Rose Petal Ice Cream

This fragrant rose petal ice cream is creamy and deliciously refreshing.

We love this grown up frozen yoghurt. This recipe, made using FAGE Total Yoghurt, makes a refreshingly smooth yoghurt ice cream with fragrant rose petal flavours - great for summer BBQs.

INGREDIENTS
INSTRUCTIONS
SHARE IT:
INGREDIENTS

Serves 6
500g FAGE Total
50g blackcurrants (or 3 tablespoons pomegranate juice)
- this is all for colour not flavour
300ml double cream
250g rose petal jam, or a seedless raspberry jam
(pushed through a sieve if
you do not want bits)
150g sugar
120ml rose water

15'-30'
Serves 6
INSTRUCTIONS
  1. Place the blackcurrants in a bowl and crush, then strain them so you are left with just the dark coloured juice.
  2. Whisk the cream until it forms soft peaks.
  3. Stir in the yoghurt, jam, sugar, rose water and the blackcurrant juice.
  4. Whisk together well.
  5. Pour into a 1.5 litre shallow plastic container with a lid and freeze overnight.
  6. Remove the ice cream from the container, cut into chunks & blend in a food processor until smooth & creamy.
  7. Return to the plastic container and freeze until required.
  8. Serve with a sprinkling of almonds, pistachios or walnuts.

Another great dessert recipe using FAGE Yoghurt is Lemon Curd Ice Cream

RECIPE COLLECTIONS