Description
A decadent and creamy dessert featuring a unique blend of rose and pistachio flavors, perfect for warm days or as a sweet treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1 tsp vanilla extract
- 1 1/2 tsp rose water
- 2 tbsp honey
- 1/4 cup chopped pistachios
- Pink food coloring or rose syrup (optional for swirl effect)
- 2 tbsp crushed graham crackers (optional for cheesecake texture)
- Extra chopped pistachios (for topping)
- Dried rose petals (food grade, for topping)
Instructions
- In a large bowl, beat the cream cheese until completely smooth and fluffy.
- Add the sweetened condensed milk, vanilla extract, rose water, and honey. Mix until creamy and fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture until light and airy.
- Fold in the chopped pistachios and crushed graham crackers if using.
- Add small drops of pink food coloring or rose syrup and lightly swirl with a spoon for that gorgeous rose marble effect.
- Transfer the mixture into a loaf pan or freezer-safe container.
- Sprinkle extra pistachios and dried rose petals on top for a bakery-style finish.
- Freeze for at least 360 minutes or overnight until scoopable and firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping for the creamiest texture.
Notes
For best results, use fresh pistachios and adjust the rose water to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Global
Nutrition
- Serving Size: 1 scoop
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: ice cream, dessert, rose water, pistachio, cheesecake