🥣 Step 1: Prepare the Cheesecake Mixture
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, rose water, vanilla, and a pinch of salt. Mix until everything is well blended and silky.
💡 Pro Tip: Taste the mixture and adjust rose water—some like it subtle, others prefer bold floral notes.
🧁 Step 2: Whip the Cream
In a separate chilled bowl, whip the heavy cream until stiff peaks form. This adds the light, airy texture that mimics churned ice cream.
🌹 Step 3: Fold and Add Color
Gently fold the whipped cream into the cheesecake mixture until fully combined. If using, add a drop or two of pink food coloring for that signature rosy blush.
🥜 Step 4: Add Pistachios and Crunch
Stir in the chopped pistachios and graham crackers (if using). Save a few to sprinkle on top for garnish.
🍨 Step 5: Freeze
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, add reserved pistachios, and cover tightly with plastic wrap or a lid.
Freeze for at least 6 hours, or overnight for best results.
🌸 Serving Suggestions
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Scoop into waffle cones and top with edible rose petals
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Serve in crystal bowls for a fancy dinner party dessert
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Drizzle with honey and add extra pistachios for extra decadence
❄️ Storage Tips
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Keep tightly sealed in the freezer for up to 2 weeks.
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Let it sit at room temperature for 5–10 minutes before scooping.
💬 Final Thoughts
This Rose Pistachio Cheesecake Ice Cream is everything you want in a homemade dessert: elegant, flavorful, and effortless. Perfect for summer days, romantic evenings, or whenever you need a little floral bliss in a bowl.
