Rose Pistachio Ice Cream

Rose Pistachio Ice Cream

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Looking for a dessert that’s both elegant and unforgettable? This Rose Pistachio Ice Cream is a Floral Dessert Delight that blends the delicate floral notes of rose water with creamy richness and the nutty crunch of pistachios. Perfect for summer gatherings, special occasions, or a luxurious treat at home, this no-churn recipe is easy to make and stunning to serve. Indulge in Rose Pistachio Ice Cream for a scoop of pure sophistication!

Rose Pistachio Ice Cream

Why You’ll Love Rose Pistachio Ice Cream

I’m obsessed with Rose Pistachio Ice Cream because it’s a Floral Dessert Delight that feels unique yet approachable. The rose water adds a subtle, aromatic touch, perfectly balanced by the creamy base and crunchy pistachios. This Floral Dessert Delight is surprisingly simple to make with a no-churn method, making it ideal for beginners and dessert lovers alike. Its vibrant flavor and gorgeous presentation make it a showstopper for any occasion!

Ingredients for Rose Pistachio Ice Cream

Here’s what you’ll need for Rose Pistachio Ice Cream (serves 6–8):

  • 8 oz cream cheese, softened (about 225 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 cups heavy whipping cream (480 ml)
  • 1 cup whole milk (240 ml)
  • 2 tbsp rose water (adjust to taste)
  • 1 tsp vanilla extract
  • ½ cup shelled pistachios, roughly chopped
  • 1 tbsp lemon juice
  • Optional: a few drops of pink food coloring for a rosy hue

Equipment

  • Stand mixer or electric hand mixer
  • Large mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Freezer-safe container with lid
  • Ice cream maker (optional, for churning method)

Ingredient Tips

  • Rose Water: Use high-quality rose water to avoid artificial flavors; start with less and adjust.
  • Pistachios: Lightly toast for deeper flavor; chop coarsely for texture.
  • Cream Cheese: Soften at room temperature for a smooth blend.
  • Heavy Cream: Full-fat cream ensures a creamy texture.
  • Food Coloring: Optional, but a few drops enhance the rosy aesthetic.

Directions for Rose Pistachio Ice Cream

Let’s make this Rose Pistachio Ice Cream!

Prepare the Base

In a large bowl, I beat 8 oz softened cream cheese and 1 cup granulated sugar with a mixer until smooth and fluffy, about 2 minutes.

Mix the Ice Cream Base

I add 2 cups heavy whipping cream, 1 cup whole milk, 2 tbsp rose water, 1 tsp vanilla extract, and 1 tbsp lemon juice. I mix on medium speed until fully combined and slightly thickened. If desired, I add a few drops of pink food coloring for a rosy hue and mix gently.

Churn or No-Churn Method

For the no-churn method, I pour the mixture into a freezer-safe container, fold in ½ cup chopped pistachios, cover, and freeze for at least 6 hours until firm. If using an ice cream maker, I churn the mixture for 20–25 minutes per the manufacturer’s instructions, adding the pistachios in the last 5 minutes.

Soften and Serve

Before serving, I let the Rose Pistachio Ice Cream sit at room temperature for 5 minutes to soften for easy scooping.

Nutrition

  • Prep Time: 15 minutes
  • Freeze/Churn Time: 6 hours (no-churn) or 25 minutes (churn)
  • Total Time: 6 hours 15 minutes (no-churn) or 40 minutes (churn)
  • Servings: 6–8
  • Calories: ~300 kcal per serving (based on 8 servings)
  • Macros per Serving: 25g carbs, 4g protein, 20g fat, 1g fiber

Variations

  • Fruity Twist: Fold in ½ cup fresh raspberries for a tart Floral Dessert Delight.
  • Tropical Flair: Swirl in ¼ cup passionfruit puree for a tangy Floral Dessert Delight.
  • Chocolate Boost: Add ½ cup white chocolate chunks for extra sweetness.
  • Nut Swap: Use chopped almonds or cashews instead of pistachios.
  • Cookie Sandwich: Scoop between shortbread cookies for ice cream sandwiches.

Serving Ideas:

  • Pair with Layla Cooks’ Cheeseburger Pasta for a fun dinner-dessert combo.
  • Serve with Layla Cooks’ almond biscotti to complement the Floral Dessert Delight.
  • Offer at a summer party with fresh berries on the side.

Storage

I store Rose Pistachio Ice Cream in a freezer-safe container with a tight lid, pressing plastic wrap onto the surface to prevent ice crystals. It keeps in the freezer for up to 2 weeks, maintaining its creamy texture if stored at a consistent cold temperature. I avoid refreezing after thawing to preserve quality.

Serving Tips

  • Presentation: Scoop Rose Pistachio Ice Cream into elegant glass bowls or vintage dessert cups, garnished with extra pistachios or dried rose petals.
  • Garnish: Sprinkle with powdered sugar or a drizzle of raspberry sauce for flair.
  • Pairing: Enjoy with sparkling rosé or chamomile tea to enhance the Floral Dessert Delight.
  • Portion Size: One scoop (1/8 of batch) per person for a light dessert.
  • Occasions: Perfect for summer gatherings, date nights, or special celebrations.

FAQs

Can I make this without an ice cream maker?
Yes! Simply use the no-churn method — whip, fold, and freeze in a container.

What if I don’t have rose water?
You can skip it, but the rose flavor is key to this recipe’s uniqueness. Alternatively, try using a few drops of rose extract.

Can I use low-fat dairy?
It’s not recommended. Full-fat cream and milk provide the best creamy texture.

Can I add other nuts?
Absolutely! Almonds or cashews work beautifully if you prefer a different nut profile.

Is this ice cream very sweet?
It’s moderately sweet. Feel free to adjust the sugar quantity slightly to suit your taste.

Can I make it vegan?
Yes, use vegan cream cheese, coconut cream, and plant-based milk for a vegan Rose Pistachio Ice Cream version.

More Summer Dessert Ideas You’ll Love

Rose Pistachio Ice Cream

Conclusion

Elegant, rich, and truly unforgettable, this Rose Pistachio Ice Cream brings a whole new level of sophistication to homemade desserts. With its floral aroma, nutty crunch, and creamy texture, it’s a flavor combination that feels special without being complicated. If you’re ready to treat yourself and your loved ones to a dessert that’s both stunning and delicious, give this recipe a try!

Rose Pistachio Ice Cream

Rose Pistachio Ice Cream

Elegant, rich, and truly unforgettable, this Rose Pistachio Ice Cream brings a whole new level of sophistication to homemade desserts. With its floral aroma, nutty crunch, and creamy texture, it’s a flavor combination that feels special without being complicated.
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Course Dessert
Cuisine Fusion
Servings 8 servings
Calories 300 kcal

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
 

Prepare the Mixture:

  • In a large bowl, beat softened cream cheese and sugar until smooth and fluffy.

Combine Ingredients:

  • Add heavy cream, milk, rose water, vanilla extract, and lemon juice. Mix until well combined. Add food coloring if desired.

Churn or Freeze:

  • If using an ice cream maker, churn according to machine instructions (about 20–25 minutes). Add pistachios during the last 5 minutes.
  • For no-churn method, fold pistachios into the mixture, pour into a freezer-safe container, and freeze for at least 6 hours.

Serve:

  • Let sit at room temperature for 5 minutes before scooping. Garnish with extra pistachios or dried rose petals if desired.

Notes

  • Start with a small amount of rose water and adjust to taste.
  • Toast pistachios lightly for deeper flavor.
  • Use full-fat dairy for the creamiest texture

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Keyword Summer Desserts

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