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+ servings
Ice cream in a spherical ice cream scoop.

Ginger Rose Ice Cream

This ginger rose ice cream only requires 4 ingredients and 15 minutes of prep before you get this spicy, floral ice cream!
Course Dessert
Cuisine Persian
Keyword egg-free, ginger, gluten-free, grain-free, heavy cream, ice cream, no-cook, nut-free, rose, rosewater, spices, sweetened condensed milk, vegetarian
Prep Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Servings 10 people
Calories 258 kcal


  • 14 ounce canned sweetened condensed milk
  • 2 teaspoons rosewater
  • 2 tablespoons ground ginger
  • 2 cups heavy cream cold


  1. In a large bowl, mix the sweetened condensed milk, rosewater and ginger until homogeneous.
  2. In a cold, medium bowl, whip the heavy cream until stiff peaks form, 5-10 minutes.
  3. Add a spoonful of the whipped cream to the sweetened condensed milk, and mix until combined. This will make mixing the sweetened condensed milk into the whipped cream easier.
  4. Add the remaining whipped cream to the sweetened condensed milk. Fold the whipped cream into the sweetened condensed milk just until there's not many lumps left, trying not to deflate the air in the whipped cream too much.
  5. Transfer the ice cream to another container, cover, and freeze for at least 6 hours, up to 2 weeks.