Vegetarian Ice Cream
Rose Almond Ice Cream
A cream cheese ice cream with rose water and toasted almonds.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 g | 1 tbsp | cream cheese, softened | |
| 65 g | ⅓ cup | granulated sugar | |
| 5 ml | 1 tsp | vanilla extract | |
| 5 ml | 1 tsp | rose water | |
| 300 ml | 1¼ cups | whole milk | |
| 180 ml | ¾ cup | double cream | |
| 2 drops | 2 drops | pink food dye (optional) | |
| Mix-ins | |||
| 30 g | ¼ cup | toasted almonds, sliced | |
| dried rose petals (for topping, optional) | |||
Ingredients
Mix-ins
Method
- Microwave the cream cheese in a large bowl for 10 seconds. Add the sugar, vanilla and rose extracts and whisk until smooth.
- Add the double cream, milk and food colouring and whisk until well combined.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the toasted almonds to the hole and spin again on the mix-in program.
- Serve straight away with your favourite toppings.
Nutrition per serving estimated
- Calories
- 364 kcal
- Fat
- 28 g
- of which saturates
- 15 g
- Carbohydrate
- 23 g
- of which sugars
- 22 g
- Fibre
- 0.9 g
- Protein
- 5 g
- Sodium
- 60 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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