Rose Ice Cream is a creamy dessert where fresh cream is whipped with sugar and rose syrup, then kept in freezer. You can make this recipe at home with only 3 ingredients and no ice cream machine needed. It has a sweet taste with light rose aroma in every spoon. Kids and adults both enjoy it on hot summer days.
This is a good option when you want ice cream at home without much work. It takes around 30 minutes to prepare, and rest is only freezing. Make it one day before and keep ready for guests. Even small family get together feels more happy with this dessert.
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About Rose Ice Cream
Rose flavour is used in many Indian sweets and drinks like rose milk, falooda and kulfi. Same flavour suits ice cream, also this version is a no churn recipe and it is easy to make at home. The colour comes from rose syrup and it makes it look bright and fresh.
The ice cream is thick, smooth and creamy and it melts slowly in the mouth and you can feel the soft rose taste. The colour is light pink from the rose syrup, so there is no need of food colour. Sweetness is balanced and not too heavy.
You can change this ice cream in many ways as per your taste, you can also add chopped pistachios or almonds for little crunch. A few tutti frutti or rose petals on top also looks good. You can add a drop of vanilla extract along with the rose syrup for different flavour.
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Rose Ice Cream Ingredients
- Fresh Cream - I have used fresh cream for the creamy base of this ice cream. Keep it well chilled before beating, so it whips faster and hold the shape.
- Sugar - I add sugar for sweetness. It dissolves while beating and makes the ice cream smooth. You can use powdered sugar if you like.
- Rose Milk Syrup - I use rose milk syrup for the colour and flavour. It gives a light pink shade and soft rose aroma. You can add little more if you like strong flavour.
How to make Rose Ice Cream Step by Step
1.To a mixing bowl - add fresh cream, beat with a electric blender. Add sugar.
2.Beat well till soft peaks forms. Add rose milk syrup.
3.Mix well. Transfer to freezer safe container.
4.Cling wrap with plastic wrap then with butter paper to avoid crystallization.
5.Close with lid and freeze for at least 8 hrs or overnight. Next day scoop and serve.
Serve immediately!
Expert Tips
- Chill the cream - I keep the cream in refrigerator for few hours before using. Cold cream whips better and gives a thick texture.
- Beat till soft peaks - I beat the cream only till soft peaks form. If you beat too much, it become grainy and the ice cream will not be smooth.
- Add sugar slowly - I add the sugar little by little while beating. This helps it to mix well without any grains.
- Taste the syrup - I taste the rose syrup once before adding as some brands are very sweet. You can reduce the sugar if the syrup is sweet.
- Cover well - I cover the box with cling wrap and then butter paper before closing the lid. It stop the ice crystals from forming on top.
- Freeze overnight - I freeze it for at least 8 hours or overnight. The ice cream sets properly and scoops easily next day.
Serving and Storage
Serve this chilled in small bowls and you can add chopped nuts or few rose petals on top for serving and it goes well as dessert after meals or during guests visit at home. Keep the box outside for few minutes before scooping so it is easy to take.
Store in freezer in a closed container with cling wrap and butter paper and use within few days for best taste and texture and it stay good when stored properly.
FAQS
1. Can I use whipping cream instead of fresh cream?
Yes you can use whipping cream and it works fine for this recipe. Reduce sugar little bit because it has mild sweetness.
2. Can I skip the rose syrup?
Yes you can skip it and it still tastes good as plain cream ice cream. But you will not get the pink colour and rose aroma.
3. Why is my ice cream icy?
It may be due to cream not beaten well or box not covered properly. Cover it with cling wrap and butter paper next time.
4. Can I add nuts in the ice cream?
Yes you can add chopped pistachios or almonds and it gives good crunch while eating. Mix them gently after adding rose syrup.
5. Can I make it in advance?
Yes you can prepare and store in freezer and it stays good for few days without issue. Make it one day before for guests so it set well.
If you have any more questions about this Rose Ice Cream Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Rose Ice Cream Recipe
Ingredients
- 1 ½ cups fresh cream
- ½ cup sugar
- 1 tablespoon rose milk syrup
Instructions
- To a mixing bowl - add fresh cream, beat with a electric blender. Add sugar.
- Beat well till soft peaks forms. Add rose milk syrup.
- Mix well. Transfer to freezer safe container.
- Cling wrap with plastic wrap then with butter paper to avoid crystallization.
- Close with lid and freeze for atleast 8 hrs or overnight. Next day scoop and serve.
- Serve Rose Ice Cream chilled!
Notes
- Chill the cream - I keep the cream in refrigerator for few hours before using. Cold cream whips better and gives a thick texture.
- Beat till soft peaks - I beat the cream only till soft peaks form. If you beat too much, it become grainy and the ice cream will not be smooth.
- Add sugar slowly - I add the sugar little by little while beating. This helps it to mix well without any grains.
- Taste the syrup - I taste the rose syrup once before adding as some brands are very sweet. You can reduce the sugar if the syrup is sweet.
- Cover well - I cover the box with cling wrap and then butter paper before closing the lid. It stop the ice crystals from forming on top.
- Freeze overnight - I freeze it for at least 8 hours or overnight. The ice cream sets properly and scoops easily next day.
Anshika
Hi. Is there no need for GMS and CMC in this? In your Vanilla ice-cream recipe, can I add rose syrup to get smoother ice-cream?
Sharmilee J
no need of GMS, CMC. Yes you can