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Strawberry Rose Ice Cream
A creamy no-churn ice cream made with fresh strawberries and just a hint of rosewater.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
freeze time
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
Servings
9
servings
Calories
200
kcal
Author
Sam Merritt
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)
1 lb strawberries
Add condensed milk, rose water and vanilla extract and blend until combined.
2 tsp rose water,
14 oz can sweetened condensed milk,
1 tsp vanilla extract
In a separate bowl (preferably a chilled metal bowl), beat heavy cream with an electric mixer on high-speed until stiff peaks form.
2 cups heavy cream
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.
1-3 drops pink food coloring
Pour into a parchment paper or wax-paper-lined 9x5 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.
Nutrition
Serving:
1
serving
|
Calories:
200
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Cholesterol:
72
mg
|
Sodium:
21
mg
|
Potassium:
117
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
784
IU
|
Vitamin C:
30
mg
|
Calcium:
42
mg
|
Iron:
1
mg