Indulge in the luxurious blend of sweet strawberries and delicate rose in this Strawberry Rose Ice Cream. Creamy, velvety, and bursting with floral notes, it’s a dessert that feels both elegant and comforting. With just 15 minutes of prep, you’ll create a treat that’s perfect for warm afternoons or special occasions. The rich, smooth texture melts on your tongue, while the vibrant flavors dance with every bite. It’s a delightful way to savor the essence of summer, no matter the season.
This ice cream is not only a feast for your taste buds but also a healthier indulgence, with only 200 calories per serving. The natural sweetness of strawberries pairs beautifully with the subtle, aromatic rose, creating a balanced and refreshing dessert. After an 8-hour freeze, you’ll be rewarded with a luscious, homemade treat that’s sure to impress. Share it with loved ones or savor it solo—it’s a little jar of happiness waiting to be enjoyed.
Ingredients for Strawberry Rose Ice Cream
- 1 lb strawberries (stems removed, fresh or frozen)
- 2 tsp rose water (adjust to taste, or substitute with rose syrup for a sweeter flavor)
- 1 tsp vanilla extract (pure extract recommended for best flavor)
- 14 oz sweetened condensed milk (1 can, chilled for easier mixing)
- 2 cups heavy cream (cold, for whipping)
- 1-3 drops pink food coloring (optional, for a vibrant color)
Step-by-Step Instructions
- Prepare the strawberry puree: In a blender, puree the strawberries until smooth. Small pieces are fine for texture.
- Combine flavors: Add the sweetened condensed milk, rose water, and vanilla extract to the blender. Blend until fully combined.
- Whip the cream: In a chilled metal bowl, beat the heavy cream with an electric mixer on high speed until stiff peaks form.
- Fold mixtures together: Gently pour the strawberry mixture into the whipped cream. Fold until completely combined and smooth.
- Add color (optional): If desired, stir in 1-3 drops of pink food coloring for a deeper hue.
- Freeze: Pour the mixture into a parchment or wax paper-lined 9×5-inch bread pan. Cover tightly with clear wrap and freeze overnight (at least 8 hours).
- Serve: Allow the ice cream to soften at room temperature for 10 minutes before scooping and serving.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Strawberry Rose Ice Cream with a sprinkle of crushed pistachios or a drizzle of honey for a touch of elegance. For a fruity twist, add fresh strawberry slices or a handful of edible rose petals. Serve in waffle cones or alongside shortbread cookies for a delightful dessert experience.
Storage Tips for Creamy Perfection
Store your ice cream in an airtight container with a layer of parchment paper pressed directly onto the surface to prevent ice crystals. It will keep well in the freezer for up to 2 weeks. Let it sit at room temperature for 10-15 minutes before scooping for the creamiest texture.
Time-Saving Hacks for Busy Bakers
To speed up the freezing process, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream. If you’re short on time, freeze the ice cream in individual ramekins for quicker setting—just 4-6 hours instead of overnight.
Recipe Variations to Explore
Swap strawberries for raspberries or peaches for a different flavor profile. If you’re not a fan of rose water, try orange blossom water or a splash of lemon juice for a citrusy twist. For a dairy-free version, use coconut cream instead of heavy cream and sweetened coconut condensed milk.
Essential Equipment for Smooth Success
A high-speed blender ensures a smooth strawberry puree, while a chilled metal bowl and electric mixer are key for achieving stiff peaks in the cream. A 9×5 loaf pan lined with parchment paper makes for easy removal and clean-up. Don’t forget a sturdy spatula for folding the mixture gently!
Strawberry Rose Ice Cream
Ingredients
- 1 lb strawberries stems removed
- 2 tsp rose water
- 1 tsp vanilla extract
- 14 oz can sweetened condensed milk
- 2 cups heavy cream
- 1-3 drops pink food coloring optional
Instructions
- In blender, puree strawberries (some small pieces are fine)
- Add condensed milk, rose water and vanilla extract and blend until combined.
- In a separate bowl (preferably a chilled metal bowl), beat heavy cream with an electric mixer on high-speed until stiff peaks form.
- Pour your strawberry mixture into the heavy cream and fold until completely combined.
- If desired, stir in 1-3 drops of food coloring for a deeper color.
- Pour into a parchment paper or wax-paper-lined 9×5 bread pan and cover tightly with clear wrap.
- Freeze overnight.
- Allow ice cream to soften at room temperature for at least 10 minutes before scooping and serving.