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Turkish delight no-churn ice cream f

Turkish delight no-churn ice cream

This Turkish delight ice cream has a velvety texture and an amazing flavor from Turkish delights and rosewater. Plus, it’s made without an ice-cream machine!
Course Dessert, Ice cream, Sweet
Cuisine Global, Meditteranean
Keyword ice cream, no-churn, recipe, rosewater, Turkish delight
Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Servings 12
Calories 382 kcal
Author The Hungry Bites


  • 1/2 cup (120 grams) whole milk
  • 1/2 cup (120 grams) heavy cream, 35% fat
  • 1/2 cup powdered milk
  • 1/2 cup packed finely chopped Turkish delights (about 100 grams), rose flavor
  • 4 tablespoons dried rosebuds, optional
  • 1 teaspoon vanilla, preferably Tahitian
  • 2 tablespoons rosewater
  • Pinch of salt
  • 1 can (400 grams) sweet condensed milk, cold
  • 2 cups (500 grams) heavy cream 35% fat, very cold
  • Optional:
  • 1-2 drops natural red food coloring
  • 1/2 - 1 cup crushed vanilla cookies or wafers or pistachios, sieved


  1. Make the base: Place the milk, the half cup of cream, the powdered milk, the chopped Turkish delights and the rosebuds in a small pot and stir over medium/low heat until the Turkish delights are melted.Turn off the heat and leave it 10 minutes for the rosebuds to steep. Strain through a fine sieve placed over a bowl, and press the rosebuds with a spoon to release all of their flavors. Add the vanilla, the rosewater, and the salt and refrigerate until cold (about 4 hours or overnight). This is a good time to also put the sweetened condensed milk in the fridge.
  2. Make the ice cream: Beat the heavy cream with a mixer until soft peaks form. Continue beating and gradually add the sweetened condensed milk and the Turkish delight mixture (and the food coloring if using). Beat until the mixture is light and fluffy.
  3. Fold the crushed cookies into the mixture with a spatula and transfer to a container.
  4. Freeze until set (about 6-8 hours or overnight)
  5. Eat!

Recipe Notes

Easier recipe using only rose water (no rosebuds and no delights): Instead of the Turkish delights use 1 tablespoon corn starch mixed with the 1/4 cup milk (milk must be cold). You will then continue according to the instructions, heating the mixture until the corn starch starts to coagulate and the mixture thickens. You’ll also have to add 1 more tablespoon of rose water.
Use nuts instead of cookies for a gluten-free ice cream