A bowl of rose ice cream on a table.

Rose Ice Cream Recipe

This rose ice cream recipe brings a fragrant, floral taste to your dessert bowl. Combining sweet, creamy ice cream with the subtle aroma of rose makes for a unique frozen dessert.

Required ingredients

  • Milk: Use full cream for a super creamy consistency.
  • Vanilla: An extract is best, but essence is a cheaper option.
  • Sugar: White granulated or caster sugar is ideal.
  • Thickened cream: The liquid cream commonly used for whipping.
  • Pink food colouring: You can also use red food colour.
  • Rose extract: Found in the supermarket baking aisle.

Instructions

  1. Whisk the milk, vanilla, and sugar in a large bowl until the granules dissolve.
  2. Stir in the cream until combined.
  3. Add the food colouring, one drop at a time, until you’re happy with the colour.
  4. Add half a teaspoon of rose extract and taste test. If necessary, keep adding more until you’re happy with the strength. Keep in mind that once the dessert is frozen, it loses a little flavour.
  5. Transfer the liquid ice cream to the refrigerator and chill for two hours.
  6. Pour the mixture into your ice cream machine and churn until thickened.
  7. Scoop into a freezer-safe container and freeze for at least three hours until hardened.

Your rose ice cream is ready to be scooped, served, and enjoyed! Store any leftovers in the freezer for 1-2 weeks.

A pile of dried rose petals on white background.
Dried rose petals make an excellent garnish.

How to make rose ice cream without an ice cream maker

Don’t let not having an ice cream machine stop you from making this recipe. Instead of churning the chilled mixture, place it in the freezer in an airtight container.

After 30 minutes, remove the container and beat the ice cream until smooth. Return to the freezer.

Continue to beat the ice cream every half hour until it becomes too hard to mix.

The ice cream should be frozen for at least three hours, preferably overnight.

Commonly asked questions

What if I don’t have any rose extract?

If you don’t have any rose extract, rosewater makes a practical substitute. Add at least three times the amount and taste test before adding more if needed. As rose water has much more water content, the final ice cream won’t be as creamy, but it will still taste delicious.

Can I substitute the heavy cream with a lighter alternative?

Heavy cream provides richness and creaminess to the ice cream. While you can try using a lighter alternative or coconut milk, the texture won’t be as creamy.

How long does homemade ice cream generally last in the freezer?

Homemade ice cream is best consumed within 1-2 weeks of making it. After that, it will develop ice crystals and lose its scoopable texture.

Tips for improving the ice cream

Follow these helpful guidelines to make the best possible ice cream:

Chill the mixture: After combining all the ingredients, thoroughly chill the mixture in the fridge before churning. This will help the ice cream freeze evenly and prevent ice crystals from forming.

Be patient: Don’t rush the churning or freezing process, which affects the final texture and flavour. Follow the recommended times in the recipe for the best results.

Add complementary flavours: For a unique twist, stir through ribbons of stewed rhubarb towards the end of churning.

Chill the container: Pop the storage container, whisk, beater, and anything else that will contact the ice cream. This helps the dessert to freeze faster, giving it a smoother, less icy consistency.

Serving Ideas

  • Serve in a crispy waffle cone for a classic ice-cream parlour look.
  • Top with some fresh edible roses for a charming and delicate touch.
  • Food-safe dried rose petals make a nice-looking garnish.
  • Craft a mouth-watering ice cream sandwich or sundae.
  • Add a fruit topping like raspberry coulis for a decadent extra.
  • Strawberries, honey, or pistachios also make a delicious pairing.
A bowl of rose ice cream on a table.

Rose Ice Cream Recipe

A creamy vanilla ice cream with a subtle hint of rose.
5 from 1 vote
Print Pin Rate
Course: Dessert
Keyword: ice cream
Prep Time: 10 minutes
Freezing: 3 hours
Total Time: 3 hours 10 minutes

Ingredients

  • 1 cup full cream milk
  • ¾ cup white sugar
  • cups thickened cream
  • ½ tsp pure vanilla extract
  • Few drops pink food colouring
  • 1 tsp rose extract

Instructions

  • Whisk the milk, vanilla, and sugar in a large bowl until the granules dissolve.
  • Stir in the cream until combined.
  • Add the food colouring, one drop at a time, until you're happy with the colour.
  • Add half a teaspoon of rose extract and taste test. If necessary, keep adding more until you're happy with the strength. Keep in mind that once the dessert is frozen, it loses a little flavour.
  • Transfer the liquid ice cream to the refrigerator and chill for two hours.
  • Pour the mixture into your ice cream machine and churn until thickened.
  • Scoop into a freezer-safe container and freeze for at least three hours until hardened.

Notes

  • Store any left overs in the freezer for 1-2 weeks.
  • Try adding a tablespoon of cornstarch to the milk before whisking for extra creaminess.
  • The ice cream will lose some colour after freezing, so allow for this when adding the colouring.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating