Homemade rose ice cream

Learn how to make a delectable, old fashioned creamy homemade rose ice cream- a unique flavor that's simple to make with or without an ice cream maker. And you can't go wrong with a delicate and gourmet flavor - all from the comforts of your garden and home.

I've had rose ice cream at a very famous gelato shop before and .... I hate to say it - it was not good. It was very artificial tasting and soapy. This recipe is not that. It's so beautiful.

It's made with real rose petals infused in milk and cream, blended with strawberries for a pretty pink hue. With simple ingredients every kitchen witch always has on hands, you'll be satisfying your floral sweet tooth in no time. You can even try it with some warm rose infused honey and crushed pistachio shortbread for a heavenly floral sundae.

Looking for where to buy rose ice cream this season?

Rose ice cream and other beautiful botanical flavors aren't widely available. That's why it's so fun to create perfect swoon worthy ice cream at home. I make this ice cream and all of my gourmet flavors, like my How to make a honey lavender ice cream, homemade bourbon cinnamon ice cream, or basil ice cream at home with my cuisine art ice cream maker. It's super affordable and you can make endless recipes!

Ingredients:

How to make rose infused milk:

This recipe has such a beautiful delicate floral flavor without being overpowering thanks to rose infused milk. To make it, I infused 1/2 cup dried organic rose petals into two cups of milk, in the fridge for two days. I strained the rose petals out and used to rose infused milk in my ice cream and saved a sip for a fresh homemade rose latte. Visit our full post on How to make floral infused milk.

Expert tips for making ice cream at home:

The key step in making perfect ice cream at home is to slowly mix and simmer the ingredients for twenty minutes, allowing the ice cream to and then letting the mixture cool completely. Do not overheat or cook any longer than this. You do not want to cook your eggs, just thicken the mixture for the right consistency.

Lastly, you will want to completely chill to mixture before churning the ice cream. I always allow my mixture to cool in the refrigerator for two - 24 hours. Overnight is recommended, but not necessary.

Recommendations for serving this ice cream:

With:

Have edible flowers? These resources may be useful to you:

Frequently asked questions:

How to store your homemade ice cream:

Homemade ice cream should be stored in a sealed, air tight container that's easy to scoop from. Because homemade ice creams often aren't prepared with any preservatives or stabilizers, we like to enjoy ours within two weeks. Otherwise, we find they become difficult to scoop. They will not spoil in the freezer in that time frame though.

Can I make this ice cream without an ice cream maker?

Yes, read notes below !

Where can I find roses to make my ice cream?

We have an entire post dedicated to sourcing flowers edible flowers!

How to make this ice cream in an ice cream maker

  • Add all ingredients two a small sauce pan

  • On low heat, mix consistently, and slowly simmer and mix for twenty minutes.

  • Let mixture cool for at least two hours.

  • Add ice cream ingredients to ice cream maker and churn according to manufactuer's recommendations. Ours churns for twenty minutes. Ice cream should double in volume and be solid, but soft when done.

How to make this ice cream WITHOUT an ice cream maker

  • Create an old fashioned custard ice cream by combining egg yolks, heavy cream, fresh or dried lavender flowers, honey and salt. This combination will yield in a velvety smooth ice cream.
  • Slowly mix and simmer the ingredients for twenty minutes, allowing the ice cream to and then letting the mixture cool completely. Do not overheat your mixture as we do not want to cook our eggs, just thicken the mixture for the right consistency.
  • Pour mixture into your baking dish.
  • Place it in the freezer for 90 minutes.
  • Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk or hand mixer to whip the mixture a bit as it begins to freeze.
  • Return to the freezer.
  • Continue to freeze, checking on ice cream mixture every hour. Break up large ice pieces with your mixer, scraping the sides each time, and then return to freezer.
  • After a couple of hours, it should begin thickening to a slushy soft-serve consistency. Once it reaches that stage, you can serve it or cover it with a lid and return to the freeze until firm and scoop able.

Note: Ice cream made without a machine will freeze to a very firm consistency after a day or so in the freezer. However, it will thaw nicely at room temperature after 10-15 minutes and will be perfectly scoop-able.

Now onto the recipe!

image of vintage glass carrier filled with sugar cones, and pink ice cream scoops, garnished with pink roses, and in front of vintage white frame and two candlle sticks

Homemade rose ice cream

Yield: 6 servings (2 scoops each)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Learn how to make a delectable, old fashioned creamy homemade rose ice cream- a unique flavor that's simple to make with or without an ice cream maker. And you can't go wrong with a delicate and gourmet flavor - all from the comforts of your garden and home.

Ingredients

  • 1 cups heavy cream
  • 2 cup whole milk (rose infused)
  • 4 egg yolks
  • ¾ cup honey or granulated sugar
  • 2 tablespoons rose water
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 6 strawberries

Instructions

    Add all ingredients two a small sauce pan


    On low heat, mix consistently, and slowly simmer and mix for twenty minutes.


    Blend in a blender or with an emmersion blender.


    Let mixture cool for at least two hours.


    Add ice cream to ice cream maker and churn according to manufactuer's recommendations.(Ours churns for twenty minutes) Ice cream should double in volume and be solid, but soft when done.


    Add mixture to an air tight, sealable container and freeze for at least three hours before serving.

Notes

How to store your homemade ice cream:
Homemade ice cream should be stored in a sealed, air tight container that's easy to scoop from. Because homemade ice creams often aren't prepared with any preservatives or stabilizers, we like to enjoy ours within two weeks. Otherwise, we find they become difficult to scoop. They will not spoil in the freezer in that time frame though.


Where can I find roses to make my ice cream?

We have an entire post dedicated to sourcing flowers edible flowers!

how to make this ice cream without an ice cream maker
Create an old fashioned custard ice cream by combining egg yolks, heavy cream, fresh or dried lavender flowers, honey and salt. This combination will yield in a velvety smooth ice cream.
Slowly mix and simmer the ingredients for twenty minutes, allowing the ice cream to and then letting the mixture cool completely. Do not overheat your mixture as we do not want to cook our eggs, just thicken the mixture for the right consistency.
Pour mixture into your baking dish.
Place it in the freezer for 90 minutes.
Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk or hand mixer to whip the mixture a bit as it begins to freeze.
Return to the freezer.
Continue to freeze, checking on ice cream mixture every hour. Break up large ice pieces with your mixer, scraping the sides each time, and then return to freezer.
After a couple of hours, it should begin thickening to a slushy soft-serve consistency. Once it reaches that stage, you can serve it or cover it with a lid and return to the freeze until firm and scoop able.
Note: Ice cream made without a machine will freeze to a very firm consistency after a day or so in the freezer. However, it will thaw nicely at room temperature after 10-15 minutes and will be perfectly scoop-able.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 184Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 88mgSodium 204mgCarbohydrates 21gFiber 0gSugar 21gProtein 3g

Did you make this recipe?

Please leave a comment below !

Wonderful to meet you here! I’m Sarah, the woman behind the apron and camera at frolic and fare. I love to add herbs and edible flowers to everything imaginable, and weave my magic into our meals with intention and purpose. I treasure using whole food ingredients to develop gourmet, garden inspired recipes that you will cherish for years to come. We celebrate traditions in a modern world, making our recipes approachable and enchanting. Thank you for being here, I hope you find what you're looking for.

Learn more about me

Reader favorites

Leave a Comment

Skip to Recipe