No-Churn Floral Ice Cream (Print Version)
# Ingredients:
→ For the Ice Cream Base
01 -
8 oz cream cheese, softened
02 -
1½ cups heavy cream, chilled
03 -
1 can (14 oz) sweetened condensed milk
04 -
1 tsp vanilla extract
05 -
1 tsp rose water (adjust to taste)
06 -
1-2 drops pink food coloring (optional, for color)
→ For the Mix-ins and Garnish
07 -
½ cup pistachios, chopped
08 -
¼ cup crushed graham crackers (optional, for cheesecake texture)
09 -
2 tbsp dried rose petals (optional, for garnish)
# Instructions:
01 -
In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
02 -
In a separate bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla extract, and rose water, and mix until fully combined.
03 -
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.
04 -
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.
05 -
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!
# Notes:
01 -
This is a no-churn ice cream recipe - no ice cream maker required!
02 -
Rose water can be found in Middle Eastern markets or in the international aisle of many grocery stores.
03 -
The ice cream will keep in the freezer for up to 2 weeks in an airtight container.