Description
This vegan ice cream with rose petals is delicately floral, luxuriously creamy, and perfect for elegant dessert tables.
Ingredients
Full-fat coconut milk – 2 cans (13.5 oz each)
Maple syrup – 1/3 cup
Rose water – 1 to 1½ tsp
Dried edible rose petals – 2 tbsp
Vanilla bean (optional) – 1 tsp
Instructions
1. Chill coconut milk in fridge.
2. Mix all ingredients in a blender until smooth.
3. If using an ice cream maker, churn for 20–25 minutes.
4. Transfer to a lidded container and freeze for 3–4 hours until firm.
5. Without ice cream maker: pour into shallow dish, freeze, and stir every 30 minutes for 3 hours.
6. Let sit at room temperature 5 minutes before serving. Garnish with extra rose petals.
Notes
– Use only food-grade rose petals.
– Rose water intensity varies—start light and adjust.
– Pairs well with pistachios, almond cookies, or lemon accents.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 scoop
- Calories: 190
- Sugar: 9g
- Sodium: 12mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: ice cream with rose petals, vegan rose dessert