Rose ice cream is a delicious, rich, creamy & flavorful homemade ice cream you can effortlessly make 🙂 Just 4 ingredients, egg free and no ice cream maker needed for this delicately flavored pretty ice cream. An absolute treat for rose lovers 🙂
It is an exotic ice cream, perfect dessert after a lavish meal and a delicious summer time treat. Here along with rose syrup and rose water, I have also added a secret ingredient for that royal flavor. Read on and enjoy!
Ice cream is often labeled as summer dessert but I can eat it any weather 🙂 I know many of you are like me and enjoy ice cream at any time of the year but during summer it does feel extra special 🙂
So here is a super easy homemade ice cream recipe for you all with a rich and royal flavor. This rose ice cream is a simple yet an exotic gourmet ice cream with intoxicating rose flavor. You can go all out and add rose petals to it or adorn it many other ways before serving.
This rose flavored ice cream is my all time favorite and it is one of my preferred choices while making ice cream at home.
Today I am sharing this keeper recipe with you all so that you can enjoy this cool dessert this summer at your home too 🙂 Do checkout and enjoy!
About This Recipe
No churn rose ice cream is a simple homemade ice cream recipe with a lovely rose flavor. This is a very simple recipe made with just 4 ingredients- cream, condensed milk, rose syrup and my secret ingredient gulkand.
Gulkand or rose petal preserve is an age old Indian recipe. Apart from tasting delicious, it is used for its medicinal benefits too.
It is an excellent body coolant and widely consumed in summer by mixing in milk. Gulkand also induces good night sleep and I often use it many recipes too like gulkand cake, lassi etc.
Here in this ice cream, I have added a small amount of gulkand along with rose syrup and water. When you make this recipe.
As mentioned above this is a no churn ice cream which means you do not need an ice cream maker for this. All you got to do is whip the cream, fold in the other ingredients, mix, freeze and relish 🙂
However if you have a ice cream maker you can totally use it to make rose ice cream recipe. If you have never tried this flavor, let me tell you it is nothing like any flavor of ice cream you have had. It is sublime with wonderful floral notes and literally addictive.
Adding gulkand lends a lovely texture to the smooth ice cream and also adds to flavor. I always pair rose with vanilla and they are the best 🙂
When gulkand is not available you can add a splash of rose water for that pronounced rose flavor. Rose syrup and rose water are different, see notes for more details.
Making ice cream at home is super easy and possibilities are endless. All you need is a solid base recipe and you can totally play with flavors.
I make ice cream using various recipes but this one with cream and condensed milk is my favorite for its ease to make, richness and taste. This is a no cook ice cream that anyone make easily.
I am also sharing few tips to make best ice cream at home without ice cream maker after the recipe, it will help you to make ice cream that you can easily scoop without ice crystals.
So here is the easy recipe to make rose ice cream at home with all the tips and tricks you need to know. Do try it out and enjoy! It is
4 ingredients simple recipe
no churn, no cook ice cream
egg free, vegetarian
rich, creamy & smooth
has a wonderful delicate rose flavor
Best summer treat
Cream- You can use any type of cream for this recipe. The richness of the ice cream will of course vary accordingly. If you use heavy cream or double cream, the ice cream will be very rich and with low fat cream it will be a bot light. I mostly make it with Amul blue pack as it is easily available. Just make sure your cream is fresh.
Condensed milk– I use sweetened condensed milk in this recipe so that I don’t have to add sugar. You can also use evaporated milk. If it is unsweetened make sure to add 1/4 cup icing sugar while whipping the cream.
Rose syrup– Use best quality rose syrup which actually has the flavor of rose and not only sugar. Yes some brands pass off pink colored sugar syrup in the name of rose syrup.
Rose water– If rose syrup is unavailable you can use same amount of rose water and few drops of pink food color.
Gulkand– it is optional and use if you like.
Garnish- You can garnish rose ice cream with finely chopped pistachios, dried rose petals.
How To Make Rose Ice Cream
Tip in 2 cups heavy cream in a large mixing bowl.
Using an electric beater or stand mixer beat until soft peaks are formed. Do not over beat.
Add rose syrup and condensed milk. Add rose water now if using.
Mix very gently without deflating the cream. Fold in the gulkand and mix very gently if you are using gulkand.
Transfer the ice cream to a freezer safe container.
Place a piece of parchment first and then close with a tight lid. Freeze for 12 hours or overnight. Scoop and serve rose ice cream as required.
Tips To Make Ice Creams At home Without Ice Cream Maker
I usually make ice cream at home following two methods.
- This no churn ice cream with cream and condensed milk as main ingredient
- Ice cream with custard base or old fashioned classic ice cream.
Today I am sharing tips for the easy no churn ice cream making.
Quality of Cream– Always make sure you use fresh and good quality cream for best tasting ice cream. You can really use cream with any fat content here. I use heavy cream if it is available or else I go with low fat cream as it is easily available.
To get soft peaks easily, chill the cream thoroughly and strain out the liquid as much as possible. If the weather is very hot, chilling the bowl and beater hands are also helpful. You can also beat the cream over an ice bath to prevent it from getting heated quickly.
Quantity of cream– For a richer and creamier ice cream, keep the quantity of cream higher. The proportion I have given here in this rose ice cream recipe yields a super creamy ice cream
Freezer temperature– Try to maintain freezer temperature at 12 C or 10 F while freezing ice cream. This will help avoiding ice crystals.
Use the right container– Use an airtight freezer safe container for storing ice creams. I use a tavola ice cream tub and it does the job perfectly. Try to use shallow containers for easy scooping.
Cover with a parchment– After transferring the ice cream mixture to the container place a piece of parchment before closing with lid. It reduces ice crystals very well.
Finally store ice cream at the back of the freezer to avoid temperature fluctuations.
Rose Ice Cream- Frequently Asked Questions
What is rose syrup?
Rose syrup is a sweet and delicately flavored syrup made of sugar and edible rose petals. It is prepared by simmering crushed or chopped rose petals in sugar syrup. Rose syrup is delicious, has wonderful flavor and very widely used in Indian recipes like rose milk, rose lemonade . It is easily available and there are multiple brands to choose from. You can find instructions for homemade rose syrup here.
In the United States you will find in Indian stores or in big grocery stores. You can find it in baking section usually. Instead of rose syrup you can also use rooh afza.
Is rose water and rose syrup the same?
No, they are different from other. Rose water is obtained by steeping petals of roses in warm distilled water. It has no color and it is not sweetened.
If you are using rose water to make rose ice cream make sure it is food grade and not the one used for skin care.
More Rose Desserts
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Rose Ice Cream- No Churn, Egg Free
1 CUP = 250 ml
- 2 cups heavy cream I used amul low fat
- 1 cup sweetened condensed milk
- 3 tablespoons rose syrup
- 2 tablespoons gulkand optional
- 1/2 teaspoon vanilla extract
- Tip in 2 cups heavy cream in a large mixing bowl. Using an electric beater or stand mixer beat until soft peaks are formed. Do not over beat.
- Add rose syrup and condensed milk. Add rose water now if using.
- Mix very gently without deflating the cream. Fold in the gulkand and mix very gently if you are using gulkand.
- Transfer the ice cream to a freezer safe container.
- Place a piece of parchment first and then close with a tight lid. Freeze for 12 hours or overnight. Scoop and serve rose ice cream as required.