Pistachio Rose Cheesecake Ice Cream Treats
No-churn cheesecake ice cream bars on a buttery graham crust, swirled with fragrant rose water, warm cardamom, and crunchy pistachios. Slice-and-serve freezer treats that taste like a Middle Eastern-inspired cheesecake ice cream.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs about 12 whole crackers, finely crushed
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 0.25 teaspoon kosher salt
- 16 ounces cream cheese, softened two 8-ounce blocks
- 14 ounces sweetened condensed milk one standard can
- 1.5 cups heavy cream, cold whipping cream
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons rose water adjust to taste; brands vary in strength
- 0.5 teaspoon ground cardamom
- 1 tablespoon fresh lemon juice brightens the flavor
- 0.75 cups shelled pistachios, finely chopped reserve 2 tablespoons for topping
- 2 teaspoons edible dried rose petals, lightly crushed optional, for garnish and texture
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until evenly moistened. Press firmly into an even layer in the pan. Freeze while you make the filling.
- In a large bowl, beat softened cream cheese until smooth and fluffy, 1 to 2 minutes. Slowly beat in sweetened condensed milk, vanilla, rose water, cardamom, and lemon juice until silky.
- In a separate cold bowl, whip heavy cream to soft-medium peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Fold in chopped pistachios, reserving 2 tablespoons for topping. If using, fold in half the rose petals.
- Pour filling over the chilled crust and smooth the top. Sprinkle with reserved pistachios and remaining rose petals. Tap the pan gently to release air bubbles.
- Freeze until fully firm, at least 6 hours or overnight.
- Lift the slab out using the parchment, warm a knife under hot water and dry it, then cut into 12 bars. Let stand 3 to 5 minutes before serving for the best texture.
Notes
Rose water intensity varies—start with 1 teaspoon and add to taste. For nut-free treats, swap pistachios with mini white chocolate chips. Store bars tightly wrapped in the freezer for up to 1 month. For clean slices, wipe and rewarm the knife between cuts.