This Vegan Vanilla Rose Ice Cream recipe is the perfect flavorful summer treat. This creamy and smooth ice cream is the perfect exotic ice cream to try out this summer. It's made with clean and simple ingredients that can help promote relaxation!
Have you ever eaten rose before? Rose syrup is a popular addition to many exotic drinks (make sure to check out my Iced Vanilla Rose Latte). I personally love the rose flavor. I also love ice cream, so naturally, I had to combine the two to make a delicious floral ice cream.
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- Vanilla Rose Ice Cream Ingredients:
- How To Make Rose Ice Cream:
- Rose Ice Cream Variations:
- What You Will Need To Make This Rose Ice Cream:
- How To Store Homemade Vegan Ice Cream:
- Top Tip:
- Frequently Asked Questions:
- Related Homemade Vegan Ice Cream Recipes:
- Vegan Vanilla Rose Ice Cream
- More Recipes With Rose Powder:
- Food Safety:
Vanilla Rose Ice Cream Ingredients:
I love this rose ice cream recipe so much because it uses really simple and pure ingredients that you can pick up at your local grocery store or order online.
- Anima Mundi Rose Powder - In my opinion, there's no better way to achieve the perfect rose flavor than using pure rose powder. I love getting mine from Anima Mundi because the quality is superior and the natural flavor is so good. I love shopping at Anima Mundi because they have such a wide variety of herbal ingredients with information about the health benefits of each. Rose for example is a powerful antioxidant, may support blood purification, reduce inflammation, and even reduce wrinkles! If you're interested in shopping at Anima Mundi, you can use my code: "NATURALVEGAN" for 15% off!
- Raw Cashews - Make sure to use raw cashews and not roasted cashews. You will need these for the base of the ice cream mixture and it's crucial that you use raw cashews. They have a much creamier flavor, blend smoother, and are free of highly processed oils, unlike roasted cashews.
- Medjool Dates - This rose ice cream recipe is sweetened naturally with Medjool dates. I love using Medjool dates to naturally sweeten my ice cream recipes because they get really soft and blend smoothly and they are packed full of fiber, vitamins, and minerals.
- Full-Fat Coconut Milk - I love using full-fat coconut milk in homemade vegan ice cream recipes because it's the perfect replacement for heavy cream which is what homemade ice cream is typically made of.
- Vanilla Extract - This is essential in any homemade ice cream recipe because it helps prevent the ice cream from freezing into a solid block. I always recommend using Mexican Vanilla, because it has a much stronger and deeper flavor.
- Pink Dragon Fruit Powder - You will need some sort of natural food coloring to achieve the perfect rosy pink color. I opt for dragon fruit powder because it is essentially flavorless.
- Tapioca Syrup (optional) - This is completely optional, but I recommend it. Tapioca syrup will help make your ice cream much more scoopable. It prevents the ice cream from freezing completely and will give you a vegan ice cream that resembles classic ice cream.
See the recipe card for quantities.
How To Make Rose Ice Cream:
This rose vanilla ice cream is the perfect healthy and simple ice cream recipe. It only takes a few simple steps and it's so delicious.
1. Begin by combining the raw cashews and Medjool dates in a large mixing bowl and covering them completely in water. Place in the fridge to soak for at least 4 hours (overnight is best). Ensure that the freezer bowl to your ice cream maker has also been frozen for at least 24 hours.
2. Once the dates and cashews have soaked and are soft, strain them and add them to a blender along with the coconut milk, vanilla extract, rose powder, dragon fruit powder, and tapioca syrup. Blend the ice cream mixture on high for 1-2 minutes. It should be silky smooth with no lumps of cashews or dates.
3. Pour the mixture into the ice cream maker and churn for 25-30 minutes (churning time will vary by machine).
4. When the rose ice cream sticks to the paddle it is done. You can either enjoy it immediately as a soft serve or put it in an airtight storage container and freeze it for a couple of hours for the perfect scoopable ice cream. Top with edible rose petals for an added touch of rose flavor.
Hint: If you don't have a high-speed blender I strongly recommend blending for longer than 2 minutes - I'd recommend 4-5. The ice cream mixture must have a silky texture before being added to the ice cream maker.
There are a handful of easy substitutions that can be made to this rose ice cream recipe if needed. Here are some common ones.
- Rose Water - You can replace the rose powder with rose water or rose sugar syrup if needed. Keep in mind that these do not have the same health benefits are rose powder, but they will work for achieving rose flavor. If you want to make homemade rose water simply add edible rose petals and water to a saucepan over medium heat and cook for 30 minutes. Strain and enjoy.
- Milk - The coconut milk can be substituted with a variety of nut milks or heavy cream (if you are not dairy-free). I recommend using higher-fat milk like soy milk or oat milk. You can also use lite coconut milk for a low-calorie and low-fat option.
- Sweetener - Although I think Medjool dates are the best sweetener for ice creams, there are a variety of sweeteners that you can use. Maple syrup and honey are great natural sweeteners, or even cane sugar if you are not worried about refined sugars. Use ½ cup if you are using any of these substitutes.
Rose Ice Cream Variations:
There are plenty of fun ways to mix up this flavor of ice cream. Here are some of my favorites!
- White Chocolate - Add a handful of vegan white chocolate chips to the ice cream mixture for added texture.
- Rose Petals - Add 1-2 tablespoons of rose petals before freezing to make this a rose petal ice cream.
- Cream Cheese - You can add cream cheese swirls like the ones found in my Vegan Carrot Cake Ice Cream for added flavor.
What You Will Need To Make This Rose Ice Cream:
Making homemade ice cream may seem intimidating, but I can assure you that it's actually quite easy. Here's what you need to make this Rose Ice Cream.
- High-Speed Blender - Any blender will work for this recipe. However, I strongly recommend using a high-speed blender such as a Vitamix. They are expensive, but in my opinion, they are worth investing in if you cook often.
- Ice Cream Maker - I recently upgraded my ice cream maker, and I couldn't recommend it enough. It makes ice cream in 25 minutes (compared to my previous one which would take 40+ minutes). The ice cream comes out smooth and creamy, and it looks much prettier.
- Ice Cream Containers - Any airtight container will work. If you make homemade vegan ice cream often, I recommend purchasing reusable ice cream pints.
How To Store Homemade Vegan Ice Cream:
Storing homemade vegan ice cream recipes like this vanilla rose ice cream can make or break it. If stored incorrectly, the ice cream can get freezer burn very quickly. I recommend storing ice cream in airtight containers to prevent any freezer air from getting inside. If you just plan on storing the ice cream overnight, you can use a large bowl and aluminum foil and you'll be just fine.
If stored correctly, this rose ice cream will keep for up to 3 months in the freezer.
Ensure that you churn the ice cream until it is thick and sticks to the paddle. If you don't churn it long enough the ice cream won't be fluffy and it will freeze like a solid block rather than creamy soft ice cream.
Frequently Asked Questions:
Rose has a very powerful and fragrant flavor. I personally love the flavor, but I also think it's an acquired taste. If this is your first time trying rose-flavored food, start with a little and work your way up to more.
This homemade vegan ice cream can be made without an ice cream machine. It will add quite a few more steps, but it can be done. You will need to follow all the same steps up until pouring the mixture into the ice cream maker. Instead of pouring it into an ice cream machine, you will pour it into ice cube molds, then freeze it for a couple of hours (until firm). Once firm, add the cubes to a blender and blend until thick and creamy. Proceed with the original steps at this point (it will pick up from the step after churning).
Related Homemade Vegan Ice Cream Recipes:
Looking for other delicious vegan ice cream recipes like this? Try these:
If you try this Vegan Vanilla Rose Ice Cream recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Vegan Vanilla Rose Ice Cream
- Begin by combining the raw cashews and Medjool dates in a large mixing bowl and covering them completely in water. Place in the fridge to soak for at least 4 hours (overnight is best). Ensure that the freezer bowl to your ice cream maker has also been frozen for at least 24 hours.
- Once the dates and cashews have soaked and are soft, strain them and add them to a blender along with the coconut milk, vanilla extract, rose powder, dragon fruit powder, and tapioca syrup. Blend the ice cream mixture on high for 1-2 minutes. It should be silky smooth with no lumps of cashews or dates.
- Pour the mixture into the ice cream maker and churn for 25-30 minutes (churning time will vary by machine).
- When the rose ice cream sticks to the paddle it is done. You can either enjoy it immediately as a soft serve or put it in an airtight storage container and freeze it for a couple of hours for the perfect scoopable ice cream. Top with edible rose petals for an added touch of rose flavor.
More Recipes With Rose Powder:
Here are some more delicious rose recipes:
- Do not stick foreign objects into a blender or ice cream machine connected to power.
- Wash hands before handling food.