Rose Almond Ice Cream
Inspired by a popular book series, this Rose Almond Ice Cream is a floral and delicious ode to your fave read!
TIP: Use vegan cream cheese for cream cheese, unsweetened coconut cream for heavy cream, and unsweetened oat milk for whole milk. Whisk the coconut cream until smooth, then add the remaining ingredients.
- Contains Dairy
Ingredients
- 1 tablespoon (½ ounce) cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rose water
- 1 ¼ cups whole milk
- ¾ cup heavy cream
- 2-3 drops pink food dye (optional)
MIX IN
- ¼ cup toasted almonds, sliced
- Dried rose petals (for topping, optional)
- Large Bowl
- Whisk
Instructions
Step 1
In a large microwave-safe bowl, add the cream cheese and microwave for 10 seconds. Add the granulated sugar, vanilla and rose extracts and with a whisk or rubber spatula, combine until mixture is smooth.
Step 2
Add heavy cream, milk, and food dye to bowl and whisk until well combined.
Step 3
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
Step 4
Remove pint from the freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select ICE CREAM.
Step 6
With a spoon, create a 1 1/2-inch-wide hole that reaches the bottom of the pint. Add toasted almonds to the hole and process again using the MIX-IN program.
Step 7
When processing is complete, remove ice cream from pint and serve immediately with desired toppings. Enjoy!