Roses, cream, and white chocolate truffles; this elegant no-churn ice cream recipe takes you right back to Grandma’s rose garden.
2 cups heavy whipping cream
1 can sweetened condensed milk
3 drops red food coloring
3 tablespoons rose extract
White Chocolate Truffle Swirl
4 ounces white chocolate chips
2 ounces heavy whipping cream
Prep Time: 10 minutes
Freezing Time: Minimum of 4 hours
Servings: 8 to 10 Servings
Prepare the white chocolate truffle swirl by combining white chocolate chips and cream in a microwave safe bowl. Microwave until just melted (about 30 seconds); stir until smooth and set aside to cool.
For the ice cream, whip the heavy cream, food coloring (optional) and rose extract with a high-speed blender until stiff peaks form. Gently fold in sweetened condensed milk with a spatula.
Spoon into a container. Drizzle the white chocolate mixture on top, cover and freeze for a minimum of four hours.
Just before serving, use a spoon to break up the white chocolate into small, bite size pieces.
Garnish with dried, food-grade rose petals for additional elegance.