Rose Syrup Ice Cream – Eggless

Okay guys, the summer is back and the sun is shining, time for some ice cream 😉

There’s something in making your own ice cream, and thanks to my brother I tried it. He came up with the idea of making ice cream with rose syrup. We use rose syrup for making sarbath/rose milk, that is very popular in Sri Lanka and India. His idea of making ice cream of with was good, so I searched for some inspo and made some. Guess what? It’s delicious! And you need only 3 ingredients 😉

Give it a try! This recipe makes a container/lunch box for approx. 1,2 l. The cream doesn’t make 1,2 l.


  • 1/4 l heavy cream (minimum 36% fat)
  • 1 table spoon condensed milk
  • 1 table spoon rose syrup


In a bowl whisk the cream till it forms peaks.

Add the condensed milk and whisk for 30 sec.

Add the rose syrup and whisk for another 30 sec.

Pour the cream into a freezable container, and cover it.

Freeze for minimum 8 hours before serving the ice cream.

Enjoy 😉

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