Description
Indulge in the enchanting flavors of rose water and crunchy pistachios in this creamy cheesecake ice cream.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 tablespoon rose water
- 1/2 cup crushed pistachios
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Beat the cream cheese until smooth.
- Add the heavy cream, sweetened condensed milk, granulated sugar, rose water, vanilla extract, and a pinch of salt. Mix until combined.
- Gently fold in the crushed pistachios.
- Pour the mixture into your ice cream maker and churn until soft-serve consistency.
- Transfer to an airtight container and freeze for at least 240 minutes.
- Scoop, serve, and enjoy!
Notes
For a dairy-free option, use vegan cream cheese and coconut cream. Add raspberry coulis or fresh fruits for custom flavors.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg