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!
Servings: 12
Calories: 382kcal
Ingredients
For the ice cream base
- ½ cup whole milk
- ½ cup heavy cream 35% fat
- ½ cup powdered milk
- ½ cup Turkish delights, rose flavor chopped and firmly packed
- 1 teaspoon vanilla extract
- 2 tablespoons rosewater
- 1 Pinch of salt
- 1 can sweetened condensed milk cold
For the whipped cream:
- 2 cups heavy cream 35% fat, very cold
Optional:
- 1-2 drops red food coloring
- ½ - 1 cup vanilla cookies or pistachios crushed
Instructions
- Place the milk, cream, powdered milk, and chopped Turkish delights in a small pot and stir over medium/low heat until the Turkish delights are melted.(it's okay if small bits of delights remain, you can leave them as is or blend with and immersion blender at the next step).
- Add the vanilla, the rosewater, the salt and the sweetened condensed milk and refrigerate until cold.
- Beat the heavy cream with an electric mixer until soft peaks form. Continue beating and gradually add ice cream base (and the food coloring if using). Beat until the mixture is light and fluffy.
- Fold the crushed cookies into the mixture with a spatula and transfer to a container. Store in the freezer for at least 6 hours.
Notes
Easier recipe using only rose water (no delights): Instead of the Turkish delights use 1 tablespoon corn starch (mix this in the whole milk which should be cold). Continue according to the instructions, heating the mixture until the corn starch starts to coagulate and the mixture thickens. To compensate for the delights, double the amount of rose water.
Nutrition
Calories: 382kcal
