Rose & Coconut Ice Cream Recipe – Easy Homemade Indian Dessert

Last Updated on 6 months ago by Neha Deshmukh

Rose & Coconut Ice Cream Recipe – Easy Homemade Indian Dessert

Okay, let’s be real. Is there anything more refreshing on a hot day than a creamy, dreamy scoop of homemade ice cream? Especially when it tastes like roses and coconut! This Rose & Coconut Ice Cream is a family favourite, and honestly, it’s way easier to make than you might think. I first made this for a summer get-together, and it disappeared so quickly – I had to promise to make another batch the very next week! It’s a little bit of effort, but trust me, the results are worth it.

Why You’ll Love This Recipe

This isn’t just any ice cream. It’s a little slice of Indian summer, packed with fragrant rose and the subtle sweetness of coconut. It’s incredibly refreshing, naturally flavourful, and a beautiful pale pink colour that just screams ‘delicious’! Plus, making it yourself means you know exactly what’s going in – no weird additives, just pure, simple goodness. It’s a fantastic dessert to impress guests, or just to treat yourself (no judgement here!).

Ingredients

Here’s what you’ll need to create this magic:

• 3 cups (720ml) whipping cream
• 1/2 tin (approx. 198g) condensed milk
• 1/4 cup (60ml) rosewater
• 1 cup (100g) desiccated coconut (toasted)

Ingredient Notes

Let’s talk ingredients for a sec! Getting the right flavour is key here.

• Rosewater: This is where things can get interesting. The quality of rosewater varies a lot. Some can be quite artificial smelling, while others are intensely floral. I recommend finding a good quality rosewater – ideally from a brand you trust, or even better, from an Indian grocery store. A little goes a long way, so start with 1/4 cup and add more to taste.
• Desiccated Coconut: Toasting the coconut is essential. It brings out a lovely nutty flavour that complements the rose beautifully. Just a few minutes in a dry pan on medium heat, stirring constantly, until golden brown. Watch it carefully – it burns easily!
• Whipping Cream: Make sure you use whipping cream, not just regular cream. It needs to have a high fat content (at least 30%) to whip up properly.

Step-By-Step Instructions

Alright, let’s get scooping!

1. First, you’ll want to whip the whipping cream until you get stiff peaks. This means when you lift the whisk (or beaters), the cream holds its shape. Don’t overwhip, though, or you’ll end up with butter!
2. Next, gently fold in the condensed milk, rosewater, and toasted desiccated coconut. Be gentle! You want to keep all that lovely air you just whipped into the cream.
3. Pour the mixture into a freezer-safe container. A metal loaf pan works great, or any airtight container will do.
4. Pop it in the freezer for about an hour.
5. Now, this is the important part: remove it from the freezer and whip it vigorously. This breaks up the ice crystals and makes the ice cream super smooth. Then, return it to the freezer for another 2 hours.
6. Repeat the whipping process twice more, at 2-hour intervals. It seems like a lot, I know, but it’s what gives this ice cream its incredible texture.
7. After the final whip, freeze overnight (or for at least 6 hours) for optimal consistency.
8. Before serving, let it sit at room temperature for about 5 minutes to soften slightly. This makes it much easier to scoop!

Expert Tips

• Patience is key! The multiple freezing and whipping steps are what make this ice cream so special. Don’t skip them!
• Don’t have a stand mixer? No problem! An electric hand mixer works just fine, it’ll just take a little more elbow grease.
• For extra flavour: Add a pinch of saffron strands soaked in a tablespoon of warm milk to the mixture before freezing.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the whipping cream for full-fat coconut cream (the thick part from a chilled can). It’ll give you a deliciously creamy, dairy-free ice cream.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: My friend Priya always adds a tiny pinch of cardamom powder – it adds a lovely warmth.
• Festival Adaptations: This ice cream is perfect for Holi or any summer celebration. The pink colour is so festive! My family loves to serve it with gulab jamun during Holi.

Serving Suggestions

This ice cream is amazing on its own, but here are a few ideas to take it to the next level:

• Serve with a sprinkle of chopped pistachios.
• Pair it with a warm gulab jamun or jalebi.
• Crush some biscuits (like Marie biscuits) and layer them with the ice cream in a glass.

Storage Instructions

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. It might get a little icy after that, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is the best quality rosewater to use for this recipe? Look for rosewater that smells intensely floral and natural, not artificial. Brands from Indian grocery stores are often a good bet.
• Can I make this ice cream without an ice cream maker? Absolutely! This recipe is designed to be made without one. The multiple whipping steps are the key to a smooth texture.
• How can I prevent ice crystals from forming in my homemade ice cream? The frequent whipping is the best way to prevent ice crystals. Also, make sure your container is airtight.
• Can I adjust the sweetness level of this ice cream? Yes, you can! Start with a little less condensed milk and add more to taste.
• What is the best way to toast desiccated coconut? In a dry pan over medium heat, stirring constantly, until golden brown. It only takes a few minutes, so watch it carefully!