Rose Pistachio Cheesecake Ice Cream Recipe

Elegant, No-Churn, Creamy Delight with a Crunch!

💕 Why You’ll Love This Ice Cream

If you’re craving a dessert that’s romantic, luxurious, and surprisingly simple, this recipe is for you.
It combines the delicate floral aroma of rose water, the creamy tang of cheesecake, and the satisfying crunch of pistachios—all in a no-churn format!

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🧊 Ingredients

For the Ice Cream Base:

• 1 can (14 oz / 400g) sweetened condensed milk

• 2 cups (500ml) heavy whipping cream (cold)

• 1 tsp vanilla extract

• 1 tbsp rose water (adjust to taste)

• 200g cream cheese, softened

• A pinch of salt

For the Add-ins:

• ½ cup roasted pistachios, chopped

• ½ cup crushed graham crackers (optional, for cheesecake crust texture)

• A few drops of natural pink food coloring (optional, for a rose-tinted hue)

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🍰 Instructions in page 2