I’ve been obsessed with making homemade, healthier ice cream the past several summers, and now with the addition of my new ice cream maker (it’s only $59 too!), it has been even more fun creating unique ice cream flavors. Plus, these hot summer Texas days have me craving ice cream on the regular! What inspired this Cherry Rose Dairy-Free Ice Cream was a beautiful photo on the cover of Food & Wine Magazine, the June edition. It looked absolutely delicious. I adapted the recipe to be dairy-free, refined sugar free, less ingredients, plus added in the unique flavor of rose water with dried rose petals sprinkled on top.
If you’re not familiar with rose water, it’s a popular ingredient in Middle Eastern cooking, but we really should include it more in our recipes as it adds such a beautiful, floral flavor. Now, I must warn you to not use a lot. A little goes a long way! You really just want a delicate hint. You can find rose water at your local Mediterranean/Middle Eastern markets (I love the one in Plano for those of you who live in the Texas area. It’s called Shandiz Mediterranean Grill & Market, located at Coit & Parker.) You can also try health food stores or natural grocers, and if you don’t find it right away, ask someone to help you locate it if they carry it. Rose water is usually stocked in the “ethnic food” section. You can order online as well.
I also want to encourage you to still make this recipe regardless if you have an ice cream maker or not. You definitely don’t need one! I explain what to do in the directions if you don’t have one. It does make it a lot faster (and more fun!) with an ice cream maker, but it is not a necessity.
Cherry Rose Dairy-Free Ice Cream Recipe
Makes 5 scoops
- 1 heaping cup unsweetened organic coconut cream (1 to 2 cans)
- 2 tbsp pure maple syrup
- 1 – 1½ tsp rose water
- ½ tsp vanilla
- ¼ tsp cinnamon
- ½ – ¾ cup fresh organic pitted & halved cherries
- 3 tbsp shelled raw pistachios
- Optional: sprinkle dried edible rose petals on top
- For the coconut cream, you want to choose an organic, full-fat unsweetened coconut milk in the can. Place the can in the fridge and leave for at least 24 hours. One can of coconut milk may provide enough cream for 1 cup. If not, use a second can.
- The cream and water will separate in the can, so be sure not to shake the can because you just want the cream that is on top.
- Open can gently and scoop out the cream into a measuring cup. Stop when you begin to see the watery liquid.
- Blend coconut cream, maple syrup, rose water, vanilla and cinnamon in blender. Blend well.
- Transfer to mixing bowl and whisk.
- Fold in cherry halves and pistachios.
- Scoop mix into ice cream maker and churn for approximately 20 minutes.
- If you don’t have an ice cream maker, that’s fine. You can simply place in the freezer for at least 2 to 4 hours or overnight, and it should still give you a good ice cream consistency. You may have to let it thaw a bit if you leave it in overnight.
- Scoop ice cream into bowl or ice cream cone, and enjoy!
- Fun option alert: Sprinkle dried edible rose petals on top!
Shop this post:
Here’s to delicious homemade cherry rose ice cream and to savoring every last moment of summer! xoxo