Best 5 Cherry Rose Ice Cream Recipes

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Indulge in a delightful culinary journey with our diverse collection of cherry rose ice cream recipes, catering to every taste and preference. Embark on a flavor-filled adventure as we explore a symphony of textures and tastes. From the classic simplicity of our No-Churn Cherry Rose Ice Cream, perfect for those seeking an effortless yet delectable treat, to the sophisticated elegance of our Cherry Rose Swirl Ice Cream, a stunning centerpiece for any special occasion. Dive into the vibrant hues and refreshing flavors of our Cherry Rose Sorbet, a delightful dairy-free option that bursts with summery goodness. And for those who relish the combination of sweet and tangy, our Cherry Rose Ripple Ice Cream offers a tantalizing interplay of flavors. Each recipe is meticulously crafted to ensure a creamy, luscious texture and a burst of cherry-rose flavor in every bite. So, prepare to be captivated by the charm and allure of these cherry rose ice cream creations, ready to transport your taste buds to a realm of pure bliss.

Let's cook with our recipes!

CHERRY RIPPLE, CHOCOLATE & ROSE ICE CREAM



Cherry ripple, chocolate & rose ice cream image

Serve this cherry, chocolate and rose ice cream in cones for the kids, or in slices for a dinner party dessert. You don't need an ice cream maker to make it

Provided by Cassie Best

Categories     Dessert, Treat

Time 4h15m

Number Of Ingredients 6

425g can pitted cherries in syrup, drained (reserve the syrup)
½ tsp rose water
600ml double cream
½a 397g can condensed milk
100g bar of dark chocolate , chopped (you want a nice mixture of chunks and smaller bits)
shortbread biscuits , cones and extra cherries, to serve (optional)

Steps:

  • Line a 900g loaf tin with parchment or cling film. Tip the cherries into a food processor with 2 tbsp syrup from the tin, add the rose water and blend to a purée.
  • Whip the cream until it holds soft peaks, then stir in the condensed milk and half the cherry purée. Pour roughly a third of the mixture into the loaf tin, swirl through some of the purée and scatter with chocolate, then repeat the layers until you've used all the ingredients up. Freeze for at least 4 hrs. Turn out the ice cream, slice and serve with biscuits and extra cherries, or use a scoop for balls to fill ice cream cones.

Nutrition Facts : Calories 544 calories, Fat 48 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

ROSE ICE CREAM



Rose Ice Cream image

Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.

Provided by BigSrisFood

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 8

Number Of Ingredients 6

1 pinch saffron
2 tablespoons warm milk
1 ½ quarts vanilla ice cream, softened
1 ½ tablespoons rose syrup
½ teaspoon ground cardamom
¼ cup chopped pistachio nuts

Steps:

  • Add the saffron to the warm milk and set aside for 15 minutes.
  • Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g

HOMEMADE CHERRY ICE CREAM



Homemade Cherry Ice Cream image

I have been experimenting making cherry ice cream and my secret ingredient is balsamic vinegar - give it a try! I like my ice cream on the creamy side, so I prefer eating it fresh out of the ice cream maker.

Provided by Julian

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h45m

Yield 4

Number Of Ingredients 7

1 ¼ pounds fresh cherries, pitted and quartered
1 cup white sugar, divided
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 cup milk
2 cups heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine cherries, 1/2 cup sugar, lemon juice, and balsamic vinegar in a bowl and mix well. Set aside for 2 hours. Drain, reserving juice.
  • Mash 1/2 the cherries with a fork or puree in a blender.
  • Combine milk and remaining 1/2 cup sugar in a bowl and beat with an electric mixer until sugar has dissolved, 1 to 2 minutes. Add reserved cherry juice, cream, pureed cherries, vanilla extract; mix to combine.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Add remaining quartered cherries and freeze for an additional 5 minutes. Ice cream should be nice and creamy. If you prefer it harder, transfer to an airtight container and freeze until firm, about 4 hours. Remove from freezer 10 minutes before serving.

Nutrition Facts : Calories 745.1 calories, Carbohydrate 81.3 g, Cholesterol 167.9 mg, Fat 46.6 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 28.5 g, Sodium 71.4 mg, Sugar 74.1 g

CHERRY ICE CREAM



Cherry Ice Cream image

It doesn't have to be cherry season for you to whip up this fruity frozen treat. Just make sure you have a stash of cherries in the freezer and a jar of Luxardo cherries in the pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes about 2 quarts

Number Of Ingredients 10

4 ounces semisweet chocolate, coarsely chopped
1 tablespoon refined coconut oil
1 pound frozen cherries, thawed
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 1/2 cups milk
1 cup heavy cream
2/3 cup corn syrup
1/2 cup sugar
1/2 cup coarsely chopped Luxardo or Amarena cherries

Steps:

  • Melt chocolate and coconut oil together over a double boiler or in the microwave. Transfer to a small baking pan and freeze at least 1 hour. Use the tip of a knife to crack and remove from pan. Chop into 1/4-inch chunks (you should have 1 cup); set aside.
  • In a blender, puree thawed cherries with lemon juice and salt. Strain through a fine-mesh sieve. Measure 1 1/4 cups (reserve the rest for another use). Combine milk, cream, corn syrup, and sugar in a medium saucepan. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Strain into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, about 5 minutes. Stir in cherry puree. Refrigerate, covered, at least 2 hours and up to overnight.
  • Freeze mixture in an ice cream maker according to manufacturer's instructions. When the ice cream is the texture of soft serve, fold in chocolate chunks and Luxardo cherries. Transfer to a loaf pan and freeze, wrapped in plastic, up to 1 week. Let soften at room temperature 10 minutes before serving.

CHERRY-ROSE ICE CREAM



Cherry-Rose Ice Cream image

Could this be the perfect Valentine's Day dessert? We think so. Imagine presenting your sweetie with roses-and a rose-petal-dotted ice cream treat, too!

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield Makes 12 servings.

Number Of Ingredients 7

3/4 cup water, divided
1/2 cup sugar
1 cup sliced almonds
2 Tbsp. KOOL-AID Cherry Flavor Sugar-Sweetened Drink Mix, divided
2 pkg. (1/4 oz. each) dried rose petals, buds removed
1-1/2 qt. vanilla ice cream, softened
3/4 cup thawed COOL WHIP Whipped Topping

Steps:

  • Cook 1/2 cup water and sugar in 4-qt. saucepan on medium-high heat 1 to 2 min. or until sugar is completely dissolved, stirring occasionally with wooden spoon. Bring to boil; cook 7 min. or until slightly thickened. (Do not stir.) Stir in nuts; cook 6 to 9 min. or until nuts are evenly coated with glaze, stirring constantly. (Glaze will appear dry.) Cook and stir 1 to 3 min. or until glaze melts and caramelizes. Remove from heat; immediately stir in 1 Tbsp. drink mix. Spread onto foil-covered baking sheet; cool. Break into clusters. Reserve 1/3 cup nut clusters for garnish.
  • Meanwhile, bring remaining water to boil. Pour over petals in small bowl; let stand 10 min. Stir in remaining drink mix.
  • Stir undrained petals and remaining nut clusters into ice cream in large bowl until well blended. Spoon into 9x5-inch loaf pan. Freeze 2 hours. Unmold dessert just before serving. Serve topped with COOL WHIP and reserved nut clusters.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

Tips and Conclusion

Tips:

  • For the best flavor, use fresh cherries. If using frozen cherries, thaw them completely before using.
  • If you don't have an ice cream maker, you can make this recipe in a freezer-safe container. Just freeze it for 4-6 hours, stirring it every hour or so to break up the ice crystals.
  • To make the rose water, simply steep rose petals in hot water for 30 minutes. You can also use store-bought rose water if you prefer.
  • If you don't have any crystallized rose petals, you can use chopped pistachios or almonds instead.
  • Serve the ice cream immediately, or store it in the freezer for up to 2 weeks.

Conclusion:

This cherry rose ice cream is a delicious and refreshing treat that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. With its beautiful pink color and delicate flavor, this ice cream is sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!

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