate pink hue, add a few drops of pink food coloring and stir gently to blend.
3. Churn or Freeze: For those using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes. Add the chopped pistachios during the last five minutes of churning to ensure even distribution. Alternatively, for the no-churn method, fold the chopped pistachios into the mixture, transfer it into a freezer-safe container, and freeze for at least 6 hours until firm.
4. Serve: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping. Garnish with extra chopped pistachios and optionally dried rose petals for an elegant presentation.

Notes

• Adjust rose water amount to taste; start with less as it can be strong.
• If using the no-churn method, stirring the ice cream once or twice during freezing can help avoid ice crystals.
• For a dairy-free alternative, substitute cream cheese, heavy cream, and milk with coconut-based products, but texture will vary.
• Keep the pistachios lightly toasted for enhanced flavor if desired.
• This ice cream is best enjoyed within one week for optimal freshness.

Keywords: Rose Pistachio Ice Cream, Cream Cheese Ice Cream, No-Churn Ice Cream, Middle Eastern Dessert, Floral Ice Cream, Homemade Ice Cream