If you’re searching for a luxurious, floral-infused dessert that captures the essence of summer, look no further than this Homemade Mulberry & Rosewater Ice Cream. It’s creamy, fruity, subtly exotic, and incredibly refreshing—the perfect blend of nostalgic berries and elegant floral notes.

This dreamy dessert is a unique alternative to your typical ice cream flavors, combining the earthy sweetness of ripe mulberries with the aromatic lift of rosewater and vanilla. Whether you have a mulberry tree in your backyard or you’re picking them up from a farmers’ market, this ice cream is a beautiful way to enjoy the season’s bounty.

Who Should Try This Recipe?

This recipe is ideal for:

• Ice cream lovers looking for new and sophisticated flavor combinations.

• Home cooks who enjoy using garden-fresh or seasonal ingredients.

• Anyone with access to fresh mulberries—whether from their garden or a local foraging trip.

• Fans of floral desserts and Middle Eastern-inspired flavors.

Even if you’re not typically into floral elements, the rosewater in this recipe is gentle and balanced, creating a delightful harmony with the tangy-sweet mulberries.

Why You’ll Love Mulberry & Rosewater Ice Cream

This isn’t just another homemade ice cream recipe—it’s a culinary experience. Here’s why this one stands out:

• No artificial flavors or colors — Just real fruit, cream, and fragrant rosewater.

• Smooth and creamy — Thanks to a perfectly balanced ratio of cream and milk.

• Make-ahead friendly — Perfect for entertaining or prepping weekend desserts.

• Customizable — You can adjust the sweetness or floral intensity to your liking.

Plus, it’s naturally a gorgeous shade of purple!

Ingredients You’ll Need

Gather the following fresh and simple ingredients:

• 2 cups fresh mulberries

• ½ cup granulated sugar (adjust to taste)

• 1 tablespoon lemon juice

• 1 cup heavy cream

• 1 cup whole milk

• 1–2 teaspoons rosewater (to taste)

• 1 teaspoon vanilla extract

• A pinch of salt

Optional: A drizzle of honey when serving, or a garnish of edible rose petals.

Step-by-Step Instructions

1. Blend the Mulberries

In a blender, combine:

• Fresh mulberries

• Granulated sugar

• Lemon juice

Blend until completely smooth. If you prefer a seed-free texture, pour the puree through a fine-mesh sieve to strain out any seeds.

2. Mix the Base

In a mixing bowl, stir together:

• Mulberry puree (strained if desired)

• Heavy cream

• Whole milk

• Rosewater (start with 1 teaspoon, add more to taste)

• Vanilla extract

• Pinch of salt

Whisk until everything is fully combined.

3. Churn It

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. It should take about 20–25 minutes to reach a soft-serve consistency.

4. Freeze to Firm

Transfer the churned ice cream into an airtight container. Press plastic wrap or parchment paper directly on the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm.

5. Serve & Savor

Scoop into bowls or cones. Serve with a light dusting of crushed pistachios, edible flowers, or a splash of rose syrup for a showstopping finish.

Kitchen Equipment Needed

• Blender or food processor

• Fine-mesh sieve (optional)

• Mixing bowl

• Whisk or spoon

• Ice cream maker

• Airtight freezer container

• Ice cream scoop

Recipe Tips & Tricks

• Taste as you go – Mulberries can vary in sweetness and tartness. Start with less sugar and adjust after blending.

• Rosewater strength – Begin with 1 teaspoon. It’s potent, so add gradually if you’re not used to floral flavors.

• No ice cream maker? Freeze the mixture in a shallow dish. Stir every 30–60 minutes for the first 3 hours to break up ice crystals and mimic churning.

• Boost the purple color – Add a few blackberries if your mulberries are pale for a deeper hue.

Flavor Variations

Looking to put your own twist on this ice cream? Here are a few flavor options:

• Lavender & Mulberry: Swap rosewater for culinary lavender syrup.

• Mulberry Swirl: Fold in a mulberry jam ripple before freezing.

• Mulberry Cheesecake: Add cream cheese to the mix for tang and richness.

• Nutty Finish: Mix in chopped pistachios or almonds for texture.

How to Store Leftovers

Keep your homemade ice cream fresh with these tips:

• Store in an airtight container in the coldest part of your freezer.

• Use parchment or wax paper on the surface to prevent freezer burn.

• Best enjoyed within 2 weeks for optimal flavor and texture.

Pro tip: Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest texture.

Pairing Suggestions

Complement this elegant dessert with:

• A glass of chilled rosé or sparkling elderflower drink.

• A slice of pistachio shortbread or almond biscotti.

• A cup of mint tea or Turkish coffee for a Middle Eastern touch.

It also makes a lovely finish to grilled or spiced summer meals like lamb skewers, couscous salad, or roasted vegetable dishes.

Frequently Asked Questions (FAQ)

Can I use frozen mulberries?

Yes! Thaw them completely and drain any excess liquid before blending.

What if I don’t have rosewater?

You can skip it or replace it with orange blossom water for a different floral note, or even extra vanilla for a simpler version.

Is this ice cream egg-free?

Yes, this is a Philadelphia-style ice cream (no egg custard), making it quicker and easier.

Can I make this dairy-free?

You can substitute the milk and cream with full-fat coconut milk or a blend of coconut cream and oat milk. Just note that texture and taste may vary slightly.

Final Thoughts + Call to Action

Homemade Mulberry & Rosewater Ice Cream is an enchanting, silky-smooth dessert that brings together the richness of cream, the brightness of berries, and the exotic aroma of rosewater in every spoonful. It’s simple to make but delivers a complex flavor that’s guaranteed to impress.

💜 If this recipe made your summer sweeter, please share it with fellow food lovers!
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Until then—stay cool, stay curious, and keep cooking with joy!