This Rose Almond Ice Cream is a delicate, fragrant frozen dessert inspired by classic Middle Eastern and South Asian flavors. Creamy milk and cream are infused with floral rose water and complemented by the gentle crunch and nuttiness of almonds, creating an elegant and refreshing treat that feels both luxurious and comforting.
Why You’ll Love This Recipe
This recipe delivers a rich and creamy texture without being overly heavy. The rose aroma is subtle and balanced, not overpowering, while the almonds add a pleasant contrast in texture. It is made with simple, halal-friendly ingredients and does not require eggs, making it easier and faster to prepare. It is perfect for special occasions, warm evenings, or when you want something unique yet familiar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk: 2 cups (480 ml)
Heavy cream: 1½ cups (360 ml)
Granulated sugar: ¾ cup (150 g)
Rose water: 1½ tablespoons
Almond extract: ½ teaspoon
Slivered almonds: ½ cup (60 g), lightly toasted
Cornstarch: 1 tablespoon (8 g)
Cold milk (for slurry): 2 tablespoons (30 ml)
Salt: 1 small pinch
Pink food color (optional): 1–2 drops
Directions
In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt. Place over medium heat and stir gently until the sugar is fully dissolved and the mixture is hot but not boiling.
In a small bowl, mix the cornstarch with the cold milk until smooth. Slowly whisk this slurry into the hot milk mixture.
Continue cooking over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 3–5 minutes.
Remove the saucepan from the heat. Stir in the rose water, almond extract, and pink food color if using.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or until fully chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
During the last 2 minutes of churning, add the toasted slivered almonds.
Transfer the ice cream to a freezer-safe container, smooth the top, cover, and freeze for at least 3 hours to firm up before serving.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Churning and freezing time: 3–4 hours
Total time: Approximately 7½ to 8 hours
Variations
For a dairy-free version, substitute the milk and cream with full-fat coconut milk and coconut cream. You can replace almonds with pistachios for a more traditional flavor pairing with rose. Adding a tablespoon of honey or sugar syrup can deepen the sweetness and enhance the floral notes. For extra texture, fold in small pieces of dried rose petals that are food-grade and lightly crushed.
Storage/Reheating
Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. To maintain the best texture, press a piece of parchment paper directly onto the surface before sealing the container. When ready to serve, let the ice cream sit at room temperature for 5–7 minutes to soften slightly. This dessert does not require reheating.
FAQs
What does rose water taste like in ice cream?
Rose water adds a light floral aroma and a subtly sweet flavor that enhances the creaminess without tasting like perfume when used in the right amount.
Can I make this ice cream without an ice cream maker?
Yes, you can freeze the mixture in a shallow container and stir it vigorously every 30 minutes for about 3–4 hours to reduce ice crystals.
Is this recipe very sweet?
The sweetness is moderate and balanced. You can reduce the sugar by 2 tablespoons if you prefer a lighter sweetness.
Can I use almond milk instead of whole milk?
Almond milk can be used, but the ice cream will be less creamy unless combined with a rich non-dairy cream.
How do I keep the almonds crunchy?
Toast the almonds lightly and add them near the end of churning to prevent them from softening too much.
Is food coloring necessary?
No, it is completely optional and only used for a soft pink color.
Can I increase the rose flavor?
Yes, but increase the rose water gradually, adding ½ teaspoon at a time to avoid overpowering the dessert.
Does this ice cream contain eggs?
No, this is an egg-free recipe thickened with cornstarch.
Can I prepare the base ahead of time?
Yes, the ice cream base can be prepared and refrigerated up to 24 hours before churning.
Why is my ice cream too hard?
Homemade ice cream can freeze harder due to the absence of stabilizers. Let it soften at room temperature before scooping.
Conclusion
Rose Almond Ice Cream is a refined and aromatic dessert that transforms simple ingredients into something truly special. With its creamy base, floral notes, and nutty crunch, it offers a refreshing alternative to traditional flavors and is sure to impress anyone who tries it.
Rose Almond Ice Cream is a creamy, floral dessert infused with rose water and almond extract, featuring the crunch of toasted almonds. This egg-free, aromatic treat offers a unique and elegant twist on classic ice cream.
Ingredients
2 cups (480 ml) whole milk
1½ cups (360 ml) heavy cream
¾ cup (150 g) granulated sugar
1½ tablespoons rose water
½ teaspoon almond extract
½ cup (60 g) slivered almonds, lightly toasted
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) cold milk (for slurry)
1 small pinch of salt
1–2 drops pink food color (optional)
Instructions
In a saucepan over medium heat, combine whole milk, heavy cream, sugar, and salt. Stir until sugar dissolves and mixture is hot but not boiling.
In a small bowl, whisk cornstarch with cold milk to create a smooth slurry.
Whisk the slurry into the hot milk mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 3–5 minutes.
Remove from heat. Stir in rose water, almond extract, and food coloring (if using).
Let the mixture cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.
Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions.
Add toasted slivered almonds during the last 2 minutes of churning.
Transfer to a freezer-safe container, smooth the top, cover, and freeze for at least 3 hours before serving.
Notes
Add dried edible rose petals for extra texture and aroma.
Substitute pistachios for a traditional pairing with rose.
Use coconut milk and cream for a dairy-free version.
Let soften slightly before scooping for best texture.
Gradually increase rose water to enhance floral notes.
