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Strawberry Rose Ice Cream

A simple no churn ice cream featuring an elegant combination of strawberry flavor with a hint of rose.

Ingredients

  • 1 lb strawberries, stems removed, 4-5 set aside
  • 2 tsp rose water
  • 1 tsp vanilla extract
  • 1 (14oz) can sweetened condensed milk
  • 2 cups heavy cream
  • 1-2 drops red food coloring, optional

Instructions

  • In a blender puree the strawberries, except the few set aside.
  • Add in the milk, rose water, and extract. Blend again just until evenly combined.
  • In the bowl of a stand mixer, whip the cream, just until stiff peaks form. Don't over whip or it will separate into butter.
  • Fold the strawberry mixture into the whipped cream until evenly combined. 
  • If you want a deeper pink, stir in the food coloring.
  • Line a 9x5" metal loaf pan with parchment paper. Pour the ice cream mixture into it and use a spatula to gently smooth out the surface.
  • Put the ice cream in the freezer, and let it freeze until frozen solid-- or up to overnight.
  • Allow the ice cream to soften for five minutes before scooping and serving.

Notes

recipe adapted from Sugar Spun Run