Rose Ice Cream Recipe is a rich, velvety, beautiful no churn ice cream with hints of rose, tinted pink with hibiscus powder and topped with pistachios and rose petals.
1 ½teaspoonsvanilla extract or pasteI used Vanilla Bean Paste
Rose Ice Cream
¼-1/2teaspoonHibiscus Powderoptional, but adds nutrients and tints the ice cream pink
1-2dropsrose waternot rose extract
1dropred or pink all natural food coloringoptional
⅛ - 1cuppistachioschopped (you can swirl them into the ice cream or just put on top)
Edible rose petals for garnish + chopped pistachiosoptional
Instructions
In a large bowl whip your whipping cream until stiff peaks form.
Slowly pour in your sweetened condensed milk, rose water, hibiscus powder or food coloring, and vanilla; mix until combined (about 45 seconds).
If using nuts in the ice cream, fold in and spread into a standard 9x5 loaf pan or storage container, smoothing and freezing until firm, at least 6 hours, preferably overnight.
Serve with chopped pistachios and rose petals.
Notes
Caution: Use the Rose Water sparingly, it's quite strong and you want a hint of rose essence, not overwhelming, start with a drop and mix in, two drops was perfect for mine.
Variations & Substitutions
Lavender Ice Cream | Instead of rose water use lavender extract, taste it though, just a drop or two at a time so you don't overpower it. Then be sure to sprinkle with food grade dried lavender. If a purple tint is desired, for an all natural version, use Ube powder (purple sweet potato powder) or a drop or two of red and blue food coloring.
Omit pistachios or replace with your favorite, chopped nuts, almonds, pecans and macadamia nuts would all be amazing.
Vegan or Dairy-Free No Churn Rose Ice Cream | Replace the whipping cream with 2 cans of FULL FAT Coconut Milk, scooping out the solid portion and using that to whip. Replace the sweetened condensed milk with vegan sweetened condensed milk and proceed with the rest of the recipe.
See post for 7 uses and ways to use leftover rose water.