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!
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
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
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
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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