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This rose ice cream is a delicious treat that’s delicately flavored with rose water and vanilla. A simple recipe that can easily be made in your ice cream maker.
I love rose flavoring in food/drinks. One of my favorite teas is rose scented, and I drink it often.
I’ve also played around with flavoring panna cotta and popsicles with lavender. These floral fragrances in food = the best, basically.
I don’t break out the ice cream maker very often, but when I do, it’s always a fun experience. Maybe I’m a big dork, but watching a liquid turn into creamy aerated ice cream is a total highlight for me.
Making ice cream at home is easy, and you know exactly what you’re putting into it.
I used rose water because I had some in my pantry. The concentration can vary depending on the brand you buy, so I suggest working your way up to the 1/4 cup (4 tablespoons) I used in the recipe to make sure you’re not adding more than you need.
Make sure you buy food grade rose water as well. If it says on the bottle “for external use only”, don’t use it. I recommend checking prior to buying it since many are intended for cosmetic use. I’ve also seen rose extracts and rose syrups. Feel free to use those. Just make sure you give it a taste and adjust quantities as needed. Rose water is pretty delicate, so that’s why there’s a 1/4 cup in this recipe.
I’ve wanted to make this ice cream for a while, and now that warm weather has arrived, I figured it would be a good time to post it on the blog.
Mother’s Day is also coming up soon, and I think this would be a perfect recipe for that occasion!
Do you like florals in food?
Will you make this rose ice cream?
Rose Ice Cream
Ingredients
- 3/4 cup whole milk
- 1/2 cup white sugar
- 16 fluid ounces heavy/whipping cream
- 1/2 teaspoon pure vanilla extract
- 1/4 cup rose water
- 1 drop pink food coloring
Instructions
- Combine the milk and sugar in a large bowl using a hand mixer until the sugar is dissolved (about 2 minutes).
- Add the remaining ingredients and continue mixing until combined. The concentration of rose water can vary, so it's a good idea to build up to the 1/4 cup (4 tablespoons) a tablespoon at a time so you can give it a taste and add more without adding too much.
- Pour the mixture into the bowl of your ice cream maker and run the machine for about 30 minutes or until it reaches the consistency you like.
- Serve immediately or transfer to a container and freeze until it's more firm.
Notes
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
It’s looking soo delicious and beautiful
Thank you, Yogesh!
Hi! I don’t have a ice cream maker. What’s the process for hand making the ice cream? Thank you!
Sorry… I’ve only ever done it in an ice cream maker. My advice would be to find a plain or vanilla no-churn recipe and then perhaps add some rose water.
Hi Natasha! Thank you for sharing this recipe, I can’t wait to try it at home. I just have a few questions:
1. Can I add pistachio in it?
2. What kind of container can I use when freezing the ice cream?
3. What brand of rose water do you use?
Thanks a lot 🙂
Hi Nori!
1. Can I add pistachio in it? –Yes, as long as they’re chopped small. Check the instructions of your ice cream maker to confirm, but I believe you should add them in during the last couple minutes of churning.
2. What kind of container can I use when freezing the ice cream? –I generally use Tupperware style containers that have lids that close properly.
3. What brand of rose water do you use? –Good question… I will check tonight when I get home and let you know! The one in my pantry is from a specialty baking shop, and I live in Canada, so I don’t know if you’ll for sure be able to find it.
Hey, just checked, and the brand is Bitarome. Hope you love this recipe!
Natasha, this looks amazing! We can’t wait to make it! 🙂
Thank you!! I hope you guys love it. 🙂
The color is absolutely gorgeous! I’ve never heard of rose water but I make ice cream often. Can this recipe be made without the rosewater and just taste like vanilla?
Absolutely! Hope you enjoy it. 💜
These photos are BEYOND gorgeous!! You always inspire me to take better photos, Natasha! This rose ice cream looks like just the perfect treat to cool off with this summer. Love it! Pinned, of course! xoxo
Thanks so much, friend!! 💛
I make rose ice cream at home too. Your rose water must be more diluted than mine though. I can only put about 1 tablespoon in or it would ruin the ice cream. Just a heads up to others to check before you add too much.
Hi Lori, thanks for the tip! I did note it in the post write-up already, but I just added a note to the recipe card itself so that more people will see it if they skip over the text of the post. 🙂
Which rose water do you use?
Hi there! The brand is Bitarome. Not sure if it’s available outside of Canada. I think any rose water should be fine… just check the taste after every tbsp or so since some are stronger than others.
Thank you!
What brand do you use that is so strong?
such a pretty recipe! i just adore rose anything, and the pastel pink hue is stunning! Xx
Thanks so much, Thalia!
Pinned to my edible flowers pinterest board ~ I love it!
Thanks so much, Sue!!
Such an interesting flavor Natasha! And the color is so pretty! I love making homemade ice cream, so I can’t wait to give this flavor a try.
Thanks so much! Let me know if you try it.