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Homemade rose ice cream in cones.

Homemade Rose Ice Cream (no churn recipe)


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  • Author: Grant and Rochelle Murchie
  • 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.)

1/4 - 1/2 tsp 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