Coconut Rosewater Ice-Cream

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Normally, you will never see me doing more than one post a day. I have done that only once and that too in my early days of blogging. But today, I am doing it again. When the email from Sarah came with the theme of this month’s Fantastical Food Fight, I couldn’t resist not participating in it. The only post I have done for this event is this one, after which I couldn’t participate due to many varied reasons. This month’s theme is “Ice Cream”, so how could I not participate in this one? πŸ™‚ Did you know that July happens to be the “National Ice Cream Month” in the USA? πŸ˜€

 

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The summers are really hot and all you need is something really cold to go down into your system. Even though getting a ready made lolly or a cup of BR is so much easier, there is a feel to making your own box of ice cream with your own set of imaginary flavors. I am sure nobody would have ever tried a combination of coconut and rose water. I saw this idea while flipping through a magazine at an outlet and it lived in my head till I made it. I was so impatient for my ice cream to set, and once set, I had one spoonful and then couldn’t stop with it. It was truly amazing!

 

I have used to no-churn/ no ice-cream maker combination of whipping cream and condensed milk, but kept the later ingredient to the minimum so that the final ice cream wasn’t really sweet. I patted myself for doing that – the rosewater flavor outshone because of it and the bites of the toasted desiccated coconut beautifully complimented the flavor. Do try it to believe it! πŸ™‚ Off to the recipe…

 

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Coconut Rosewater Ice-Cream

Course Dessert
Cuisine Continental
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 4 -6
Author Rafeeda

Ingredients

  • 3 cups whipping cream
  • 1/2 tin condensed milk as per sweetness
  • 1/4 cup rosewater
  • 1 cup desiccated coconut toasted

Instructions

  • Whip the cream till stiff peaks.
  • Add in the remaining ingredients and whip till just combined.
  • Pour the mixture into a pan and freeze for an hour.
  • Take out, whip the mixture till all the ice crystals are broken.
  • Return it back to the freezer for two hours.
  • Take out and whip again and keep it back for two hours.
  • Finally take it out, whip again till smooth and allow it to set in the freezer overnight.
  • Next day, keep on the counter top for five minutes, before scooping and serving!

Notes

To toast the dessicated coconut, heat a pan till just hot, do not smoke it otherwise it tends to burn the coconut. Add in the coconut, keep on really low flame and stir till the coconut slightly changes color to a golden brown. Immediately empty it onto a cool pan or flat surface to come to room temperature. Cool completely before using in the recipe. You can toast till nicely browned if you like the flavor as such, but I prefer a golden brown light touch.

 

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  1. I’m so glad it worked with less condensed milk. I love your little cup too!

    1. Rafeeda AR Author says:

      Thank you so much Karen…

  2. What an intriguing flavor combo. Thanks for sharing.

    1. Rafeeda AR Author says:

      Thanks a lot Wendy…

  3. oh my thats an unusual flavor for an ice cream. love all the ice creams in the collection as well,

    1. Rafeeda AR Author says:

      Thank you so much Nammi…

  4. A very different combo of flavours.. Nice.

    1. Rafeeda AR Author says:

      Thanks a lot Shobha…

  5. Such lovely flavors!! I can’t wait to try this one!

    1. Rafeeda AR Author says:

      Thank you so much Michaela…

  6. wow! interesting combo.. Love this

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  7. the flavour is unique…controlling the portion of sweetness is really important…great!

    1. Rafeeda AR Author says:

      Thank you so much Amrita…

  8. I was hoping you had used desiccated coconut and glad it is! I am going to give this a try soon. Insha Allah. But tell me one thing, the whipping every two hours is required for no-churn? I did it once for a mango ice cream and it was just a big lump of a soft cream than an ice cream texture. So I stick to just pouring and leaving it overnight or over the day. I read that whipping every two hours is more for egg based or ice cream maker based recipes. Whatever said, the flavours are something I have never come across but coconut and rose water cannot go wrong!

    1. Rafeeda AR Author says:

      I used the dessicated coconut to finish off my packet! πŸ˜‰ The only reason I did the whipping is only to take off the ice crystals and make it more smooth… you can very well skip that step if you are feeling lazy… hehe… Thank you so much Fami…

  9. I would love to try this. Rosewater is on my list of ingredients to try at some point. I love coconut and coconut flavoring in just about any sweet πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Sarah… πŸ™‚

  10. love the coconut flavor in any form..and ice cream makes it all the more intriguing…yummmy n lovely color πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Julie… πŸ™‚

  11. This looks super easy and delicious. I am bookmarking this!!

    1. Rafeeda AR Author says:

      Thanks a lot Veenaji…

  12. Wow, nice Rafee… How come it looks yellow… I thot u made it with eggs…. Btw flavors sounds tempting….

    1. Rafeeda AR Author says:

      The whipping cream I used was slightly yellowy that white, also the toasted coconut bleeded a little into it… Thanks a lot Febi…

  13. ohh I had to see your post when i am out of icecream…now I want it badly…looks really nice…

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

  14. That is quite an interesting combo to try out!

    1. Rafeeda AR Author says:

      Thanks a lot Ria…

  15. I imagine this ice cream is insanely refreshing.

    1. Rafeeda AR Author says:

      Thanks a lot Lauren…

  16. Rafeeda I love coconut ice cream. This is a no fuss recipe and would love to try it with the added rose water flavour.

    1. Rafeeda AR Author says:

      Thank you so much Mayuriji…

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