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. 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
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.
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.ย
- 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.ย
Recipe Notes
This is the ice cream maker I used to make this recipe.
Mary Ann | The Beach House Kitchen says
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.
Natasha says
Thanks so much! Let me know if you try it.
sue | theviewfromgreatisland says
Pinned to my edible flowers pinterest board ~ I love it!
Natasha says
Thanks so much, Sue!!
thalia says
such a pretty recipe! i just adore rose anything, and the pastel pink hue is stunning! Xx
Natasha says
Thanks so much, Thalia!
lori says
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.
Natasha says
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. ๐
Jackie says
Which rose water do you use?
Natasha says
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.
Jackie says
Thank you!
Demeter | Beaming Baker says
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
Natasha says
Thanks so much, friend!! ๐
Carmella says
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?
Natasha says
Absolutely! Hope you enjoy it. ๐
Alix @A Hedgehog in the Kitchen says
Natasha, this looks amazing! We can’t wait to make it! ๐
Natasha says
Thank you!! I hope you guys love it. ๐
Nori says
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 ๐
Natasha says
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.
Natasha says
Hey, just checked, and the brand is Bitarome. Hope you love this recipe!
Etzon Garcia says
Hi! I don’t have a ice cream maker. What’s the process for hand making the ice cream? Thank you!
Natasha says
Sorry… Iโve 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.
Yogesh says
It’s looking soo delicious and beautiful
Natasha says
Thank you, Yogesh!
Katherine says
Hello,
What kind of rose water do you use?
Natasha says
Hi! The brand in my pantry is Bitarome. I got it at a baking specialty store. Rose water’s strength can vary across brands, so be sure to taste as you go along so not to overdo it.
Abby says
What food coloring brand did you use?
Natasha says
Hi Abby! Sorry for the delay in responding. Just checked in my pantry, and I think the brand I used was Spectrum Gel Food Colors. This recipe is a couple years old, so I’m not 100% sure, but that’s what’s in the pantry haha.