With summer in full swing, I have been wanting to try out a few new ice cream flavors, and this one was at the top of my list (for obvious reasons)! I scoured the internet and Pinterest especially for the perfect recipe, and I think I finally concocted my own version to create a creamy, gelato-like, rose-scented ice cream.

What does rose ice cream even taste like, you may ask? Simply: it tastes the way a rose smells. And it is incredible. For my recipe, I added cinnamon to help bring out the sweetness of the rose flavor, and create a delicate blend of fresh flavor. If you give this a try, you won’t believe your tastebuds.










Rose Ice Cream

(makes about 2 quarts)

2 cups heavy whipping cream/double cream
1/4 cup Rooh Afza, bottled Rose flavored syrup (find here)
3/4 cup sugar, or adjust to taste
1/4 teaspoon lemon juice
fresh organic rose petals
2 teaspoon rose water
1 tsp cinnamon

1. In a standing mixer, combine the cream, Rooh Afza, sugar, rose water, and cinnamon. Mix at medium speed until sugar is dissolved and well blended.

2. Set standing mixer to high and let the mixture whip for 5-10 minutes. You don’t want the consistency of whipped cream, you just want to add some air and lightness to the cream before turning it into ice cream. This will make the texture dreamy when it’s frozen.

3. When ready to make the ice cream, place the chilled cream mixture in the ice cream maker and follow instructions of the ice cream maker. You might want to adjust the sweet/sugar at this time. Chilling the ice cream will make it taste a little less sweet than in unfrozen form. So do adjust accordingly.

4. Add the lemon juice and churn for 5 more minutes. Freeze for at least 6-8 hours.

5. Garnish with rose petals before serving.

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