A luxurious, creamy no-churn ice cream infused with fragrant rose, crunchy pistachios, and rich cheesecake flavor-the perfect blend of elegance and indulgence!
Ingredients: 8 oz cream cheese, softened 1 ½ cups heavy cream, chilled 1 can (14 oz) sweetened condensed milk 1 tsp vanilla extract 1 tsp rose water (adjust to taste) ½ cup pistachios, chopped ¼ cup crushed graham crackers (optional, for cheesecake texture) 2 tbsp dried rose petals (optional, for garnish) 1-2 drops pink food coloring (optional, for a beautiful hue)
Instructions: 1. Whip the Cream In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Prepare the Cheesecake Base In a separate bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla extract, and rose water, and mix until fully combined.
3.Combine & Fold Gently fold the whipped cream into the cheesecake mixture. Stir in chopped pistachios and crushed graham crackers (if using).
Add pink food coloring, if desired, for a soft pastel hue.
4.Freeze Pour the mixture into a loaf pan or airtight container. Sprinkle dried rose petals and extra pistachios on top. Cover with plastic wrap and freeze for at least 6 hours or overnight.
5. Serve & Enjoy! Let the ice cream sit for 5 minutes at room temperature before scooping. Serve in bowls, cones, or even between cookies for an ice cream sandwich!
