Description
Indulge in a luxurious scoop of Rose Pistachio Cheesecake Ice Cream, where creamy cheesecake meets the delicate floral notes of rose and the crunch of toasted pistachios. This easy no-churn recipe is perfect for summer gatherings or cozy nights in, delivering an elegant dessert that will delight your taste buds and impress your guests.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup sweetened condensed milk (unsweetened)
- 1/2 cup toasted pistachios, chopped
- 1 tbsp rose water
- 1 tbsp fresh lemon juice
Instructions
- In a large bowl, whip the heavy cream until soft peaks form.
- In another bowl, mix condensed milk, rose water, and lemon juice until well combined.
- Gently fold the whipped cream into the condensed milk mixture until smooth.
- Stir in the chopped pistachios, reserving some for topping if desired.
- Transfer to an airtight container and freeze for at least 6 hours or overnight.
- Serve scoops in bowls or cones, garnished with reserved pistachios.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-churn
- Cuisine: Fusion
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 320
- Sugar: 26g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg