Strawberry Rosewater Ice Cream

Strawberry Rosewater Ice Cream

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    3 h 30 m
Ms. Munchie
Recipe by  Ms. Munchie

“Rosewater can be found in Middle Eastern or European markets. This recipe can be made with other berries as well. The rosewater gives it an exotic taste.”

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Adjust Servings

Original recipe yields 1 quart



  1. Combine the strawberries and 1/3 cup sugar in a bowl; mash together with a potato masher. Store the mixture in the refrigerator while preparing the rest of the recipe.
  2. Stir together the egg yolks, milk, salt and 1/3 cup sugar in a saucepan over medium heat. Heat to 175 degrees F (80 degrees C), making sure the mixture does not boil; transfer to a chilled bowl and move to the refrigerator to cool, stirring occasionally. Once cooled, stir in the cream, rosewater, and strawberry mixture.
  3. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

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Reviews (4)

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Ashley D.

Ashley D.

I was really looking to make plain Rose ice cream, so I did replace the strawberries with additional cream/milk, but this recipe worked out great as a base for me and I'm sure it will be delicious with the strawberries. A few words of advice: -Your rosewater should absolutely NOT contain alcohol. As the name implies, rose and water should be the only ingredients. -Your rosewater also should NOT be expensive. I believe I got mine from a small middle eastern grocery for $4.95. I think the previous reviewer may have purchased something other than rosewater (a rose extract perhaps?), which is probably the reason for the bad result.



What a major disappointment this was! A waste of not only my time, but of expensive ingredients, not the least of which was the rose water itself. The flavor was good, no doubt about it. But this never churned beyond the consistency of a smoothie. I have made ice cream countless times over many, many years, and recognize this as a recipe that's dead on in terms of the ingredients as well as of the measures of them. Therefore, I think it's safe to conclude that there is a significant alcohol content in the rose water that prevents the ice cream mixture from freezing. A solution would be to simply add less, but the flavor of rose water is so delicate that you wouldn't taste it anyway. Another solution might be to add the rose water at the end of the churning time, to allow the ice cream to freeze and set up first, but there won't be a next time for me with that. I'll leave that possibility up to someone else to take a gamble on.



This has a very unique flavor. I did not find it to be sweet at all. I could really taste the rosewater. I read Naples review with caution and churned my ice cream and then added the rosewater. Voila, perfect consistency! I added a drop of red food coloring to make it a pretty pink color. Also, I replaced the egg yolks with egg beaters. Very unique recipe, glad I tried it! Thank you for sharing.

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Amount Per Serving (8 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 24.3 g
  • 37%
  • Carbs
  • 22 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet



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Easy, Eggless Strawberry Ice Cream


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Strawberry Chocolate Chip Ice Cream