Rose Milk Ice cream


2 cups whipping cream
3/4 tin condensed milk / sugar as required
1 tbsp rose milk mix/ rose syrup


  1. In a large bowl, add the whipping cream and condensed milk / sugar and beat using an electric beater.
  2. When it starts to thicken, add the rose milk mix/ rose syrup and whip again until thick and creamy.
  3. Transfer this to a freezer safe container and freeze for 8 hours or overnight…
  4. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve 🙂


Leave a Reply

Your email address will not be published. Required fields are marked *