Mediterranean High-Protein Rose Pistachio Ice Cream

Prep Time: 15 minutes
Chill Time: 4–6 hours
Total Time: 6 hours 15 minutes
Servings: 6

This Mediterranean-inspired rose pistachio ice cream blends floral, nutty, and creamy flavors into a refreshing high-protein treat — no ice cream maker needed. The cream cheese adds body and protein, while the pistachios bring crunch and a hint of luxury. Lightly sweetened with a keto-friendly sweetener and perfumed with rose water, this dessert delivers elegance in every bite without the sugar overload.

Ingredients

8 oz cream cheese, softened

1 ½ cups heavy cream, cold

½ cup keto sweetener (erythritol or monk fruit, powdered)

1 tsp vanilla extract

½ tsp rose water

½ cup chopped pistachios

¼ cup almond flour crumble (optional — see note)

1–2 drops pink food coloring (optional)

Instructions

Prepare the Base:
In a large mixing bowl, beat the softened cream cheese with the powdered sweetener until smooth and fluffy.

Add Flavor:
Mix in the vanilla extract and rose water. If you want a rosy hue, add 1–2 drops of pink food coloring and stir until evenly tinted.

Whip the Cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overbeat — you want it thick but still creamy.

Combine:
Gently fold the whipped cream into the cream cheese mixture in two or three additions. Use a spatula to keep the texture airy and smooth.

Add the Mix-Ins:
Stir in the chopped pistachios and almond flour crumble, if using. Save a small handful of pistachios for topping later.

Freeze:
Transfer the mixture to a loaf pan or airtight container. Smooth the top, sprinkle with remaining pistachios, and cover.

Chill:
Freeze for 4–6 hours, or until firm enough to scoop. For a softer texture, let it sit at room temperature for 5–10 minutes before serving.

Note (Optional Almond Flour Crumble)

To make a quick almond flour crumble, toast ¼ cup almond flour with 1 tbsp butter and 1 tbsp keto sweetener in a pan over medium heat for 3–4 minutes until golden. Let it cool before mixing it into the ice cream. It adds a lovely nutty crunch.

Tips

Soften the cream cheese properly:
Let it sit at room temperature for about 20–30 minutes before mixing. This ensures a smooth, lump-free base and a creamy final texture.

Use cold heavy cream:
Cold cream whips faster and holds air better, giving your ice cream that light, mousse-like texture before freezing.

Don’t skip folding gently:
When combining the whipped cream with the cream cheese mixture, fold slowly with a spatula instead of stirring. This keeps the air in the mixture, resulting in a lighter ice cream.

Adjust sweetness to taste:
Different keto sweeteners vary in sweetness. Taste the base before freezing and adjust as needed. Monk fruit blends tend to be smoother and less cooling than erythritol.

Use good-quality rose water:
The flavor of rose water can range from subtle to overpowering. Start with ½ teaspoon and add more to taste. It should be fragrant but not perfumey.

Add texture at the end:
Mix in nuts and crumble last, right before freezing. This keeps them crunchy and evenly distributed.

Scoop easily:
Let the frozen ice cream sit at room temperature for 5–10 minutes before scooping. It softens slightly and becomes perfectly creamy.

Variations

Rose Almond Delight:
Replace pistachios with toasted sliced almonds for a softer crunch and a slightly buttery note.

Chocolate Pistachio Swirl:
Drizzle melted sugar-free dark chocolate into the base and swirl it gently before freezing. It adds a rich contrast to the floral rose flavor.

Cardamom Infusion:
Add 1/8 teaspoon ground cardamom to the cream cheese mixture for a more traditional Mediterranean or Middle Eastern flavor profile.

Berry Rose Twist:
Fold in a few chopped raspberries or strawberries for pops of color and a fruity accent that pairs beautifully with rose and pistachio.

Protein Boost Option:
Mix in a scoop of unflavored or vanilla whey protein powder with the cream cheese and sweetener to further raise the protein content without affecting the taste.

Nut-Free Version:
Skip pistachios and almond crumble. Instead, add shredded coconut or freeze-dried fruit pieces for texture and crunch.

Serving Ideas:

Top with crushed dried rose petals for an elegant finish.

Serve with a drizzle of sugar-free honey or rose syrup for a dessert-worthy touch.

Pair with keto shortbread cookies or almond biscotti.

Q&A

Q: Do I need an ice cream maker for this recipe?
No, this is a no-churn recipe. The whipped cream creates enough air to make the ice cream smooth and scoopable without an ice cream machine.

Q: Can I use regular sugar instead of keto sweetener?
Yes, you can substitute an equal amount of powdered sugar. Just keep in mind it won’t be keto or low-carb anymore.

Q: How strong should the rose flavor be?
Rose water varies by brand. Start with ½ teaspoon, taste the base, and add more if you prefer a stronger floral note. It should smell fragrant but not taste like perfume.

Q: Can I make it dairy-free?
Yes. Replace cream cheese with dairy-free cream cheese and use coconut cream instead of heavy cream. The flavor will be slightly different but still rich and smooth.

Q: How long will it last in the freezer?
It keeps well for up to 2 weeks in an airtight container. After that, it may start to form ice crystals, which can affect the texture.

Q: Can I reduce the fat content?
If you want a lighter version, use part-skim cream cheese or substitute half of the heavy cream with Greek yogurt. The texture will be a bit less creamy but still delicious.

Nutrition

(Per serving, based on 6 servings)

Calories: ~320

Protein: 9g

Fat: 30g

Carbohydrates: 5g

Fiber: 1g

Net Carbs: 4g

Sugar: <2g

Sodium: ~160mg

(Values may vary depending on brand of sweetener, cream, and add-ins.)

Conclusion

This Mediterranean High-Protein Rose Pistachio Ice Cream is a refreshing, creamy treat that feels indulgent yet fits beautifully into a low-carb or keto-friendly lifestyle. The combination of rose water and pistachios delivers a delicate balance of floral and nutty flavors, while the cream cheese base adds richness and a protein boost. Whether you’re following a low-carb plan or just want a lighter, elegant dessert, this ice cream brings the best of Mediterranean indulgence — no churn, no sugar, no fuss.