Rose Cheesecake Ice Cream

Cheesecake Ice cream combines rich flavors of cream cheese and heavy cream. I have added edible rose petals, that I purchased from a store. You can always use any rose petals. This ice cream recipe is straightforward with few essential ingredients and a hand mixer or blender is recommended. You can save this for up to 2 weeks in the freezer covered. Without further ado, I would like to share this delicious recipe.

Calories – 250c per 100gms
Prep time – 10 minutes
Freeze time – 5 hours
Serves – 3-4


3 small packets of Glucose Biscuits (any)
1Tbsp Brown Sugar (optional)
4Tbsp Melted Butter

Ice Cream:
200gms Cream Cheese
200gms Heavy Cream
100gms Castor Sugar or white powdered Sugar
2Tbsp Rose Essence
1Tbsp Vanilla Essence
1Tsp Lemon Juice
Handful Rose Petals
Handful Almonds shavings (optional)


Base: In a food processor, blend biscuits and brown sugar together until you get coarse granules. Remove in a bowl, add melted butter and mix well. Put the biscuit mixture in any mould you like, pressing it down firmly and compacting it well. Freeze this for 30 minutes.

  • Ice cream: In a mixing bowl, add cream cheese, heavy cream, powdered sugar, vanilla essence, and rose essence. Mix using a hand mixer or blender until you get a soft creamy texture (no lumps). Add some rose petals and lemon juice. Mix well gently.
  • Fill the Ice Cream mixture in the mould on the biscuit base.
  • Garnish with some almonds and more rose petals. Gently cover with plastic wrap or lid and freeze for at least 5 hours.

Enjoy this simple and cheesy ice cream! I hope you will give this recipe a try and let me know in the comment section below if you liked it and share more cooking ideas with me via contact me on the home page. Thank you.

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