Strawberry & Rose Ice Cream

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This creamy Strawberry Rose Ice Cream combines sweet strawberries with delicate rose water for an elegant homemade summer dessert. Made with fresh strawberries, cream, and egg yolks, this rich and creamy strawberry ice cream recipe is perfect for romantic dinners, Mother’s Day, or hot summer days.

This Strawberry Rose Ice Cream is definitely a special kind of ice cream.

Creamy, floral, luxurious, and just a tiny bit extra — but in the best possible way. Not “Dubai chocolate covered in gold flakes” extra. More like “I’m eating homemade rose ice cream on the balcony pretending I own a villa somewhere in the South of France” extra.

I’m honestly obsessed with this flavor combination. Sweet strawberries, delicate rose, and the creamiest texture imaginable. The kind of dessert where everyone suddenly goes quiet at the table because they’re too busy making those “mmm” noises.

This easy strawberry ice cream recipe is made for romantic dinners, warm summer evenings, and mild levels of unnecessary decadence.

Rose water is one of my favorite culinary imports of all time. Did you know that in some Arab countries, a non-alcoholic champagne alternative is made from rose water, pomegranate juice, and orange juice and sprayed around during celebrations? Personally, I’d rather drink it than spray it all over my apartment. There are limits to luxury.

My personal luxury moment today? Definitely this ice cream.

And if you make homemade ice cream regularly, I highly recommend investing in a good ice cream maker. It makes such a difference when it comes to texture and creaminess.

Why You’ll Love This Strawberry Rose Ice Cream

• Ultra creamy and rich
• Tastes like summer in dessert form
• Strawberries and rose are a magical combination
• Perfect for date nights, Mother’s Day, or dinner parties

Tips & Variations

• Use food-grade rose water only. Pistachios sprinkled on top are absolutely incredible with this flavor combination.
• If you prefer a stronger rose flavor, add a little more rose water gradually after tasting. T
• Replace strawberries with raspberries for a raspberry rose version.
• Add chopped pistachios or white chocolate chunks.
• Serve with fresh berries and crushed meringue for an easy dinner party dessert.

Does this ice cream taste strongly like rose?

No — at least not if you’re careful with the rose water. The rose flavor should stay subtle and elegant in the background.

Can I make this without an ice cream maker?

Yes, but the texture will be creamier with one. Without an ice cream maker, freeze the mixture and stir every 30–45 minutes for several hours.

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Strawberry Rose Ice Cream

This creamy Strawberry Rose Ice Cream combines sweet strawberries with delicate rose water for an elegant homemade summer dessert. Made with fresh strawberries, cream, and egg yolks, this rich and creamy strawberry ice cream recipe is perfect for romantic dinners, Mother’s Day, or hot summer days. The subtle floral flavor from the rose water makes this homemade strawberry rose ice cream unique, luxurious, and absolutely unforgettable.

Course Dessert

Cuisine German

Keyword rose ice cream, rose water dessert, strawberry ice cream recipe

Prep Time 30 minutes

Freezing 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 2 cups heavy cream 500 ml
• 1 lb strawberries 450 g
• 1/2 cup sugar 100 g
• 6 egg yolks
• 2 –3 tsp rose water to taste
• 1/4 tsp salt
• Juice of 1/2 lemon

Instructions

1. Quarter the strawberries and toss them with half of the sugar. Let sit for about 10 minutes until juicy, then puree in a blender or food processor until smooth.
2. In a saucepan, gently heat the cream with the remaining sugar until warm but not boiling. Remove from the heat and let cool slightly.
3. In a bowl, whisk the egg yolks until smooth. Slowly pour the warm cream into the yolks while whisking constantly.
4. Return the mixture to the saucepan along with the strawberry puree and salt.
5. Cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon.
6. Strain the mixture through a fine mesh sieve, then stir in the rose water.
7. Taste as you go! Rose water can quickly become overpowering if you get too enthusiastic. You want delicate floral notes, not soap.
8. Chill the mixture completely in the refrigerator.
9. Once cold, stir in the lemon juice and churn in your ice cream maker for about 50 minutes until creamy.
10. For a firmer texture, transfer the ice cream to the freezer for another 1–2 hours before serving.