This Rose Ice Cream is a luxurious treat inspired by Persian flavors. With just four simple ingredients, it delivers a rich, creamy texture and the aromatic essence of rose water, a signature ingredient in Persian desserts. Perfect for hot summer days or special occasions like Valentine’s Day and Mother’s Day, this no churn ice cream recipe is a delightful twist on traditional flavors. Persian ice cream lovers and anyone seeking a unique, refreshing dessert will savor the floral elegance of this easy-to-make frozen dessert.

Gulkand ice cream, also known as Rose Ice Cream, is one of the most beloved ice cream recipes in India, especially during the scorching summer months. While many associate rose ice creams with a vibrant pink hue, the truth is, authentic rose ice creams are much more subtle in appearance. The best rose syrup lends a light pink hue and a delicate, floral fragrance rather than a bold, artificial color.
Traditionally, paneer roses, (a variety known for their legendary fragrance and grown in the Tamil region), are steeped in warm milk to impart their signature flavor. The pink rose petals are then drained, leaving behind a lightly infused milk with a subtle rose fragrance and rose flavor. A modern twist involves using gulkand, a sweet preserve made from pink rose petals slowly cooked with sugar until they reach a thick, jam-like consistency. This sweet treat is widely available online and in Middle Eastern and Indian grocery stores. The word "gulkand" has Persian roots, with “gul” meaning rose and “kand” (or gand) referring to something sweet.
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Why You Will Love This Recipe
- Simple ingredients : With only four ingredients, you can make this rose ice cream using common items found at your local grocery store.
- Quick and easy : This is a no churn recipe, meaning you won’t need any special equipment like an ice cream maker—just a large mixing bowl and a stand mixer or hand mixer.
- Egg free : This version doesn’t use eggs, making it lighter and easier to prepare while still delivering a creamy texture.
- Summer treat : The delicate floral notes of rose water make this ice cream a perfect, refreshing treat for those hot summer days.
- No artificial flavors: The subtle and natural rose flavor comes from rose water, ensuring no overpowering or artificial taste.
Ingredients
- Rose Water: Provides the subtle floral flavor that defines this rose ice cream recipe. Be cautious, as a little goes a long way.
- Sweetened Condensed Milk: Acts as the sweetener and contributes to the smooth, creamy texture without needing additional sugar.
- Heavy Cream: When whipped, it gives the ice cream its rich, creamy texture, eliminating the need for an ice cream maker.
- Strawberry Coulis: Adds a fruity, tangy contrast to the rose flavor and lends a subtle pink hue to the rose ice cream.
- Raw Pistachios (optional): Offers a crunchy topping, adding texture and a nutty complement to the floral ice cream.
- Dried Rose Petals (optional): Aesthetic and flavorful, these bring a beautiful garnish while reinforcing the rose flavor in every bite.
See the recipe card for quantities
How to Make Homemade Rose Ice Cream
Make the Ice Cream Base
- Mix the strawberry coulis, rose water and condensed milk together in a small bowl.
- Using a standing mixer (or hand mixer) with the whisk attachment attached, whip the cream until stiff peaks form. (Be careful not to over whip the cream as the texture will become grainy.)
Chef’s Tip: Chill a large mixing bowl in the refrigerator for an hour or two.
- Gently fold in a third of the strawberry and condensed milk mixture into the whipped cream, repeat the process until all the strawberry and condensed milk mixture has been incorporated. (Work carefully so as not to deflate the cream.)
- Taste the mixture and add a drop more rose water if desired. (Be careful not to add too much rose water as rose water can become bitter and overpower the other flavors completely.)
Freeze the Ice Cream
- Transfer the ice cream to a freezer safe airtight container. Smooth ice cream and cover with a piece of parchment paper before closing with a tight lid.
- Freeze for 12 hours or preferably overnight.
Serve and Enjoy!
- Take the ice cream out of the freezer 10-15 minutes before serving.
- Serve scoops of the rose ice cream in cones or bowls and garnish with dried rose petals, pistachios and Turkish Delight.
Chef’s Tips
- Best quality rose Water: Always opt for, natural rose water from Middle Eastern or Indian grocery stores for the most authentic taste.
- Rose water: A little bit of rose water goes a long way. Start with ¼ teaspoon and add more only if needed to prevent overpowering the ice cream with floral notes.
- Create a ripple in this ice cream: Swirl in strawberry coulis just before freezing for a visually appealing and flavorful ripple effect.
Variations
- Vanilla Ice Cream: Swap out the rose water for vanilla extract to create a simple yet delicious vanilla ice cream.
- Lavender Ice Cream: For a floral twist, substitute rose syrup with lavender syrup to make a fragrant lavender ice cream.
- Substitute pistachios: If pistachios aren’t available, you can use almonds or cashews for a similar crunchy texture.
- Vegan or Dairy-Free No Churn Rose Ice Cream: Replace the heavy cream with coconut cream and use a dairy-free condensed milk alternative to create a vegan-friendly version.
What to Serve With Persian Rose Ice Cream
- Chocolate cake: The rich and floral flavors of rose ice cream pair beautifully with a slice of decadent chocolate cake.
- Brownies: Serve a scoop alongside fudgy brownies for a delightful contrast between the floral rose flavor and chocolate.
- Fresh berries: A mix of fresh raspberries or strawberries complements the delicate rose flavor with a refreshing burst of tartness. Try our Cherry and Berry Fruit Salad.
- Waffles: Top warm waffles with a scoop of this ice cream for a unique dessert or brunch treat.
Storage Instructions
- Store the rose ice cream in an airtight container in the freezer for up to two weeks.
- To prevent ice crystals from forming, press a piece of parchment paper directly on top of the ice cream before sealing the container.
- Let the ice cream sit at room temperature for 10–15 minutes before serving for the best creamy texture.
FAQ's
A : Rose syrup is a sweet, fragrant liquid made from rose petals and sugar, used to flavor desserts and drinks.
A : No, rose water is a more diluted, floral essence used in cooking, while rose syrup is sweeter and thicker, often used to sweeten and flavor ice cream recipes.
A : No-churn ice cream is an easy recipe that doesn’t require an ice cream maker. It uses whipped cream and sweetened condensed milk for a smooth, creamy texture.
A : Custard-based ice cream uses a combination of egg yolks, sugar, and milk or cream, heated to form a custard. The ice cream mixture is then churned in an ice cream maker, creating a richer, denser texture.
A : You will only need a large mixing bowl, a hand mixer, and a freezer-safe container to make this no-churn ice cream—no special equipment like an ice cream maker is required.
This no-churn rose ice cream recipe is the perfect way to add a unique, floral twist to your summer desserts. With its simple ingredients and easy preparation, it’s a delicious treat you can make at home without needing any special equipment.
Try it for your next gathering or just as a refreshing treat on a hot summer day—you won’t be disappointed! Don't forget to experiment with variations like lavender or vanilla ice cream and let us know how it turns out!
PrintHomemade Rose Ice Cream (no churn recipe)
- Total Time: 20 - 30 minutes (+ Freezing)
- Yield: 8 - 10 servings
- Diet: Vegetarian
Description
This Rose Ice Cream is a luxurious treat inspired by Persian flavors. With just four simple ingredients, it delivers a rich, creamy texture and the aromatic essence of rose water, a signature ingredient in Persian desserts. Perfect for hot summer days or special occasions like Valentine’s Day and Mother’s Day, this no churn ice cream recipe is a delightful twist on traditional flavors. Persian ice cream lovers and anyone seeking a unique, refreshing dessert will savor the floral elegance of this easy-to-make frozen dessert.
Ingredients
For the Ice Cream
1 x batch Homemade Strawberry Coulis, chilled (Chefs Note: We like to leave the sugar out of the coulis for this recipe, since the condensed milk is already pretty sweet.)
¼ - ½ teaspoon Rose Water
1 can 385 g (14 oz) Sweetened Condensed Milk
500 ml (2 cups) Heavy Cream, chilled
For Serving
Raw Pistachios, roughly chopped
Culinary Grade Dried Rose Petals
Turkish Delight
Sugar Cones or Wafers
Instructions
Make the Ice Cream Base
-
Mix together the strawberry coulis, rose water and condensed milk together in a small bowl.
-
Using a standing mixer (or hand mixer) with the whisk attachment attached, whip the cream until stiff peaks form. (Be careful not to over whip the cream as the texture will become grainy.)
Chef’s Tip: Chill a large mixing bowl in the refrigerator for an hour or two.
-
Gently fold in a third of the strawberry and condensed milk mixture into the whipped cream, repeat the process until all the strawberry and condensed milk mixture has been incorporated. (Work carefully so as not to deflate the cream.)
-
Taste the mixture and add a drop more rose water if desired. (Be careful not to add too much rose water as rose water can become bitter and overpower the other flavors completely.)
Freeze the Ice Cream
-
Transfer the ice cream to a freezer safe airtight container. Smooth ice cream and cover with a piece of parchment paper before closing with a tight lid.
-
Freeze for 12 hours or preferably overnight.
Serve and Enjoy!
-
Take the ice cream out of the freezer and 10-15 minutes before serving.
-
Serving scoops of the rose ice cream in cones or bowls and garnish with dried rose petals, pistachios and Turkish Delight.
Notes
Storage Instructions: Store the rose ice cream in an airtight container in the freezer for up to two weeks. To prevent ice crystals from forming, press a piece of parchment paper directly on top of the ice cream before sealing the container. Let the ice cream sit at room temperature for 10–15 minutes before serving for the best creamy texture.
- Prep Time: 20 - 30 minutes
- Freezing Time: 12 - 24 hours
- Cook Time: 0 minutes
- Category: Desserts
- Method: No Bake
- Cuisine: Middle Easterm
Nutrition
- Serving Size: 1 serving
- Calories: 266
- Sugar: 34 g
- Sodium: 56.5 mg
- Fat: 12.7 g
- Carbohydrates: 35.8 g
- Protein: 4.1 g
- Cholesterol: 41.7 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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