Rose Pistachio Ice Cream – Easy Dessert Recipe

Introduction

This Rose Pistachio Ice Cream is a delightful dessert that combines floral notes with crunchy pistachios for a unique treat. It’s easy to make at home, whether you have an ice cream maker or not.

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 sugar until the mixture is smooth and fluffy.
2. Step 2: Add the heavy cream, milk, rose water, vanilla extract, and lemon juice. Mix well to combine. If desired, add a few drops of pink food coloring for a lovely blush color.
3. Step 3: If you have an ice cream maker, pour the mixture in and churn according to your machine’s instructions, usually about 20 to 25 minutes. Add the chopped pistachios during the last 5 minutes of churning.
4. Step 4: For the no-churn method, gently fold the chopped pistachios into the mixture. Pour everything into a freezer-safe container and freeze for at least 6 hours until firm.
5. Step 5: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop into bowls and garnish with extra pistachios or dried rose petals if you like.

Tips & Variations

• Adjust the rose water amount to suit your taste; start with less and add more for a stronger floral flavor.
• Use salted pistachios for a contrast of sweet and salty flavors or toast them lightly for extra crunch and aroma.
• For a vegan version, substitute cream cheese and dairy with coconut cream and a plant-based cream cheese alternative.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To enjoy optimal texture, thaw slightly at room temperature for 5 to 10 minutes before scooping.

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 includes a no-churn method. Simply fold the pistachios into the mixture, freeze in a container, and stir occasionally if possible to reduce ice crystals.

What can I substitute for rose water?

If you don’t have rose water, a small amount of orange blossom water or almond extract can provide a unique floral or nutty twist, though the flavor will differ slightly from rose.

Rose Pistachio Ice Cream – Easy Dessert Recipe

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★★★★★

4.6 from 148 reviews

This Rose Pistachio Ice Cream is a delightful and easy-to-make dessert combining the floral fragrance of rose water with the crunchy texture of pistachios. Creamy and smooth with a subtle hint of lemon, this recipe can be prepared either using an ice cream maker or with a simple no-churn method, making it perfect for any home cook looking to impress with minimal effort.

• Author: Joe
• Prep Time: 15 minutes
• Total Time: 6 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base 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)
• 1 tablespoon lemon juice

Flavorings

• 2 tablespoons rose water (adjust to taste)
• 1 teaspoon vanilla extract

Add-ins

• 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, creating a creamy base for the ice cream.
2. Combine Ingredients: 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 integrated. If desired, add a few drops of pink food coloring to enhance the visual appeal.
3. Churn or Freeze: If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions, typically about 20–25 minutes. Add the chopped pistachios during the last 5 minutes of churning to evenly distribute them. For the no-churn method, gently fold the pistachios into the mixture, then transfer it to a freezer-safe container. Freeze for at least 6 hours or until firm.
4. Serve: Remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly. Scoop into bowls or cones and garnish with extra pistachios or dried rose petals if desired for an elegant touch.

Notes

• Adjust the amount of rose water based on your personal taste preference, as it can be quite potent.
• Pistachios can be lightly toasted beforehand to enhance their flavor.
• The no-churn method is ideal for those without an ice cream maker, but churning results in a smoother texture.
• If using food coloring, add sparingly to avoid overpowering the natural look and flavor.
• Letting the ice cream soften slightly before serving ensures easier scooping and better texture.

Keywords: rose pistachio ice cream, homemade ice cream, no churn ice cream, rose water dessert, pistachio dessert, easy ice cream recipe