Rose Petal Pistachio Cheesecake Ice Cream

Shopping list

• 225 g cream cheese — softened

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• 1 cup heavy whipping cream — chilled

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• 0.5 cup whole milk

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• 0.75 cup sweetened condensed milk

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• 1 tsp vanilla extract

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• 1.5 tsp rose water — 1–1½ tsp

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• 0.5 cup shelled pistachios — toasted and roughly chopped

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• 0.5 cup raspberries or strawberries — fresh or frozen

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• 2 tbsp granulated sugar

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• 1 tbsp fresh lemon juice

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• 2 tbsp chopped pistachios

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• dried edible rose petals — optional

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Step by step

1. 1

   Prepare the Berry Swirl: Add the raspberries or strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 5– 7 minutes, stirring occasionally, until the fruit softens and becomes syrupy. Mash lightly, then allow the mixture to cool completely.

2. 2

   Make the Cheesecake Base: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, whole milk, vanilla extract, and rose water. Beat until the mixture is completely smooth and well combined.

3. 3

   Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in batches, keeping the mixture light and airy.

4. 4

   Add the Pistachios: Fold in the toasted chopped pistachios, reserving a small amount for topping. Mix gently so the pistachios remain evenly distributed throughout the ice cream.

5. 5

   Create the Swirl: Pour half of the ice cream mixture into a freezer-safe container. Spoon several small dollops of the cooled berry sauce over the surface. Add the remaining ice cream mixture, then repeat with the remaining berry sauce. Use a knife or skewer to gently swirl the sauce through the mixture.

6. 6

   Freeze and Serve: Cover tightly and freeze for at least 6 hours, preferably overnight, until firm. Let the ice cream sit at room temperature for 5– 10 minutes before scooping. Garnish with chopped pistachios and optional edible rose petals before serving.