Rose Ice Cream recipe with rose petals

Savor the delicate floral flavor of rose ice cream, where each creamy bite brings the essence of fresh rose petals.

This rose ice cream tastes just like roses and even shares their beautiful color. Made from real rose petals, it captures the floral magic similar to rose cordials and jams.

I love roses; they inspire me in many ways, not just for making homemade cosmetics like soaps and creams but also for adding a unique flavor to dishes.

When I use roses in my recipes, choosing fragrant roses that haven’t been treated with pesticides is important. Avoid ornamental park roses or those from florists. Instead, use wild roses or ones from your garden that are naturally grown without chemicals.

What is rose Ice cream?

Rose ice cream is a delicious treat made by infusing the creamy base with the rose essence. I used real rose petals that I infused overnight in the cream. However, you can also use organic rose water, rose syrup or rose extract. The ice cream typically has a soft, floral taste that mirrors the fragrance of fresh roses and often takes on a lovely pink hue. It can be made in various shades depending on the rose petals you are using. Rose ice cream is popular in many Middle Eastern and South Asian cuisines.

If you love this ice cream, you can make homemade with other edible flowers, such as elderflower or lavender ice cream.

Ingredients to make homemade rose ice cream

Rose Petals

The right selection of rose blossoms will affect the final ice cream scent, taste, and color. Thus, choose scented roses that are colorful, and free of chemicals. You don’t need to wash them, as the pollen is a carrier of taste and fragrance. Just remove any damaged petals and insects before using them in the recipe. 

Homegrown edible rose petals such as rosa damascene, Persian rose, or rosa centifolia are excellent choices. These medicinal flowers have many beneficial properties for the skin and body. 

If you are using floral rosewater, make sure you buy food grade rose water.

Fresh Cream or Whipped cream

I didn’t use any water in this recipe, just cream and sour cream, which is why the ice cream has a smooth texture. Using rose water or syrup can introduce water content, which might create ice crystals and affect the texture, requiring you to churn it.

Raw Sugar

I like to cut down on sugar or find healthier substitutes. For this recipe, I thought about using rose cordial instead of sugar to boost the rose flavor. However, after researching, I decided against it because sugar isn’t just for the sweetness of ice cream. It also helps give it a smooth texture. If you replace sugar with other liquids like syrups, the ice cream won’t turn out as creamy. In this recipe, I used raw sugar and reduced the amount. Feel free to add more if you prefer a sweeter taste.

Sugar also affects how ice cream freezes. Without sugar, it forms larger ice crystals that aren’t as enjoyable to eat.

Eggs (just yolks)

Eggs, especially yolks, thicken the mixture like a thin pudding, preventing ice crystals from forming. They also help blend water and fat into a creamy texture as emulsifiers. I suggest using eggs, but if you prefer not to, you can still make this ice cream without them. Just note, the homemade ice cream might melt faster and be firmer rather than fluffy.

Sour Cream

I used sour cream that adds a tangy and creamy texture to the ice cream. 

You can use sweetened condensed milk instead if you like the sweet taste of the ice cream.

Lemon Juice (optional)

I added lemon to this recipe as it complements the floral taste of roses. However, I have seen rose-flavored ice cream recipes with strawberries or raspberries to boost the color.

Step-by-Step Rose Ice Cream Recipe

First step: Infuse Roses in Cream

Remove all the stalks from the rose petals and place them in a jar. Pour the cold cream over the roses, ensuring they are fully submerged. Cover the jar with a lid and refrigerate for 24 hours to infuse the cream with rose flavor. After 24 hours, strain the rose-infused cream through a fine mesh sieve or a soft canvas/cheesecloth bag, squeezing gently to extract as much rose flavor as possible.

Second step: Prepare Ice Cream Base

In a saucepan, combine the strained rose flavored cream, raw sugar, and milk. Heat the mixture gently over low heat, stirring until the sugar is completely dissolved.

Third step: Temper the Egg Yolks

In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the heated rose cream mixture into the egg yolks, whisking constantly to temper the eggs.

Fourth step: Combine and Thicken

Pour the tempered egg mixture back into the saucepan with the remaining rose cream mixture. Heat the combined mixture gently over medium-low heat, stirring constantly, until it thickens. The mixture should coat the back of a spoon and have the consistency of thin pudding.

Fifth step: Strain and Chill

Pour the thickened mixture through a fine mesh strainer back into a clean bowl to remove any cooked egg bits or solids. Allow the mixture to cool to room temperature, then stir in the sour cream and lemon juice until well combined.

Sixth step: Chill and Churn

Cover the bowl with plastic wrap or a lid and refrigerate the ice cream base until thoroughly chilled, preferably overnight.

Once chilled, pour the ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Seventh step: Freezing

Transfer the churned ice cream into a freezer-safe container, smooth the top with a spatula, and cover with wax paper or plastic wrap directly touching the surface to prevent ice crystals from forming. Freeze the ice cream for at least 4-6 hours or overnight until firm. Scoop the frozen cream into bowls or cones and enjoy the delicate floral flavors!

No-churn direction (without Ice cream maker)

Once the ice-cream mixture is ready to use, you can freeze it directly in the freezer. Remove the mixture from the freezer every half hour for a fluffy and smooth texture and mix it with a hand mixer. This process helps break up ice crystals and ensures a smoother consistency. Allow the mixture to solidify in the freezer for 4-5 hours before serving.

Best Rose Homemade Ice cream Variations

Add 1 teaspoon of vanilla extract or 1 tablespoon of vanilla bean paste instead to complement the floral notes of the rose petals.

Using nuts like 50 grams of chopped pistachios for a crunchy texture.

Optionally, add a few drops of pink or red food coloring or beetroot powder to enhance the rose petal’s natural color and give the ice cream a vibrant appearance.

For a Middle Eastern touch of ice cream, sprinkle in 1/2 teaspoon of ground cardamom or saffron

How to store churn rose ice cream?

Transfer the rose scented cream mixture to a storage container with a lid and refrigerate 6 hours to overnight.

Cook Time
30 minutes

Additional Time
1 day

Total Time
1 day 30 minutes

Instructions
Remove all the stalks from the rose petals and place them in a jar. Pour the cold cream over the roses, ensuring they are fully submerged. Cover the jar with a lid and refrigerate for 24 hours to infuse the cream with rose flavor. After 24 hours, strain the rose-infused cream through a fine mesh sieve or a soft canvas/cheesecloth bag, squeezing gently to extract as much rose flavor as possible.In a saucepan, combine the strained rose flavored cream, raw sugar, and milk. Heat the mixture gently over low heat, stirring until the sugar is completely dissolved.In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the heated rose cream mixture into the egg yolks, whisking constantly to temper the eggs.Pour the tempered egg mixture back into the saucepan with the remaining rose cream mixture. Heat the combined mixture gently over medium-low heat, stirring constantly, until it thickens. The mixture should coat the back of a spoon and have the consistency of thin pudding.Pour the thickened mixture through a fine mesh strainer back into a clean bowl to remove any cooked egg bits or solids. Allow the mixture to cool to room temperature, then stir in the sour cream and lemon juice until well combined.Cover the bowl with plastic wrap or a lid and refrigerate the ice cream base until thoroughly chilled, preferably overnight. Once chilled, pour the ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.Transfer the churned ice cream into a freezer-safe container, smooth the top with a spatula, and cover with wax paper or plastic wrap directly touching the surface to prevent ice crystals from forming. Freeze the ice cream for at least 4-6 hours or overnight until firm. Scoop the frozen cream into bowls or cones and enjoy the delicate floral flavors!

Notes

No-churn direction (without Ice cream maker)Once the ice-cream mixture is ready to use, you can freeze it directly in the freezer. Remove the mixture from the freezer every half hour for a fluffy and smooth texture and mix it with a hand mixer. This process helps break up ice crystals and ensures a smoother consistency. Allow the mixture to solidify in the freezer for 4-5 hours before serving.

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Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

Calories: 547Total Fat: 41gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 213mgSodium: 98mgCarbohydrates: 37gFiber: 1gSugar: 34gProtein: 6g

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