Rose Ice Cream

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MsMarilyn 1

"This is a vintage recipe that I discovered after moving into an old farm house in rural Virginia. It was scribbled on a scrap of paper and dated '1930; Rose Ice Cream.'"
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3 h 5 m servings 654 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 654 kcal
  • 33%
  • Fat:
  • 56.8 g
  • 87%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Whisk together the light cream, heavy cream, milk, sugar, rose water, salt, and pink food coloring in a bowl. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately for soft-serve style or transfer to a container and store in the freezer for a few hours for a firmer ice cream.



If you are using rose water rather than extract, you may need to add several tablespoons. I just kept adding, a half tablespoon at a time until it tasted like I wanted.

I LOVED this! It tastes just like a rose smells. However, it is more like an ice milk since its made w/o eggs and not cooked. I may try to go the cooked route next time to get a more creamy c...

In the ingredients list it says "rose extract" but in the directions it reads "rose water." I haven't made this yet, but will try rose water first since it is not as concentrated. Will let you...

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