Rose Ice Cream is a creamy dessert where fresh cream is whipped with sugar and rose syrup, then kept in freezer. You can make this recipe at home with only 3 ingredients and no ice cream machine needed. It has a sweet taste with light rose aroma in every spoon. Kids and adults both enjoy it on hot summer days.

This is a good option when you want ice cream at home without much work. It takes around 30 minutes to prepare, and rest is only freezing. Make it one day before and keep ready for guests. Even small family get together feels more happy with this dessert.

[feast_advanced_jump_to]

About Rose Ice Cream

Rose flavour is used in many Indian sweets and drinks like rose milk, falooda and kulfi. Same flavour suits ice cream, also this version is a no churn recipe and it is easy to make at home. The colour comes from rose syrup and it makes it look bright and fresh.

The ice cream is thick, smooth and creamy and it melts slowly in the mouth and you can feel the soft rose taste. The colour is light pink from the rose syrup, so there is no need of food colour. Sweetness is balanced and not too heavy.

You can change this ice cream in many ways as per your taste, you can also add chopped pistachios or almonds for little crunch. A few tutti frutti or rose petals on top also looks good. You can add a drop of vanilla extract along with the rose syrup for different flavour.

Similar Recipes

• Strawberry Ice Cream Recipe
• Potato Chips Recipe
• Rose Syrup Recipe
• Rose Milkshake
• Ice Cream Recipe | No Churn Ice Cream

Rose Ice Cream Ingredients

• Fresh Cream - I have used fresh cream for the creamy base of this ice cream. Keep it well chilled before beating, so it whips faster and hold the shape.
• Sugar - I add sugar for sweetness. It dissolves while beating and makes the ice cream smooth. You can use powdered sugar if you like.
• Rose Milk Syrup - I use rose milk syrup for the colour and flavour. It gives a light pink shade and soft rose aroma. You can add little more if you like strong flavour.

How to make Rose Ice Cream Step by Step

1.To a mixing bowl - add fresh cream, beat with a electric blender. Add sugar.

2.Beat well till soft peaks forms. Add rose milk syrup.

3.Mix well. Transfer to freezer safe container.

4.Cling wrap with plastic wrap then with butter paper to avoid crystallization.

5.Close with lid and freeze for at least 8 hrs or overnight. Next day scoop and serve.

Serve immediately!

Expert Tips

• Chill the cream - I keep the cream in refrigerator for few hours before using. Cold cream whips better and gives a thick texture.
• Beat till soft peaks - I beat the cream only till soft peaks form. If you beat too much, it become grainy and the ice cream will not be smooth.
• Add sugar slowly - I add the sugar little by little while beating. This helps it to mix well without any grains.
• Taste the syrup - I taste the rose syrup once before adding as some brands are very sweet. You can reduce the sugar if the syrup is sweet.
• Cover well - I cover the box with cling wrap and then butter paper before closing the lid. It stop the ice crystals from forming on top.
• Freeze overnight - I freeze it for at least 8 hours or overnight. The ice cream sets properly and scoops easily next day.

Serving and Storage

Serve this chilled in small bowls and you can add chopped nuts or few rose petals on top for serving and it goes well as dessert after meals or during guests visit at home. Keep the box outside for few minutes before scooping so it is easy to take.

Store in freezer in a closed container with cling wrap and butter paper and use within few days for best taste and texture and it stay good when stored properly.

FAQS

1. Can I use whipping cream instead of fresh cream?

Yes you can use whipping cream and it works fine for this recipe. Reduce sugar little bit because it has mild sweetness.

2. Can I skip the rose syrup?

Yes you can skip it and it still tastes good as plain cream ice cream. But you will not get the pink colour and rose aroma.

3. Why is my ice cream icy?

It may be due to cream not beaten well or box not covered properly. Cover it with cling wrap and butter paper next time.

4. Can I add nuts in the ice cream?

Yes you can add chopped pistachios or almonds and it gives good crunch while eating. Mix them gently after adding rose syrup.

5. Can I make it in advance?

Yes you can prepare and store in freezer and it stays good for few days without issue. Make it one day before for guests so it set well.

If you have any more questions about this Rose Ice Cream Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rose Ice Cream Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Rose Ice Cream Recipe appeared first on Sharmis Passions.

Rose Mousse is a soothing yummy dessert made by simmering milk and blending it with cream, rose essence and chilling it. Rose Mousse is a tasty delight for the family after weekend lunch and special occasions.

This is a great option when you want something elegant but simple to make. Rose Mousse fills the heart, eyes and tummy. It is quite easy to make. You feel proud serving something that looks fancy but it's really easy. It also feels light and fluffy because of the whipped cream.

[feast_advanced_jump_to]

About Rose Mousse

Rose Mousse is made using milk, fresh cream, white chocolate chips and rose syrup. These ingredients come together to make something nice and delicate. The rose flavour and white chocolate gives it sweetness without being too heavy.

Fresh cream gives this mousse its texture. When you whip it to soft peaks it becomes light and airy. This makes the mousse fluffy and nice to eat and you need to be careful not to whip it too much or it turns into butter and spoils texture and taste.

The white chocolate dissolves into the boiled milk and makes it creamy. The rose syrup gives it beautiful colour and nice flavour. When you layer it first at the bottom it give nice touch and make it look pretty. The combination of rose and white chocolate is really special.

I make rose mousse for special occasions because my family loves it. It looks impressive when you serve it in cups with the rose syrup layer. My kids like it more than heavy cakes and pastries. 

Similar Recipes

• White Chocolate Mousse Recipe
• Mango Mousse Recipe
• Chocolate Mousse Recipe
• Strawberry Mousse Recipe
• Oreo Mousse Recipe

Rose Mousse Ingredients

• Milk - I use milk and boil it for few minutes. This helps remove any bacteria and makes it safe to use with fresh cream.
• Fresh cream - I use fresh cream that I whip until soft peaks form. Don't whip too much or it will ruin the mousse.
• White chocolate chips - I add white chocolate to the boiled milk. It dissolves nicely and give sweetness and richness to the mousse.
• Rose syrup - I use rose syrup to add flavour and colour. I use homemade beets rose milk syrup but store bought works too.

How to make Rose Mousse Step by Step

1.Take milk in a sauce pan, boil for 3-5 minutes. Set aside to cool down completely.

2.Take fresh cream in a bowl and start whipping with hand mixer. Whip till soft peaks form as shown. This is the right stage, don't whip it more, then it will end up in butter.

3.To boiled milk add white chocolate chips and let it boil until it dissolves completely. Cool down completely then add this mixture to whipped cream.

4.Add rose syrup to it.

5.Mix well. Take your serving cups. First pour rose syrup as first layer.

6.Spoon the fresh cream mixture and fill it up till ¾th of the serving cup. Refrigerate until serving time.

Serve chilled!

Expert Tips

• Boil milk properly - I boil milk for 3 to 5 minutes to make it safe. Cool it completely before using or it curdles the cream.
• Whip cream carefully - I whip fresh cream with hand mixer until soft peaks form. That is the right stage. If you whip more it turn into butter so watch carefully.
• Don't skip cooling - I let the chocolate milk mixture cool completely before adding it to whipped cream. Hot mixture will collapse the whipped cream and ruin texture.
• Layer nicely - I pour rose syrup first at the bottom of cup. This makes it look pretty and gives nice flavour in every spoonful.
• Fill properly - I fill the cup till ¾ with the mousse mixture. Don't overfill or it looks messy and hard to handle.
• Chill well - I refrigerate until serving time. This helps the mousse set properly and taste really nice when cold.

Serving and Storage

Serve rose mousse cold straight from the fridge. It taste best when chilled and the texture nice and fluffy. You can add few rose petals on top for decoration if you like. Store in refrigerator and it stay good for 2 to 3 days. Don't keep it too long or the cream separate and texture change.

FAQS

1. Can I use regular cream instead of fresh cream?

You can but fresh cream work better for whipping. It whips nicely and give better texture to mousse.

2. What if I don't have white chocolate?

You can skip it as milk chocolate changes the flavour a bit.

3. Can I use store bought rose syrup?

Yes store bought rose syrup work fine. Make sure it is good quality and has nice flavour.

4. How do I know cream is whipped properly?

When you lift the whisk, the cream should form soft peaks that fall back. That is the right stage to stop.

5. Can I make it ahead for parties?

Yes you can make it few hours before. Keep in fridge and serve cold when guests arrive.

If you have any more questions about this Rose Mousse Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rose Mousse Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Rose Mousse Recipe appeared first on Sharmis Passions.