Whether you’re looking for a Turkish Delight Ice Cream recipe or Turkish Delight Frozen Yogurt recipe, I’ve got you covered. This eggless rose ice cream recipe is fool-proof and a really easy way to enjoy the best flavours of Turkish cuisine.
Included in this post are recipes for a creamy rose flavoured ice cream made in the ice cream maker that is shaped into bars and a chocolate and rose frozen yogurt made with only 3 ingredients!
Table of contents
- Rose Ice Cream with Chocolate – no egg recipe
- The Inspiration behind this recipe
- Why you should make this Turkish Delight Ice Cream
- Turkish Delight Ice Cream Recipe Ingredients
- How to make Turkish Delight Ice Cream in an Ice Cream Maker
- Easy Turkish Delight Ice Cream Recipe
- Vegan Turkish Delight Ice Cream
- Turkish Delight Frozen Yogurt Recipe and Ingredients
- Serving Suggestions
- FAQS
- Other eggless ice cream recipes:
- Save Turkish Delight Ice Cream Recipe to Pinterest
Rose Ice Cream with Chocolate – no egg recipe
Heavenly eggless rose flavoured ice cream is shaped into bars and enrobed in chocolate for an opulent ice cream treat.
Eating ice cream is easy, but making it can be easy too! This recipe has a few easy ingredients but leads to incredible results! I don’t think I’ve ever eaten ice cream this delicious before.
The eggless ice cream base is made with double cream, whole milk and sugar which is churned in the ice cream maker until whipped and airy. Rose syrup delicately perfumes and colours the ice cream emulating both Levantine cuisine and a traditional English rose garden.
You can optionally add pieces of turkish delight into the ice cream for texture and an extra boost of flavour. I do recommend adding them as the surprise texture and burst of flavouring from the turkish delight is so good.
The Inspiration behind this recipe
I absolutely LOVE turkish delight and Irmik Helvasi!
When I was little, I tried a bar of the Cadbury’s Turkish Delight which consisted of a rose turkish delight covered in milk chocolate. Unfortunately, we saw after that it contained gelatine so we never bought it again.
Fast forward, Cadbury’s now have Fry’s Turkish Delight which appears to be made of pectin is suitable for vegetarians!!!
One of my fondest memories of Turkish Delight is watching The Chronicles of Narnia: The Lion, The Witch and The Wardrobe with my Dad.
As the scene with Edmund, the White Witch and turkish delight came on, he went into the kitchen and came back with a packet of rose and lemon turkish delights! Safe to say that between us we demolished the whole packet.
I was recently in Bath with the family for a day trip and we bought Turkish Delight Ice Cream from an ice cream parlour directly opposite the Roman Baths. It appeared to be a rose flavoured ice cream with chocolate chunks mixed through.
I had the idea of shaping the ice cream into moulds to make turkish delight ice cream bars and enrobe it with smooth chocolate.
Why you should make this Turkish Delight Ice Cream
- Beautiful rose flavours and so delicious
- No cook ice cream recipe that will knock yours and your guests socks off!
- Reminiscent of childhood sweets
- Eggless – this no-egg ice cream recipe and yet it is still rich and creamy thanks to the whole milk and double cream.
- Easy to find ingredients and easy to make
- Far cheaper than premium store bought ice cream and without any added preservatives
- Make ahead dessert for parties and get-togethers or for summer hot days
Turkish Delight Ice Cream Recipe Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
- Double cream – use heavy or double cream with over 50% fat
- Whole milk – you will need whole milk for this recipe. Do not use skimmed or semi-skimmed milk
- Sugar – I used white granulated sugar. The sugar will be whisked in the milk until dissolved
- Rose syrup – rose syrup is a store cupboard essential in South Asian households. It provides rose flavour and colour to the ice cream. I love using it to make Creamy Rose Lassi – a cooling Indian yogurt drink.
- Rose essence – rose syrup alone will not flavour the ice cream but a few drops of rose essence or rose water will help with this
- Chocolate – I have used plain dark chocolate but you can use milk chocolate or white chocolate. Even ruby chocolate!
Optional:
Add little chopped up pieces of rose turkish delight – though I say it’s optional, I strongly recommend adding it!!!
Chopped pistachios to garnish
Rose petals to garnish
Corn starch can help thicken the ice cream before freezing in case it is still runny.
How to make Turkish Delight Ice Cream in an Ice Cream Maker
Full printable recipe in recipe card below.
For a no-churn, no ice cream maker recipe, see the FAQ below!
Making the rose ice cream
The trick here is so make sure the main ingredients are as chilled as possible. The ice cream maker bowl should be sufficiently frozen so make sure to follow the manufacturers instructions here. I’ve made the mistake by not freezing the bowl for long enough and I end up with a runny mixture and not ice cream.
Keep the cream and milk in the fridge until just required.
Mix together the sugar and milk to allow the sugar to dissolve. You can place the sweet milk back in the fridge for a couple of minutes if you want.
Prepare the ice cream machine. Pour in the double cream and follow with the sweet milk. Churn in the ice cream maker for around 40 minutes. You will see the cream begin to expand in the bowl as it churns and whips.
At this point, fold in the rose syrup and add a few drops of rose essence. The ice cream should look like loose ice cream when it is done.
Tip – in case your ice cream appears runny despite churning in the ice cream maker, mix 1 tbsp of corn starch with a dash of milk to make a slurry. Add this to the mixture and the ice cream will slowly thicken. As the mixture is cold, it will take time to thicken.
This can now either be poured into ice cream moulds for Turkish delight ice cream bars or straight into a freezer-safe container for scoopable ice cream. You can top the ice cream with chopped rose Turkish delight, chocolate and pistachio nuts.
To prevent ice crystals forming on the surface of the ice cream, cover the ice cream tray/container with cling film.
For ice cream bars
Once the ice cream has frozen in the moulds, you can now dip into chocolate.
Melt the chocolate of your choice over a bain marie. The chocolate now needs to cool to almost room temperature but we do not want the chocolate to set again. To prevent this, keep stirring the melted chocolate to allow it to cool but stop it setting.
Once it is cool enough, dip the bars into the chocolate and remove. Allow some of the chocolate to drip off and lay on a baking tray or parchment paper.
You can now freeze these until ready to serve.
Easy Turkish Delight Ice Cream Recipe
Want all the pleasure of rose ice cream but don’t have the time to make your own? No worries, there is an alternative way to make easy homemade turkish delight ice cream.
Simply fold rose syrup and chocolate chunks into vanilla or dairy ice cream and you have the easiest turkish delight ice cream at home! You can also use rose essence with or without red/pink food colouring for similar results.
Vegan Turkish Delight Ice Cream
You will need 800ml coconut milk, 2 tbsp corn starch, 175g sugar and rose essence or rose water.
Heat most of the coconut milk in a pan with the sugar and warm for around 10 minutes until the sugar has all melted and the coconut milk is lightly steaming.
Meanwhile, mix the corn starch and remaining coconut milk together to form a slurry. Pour into the warmed milk and continue to heat and stir until it thickens to a custard consistency. Pass the mixture through a sieve and allow to cool to room temperature before chilling for 2 hours.
Pour into an ice cream maker and churn for 30 minutes for soft scoop or place into a freezer proof container and freeze until thicker or ready to serve.
Alternatively, pour straight into a freezer-proof container. Freezer for 1 hour, then mix to break the ice crystals. Do this every 30 minutes until 3 hours and soft ice cream forms.
Turkish Delight Frozen Yogurt Recipe and Ingredients
This frozen yogurt couldn’t be easier to make – it’s basic but that’s what is so good about this recipe. Full fat natural yogurt or Greek yogurt is mixed with rose syrup to create a quick frozen yogurt – no extra sweetener required. You can either use an ice cream maker or churn manually during the freezing process.
Either make the frozen yogurt in a tray or freeze into popsicle moulds
Rose syrup
Natural yogurt – 10% Greek yogurt is best as it is extra thick without too much moisture. This results in a super creamy frozen yogurt.
Optional – use dark, milk or white chocolate to dip the popsicles into if you wish
Mix together the rose syrup and yogurt until smooth and there are no lumps. Pour into an ice cream maker then freeze or freeze directly and mix every 30 minutes to prevent crystals.
You can also pour the mixture directly into popsicle moulds and once frozen, you can dip into melted chocolate.
Serving Suggestions
Now that we have perfect and irresistible ice cream, the question is when and how to eat it?
Any time and every time is the short answer.
There is no bad time to eat ice cream, but to be really, really honest I love to indulge in ice cream when it is a hot summers day outside!
Enjoy as a treat or after dinner, it will make any dinner feel like a feast!
Scoop the ice cream and serve in a small serving ice cream bowl or serve in a cone.
FAQS
For this you will need 600mls of double cream, a tin of sweet condensed milk and about 50 mls of rose syrup and a few drops of rose essence. Whip the cream until you get soft peaks, fold in the remaining ingredients. Whip again until soft peaks form and set into a freezer-safe tray. You can push in some turkish delight pieces.
Your ice cream may be hard because there is not enough fat in the ice cream. Stick to the ratio of double cream and milk for best results otherwise there will be too much moisture and not enough fat.
It would also be because the cream was not sufficiently whipped in the ice cream maker to make it light and airy.
For the best parlour perfect scoop, here are a few tricks.
Keep the ice cream at room temperature about 3 minutes to soften slightly
Dip your ice cream scoop into warm water and shake off the water – this helps the ice cream to melt as you scoop
Scoop in a slow but firm “S” motion as this leads to a ball.
Other eggless ice cream recipes:
Eggless Cookies and Cream Ice Cream
Kesar Pista Ice Cream (saffron and pistachio)
Save Turkish Delight Ice Cream Recipe to Pinterest
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Turkish Delight Ice Cream Bars (Eggless)
Equipment
- 1 ice cream maker
Ingredients
- 600 ml heavy cream double
- 200 ml whole milk
- 140 gram sugar
- 60 ml rose syrup
- 1 teaspoon rose extract
- 6 pieces Turkish delight
- 400 gram chocolate
Topping
- 2 tablespoon pistachio nuts
- 1 tablespoon rose petals
- 2 tablespoon chocolate finely chopped
Instructions
- Freeze the freezer ice cream bowl as per manufacturer’s instruction.
- Combine milk and sugar in one bowl and whisk until sugar dissolves.200 ml whole milk, 140 gram sugar
- Then add double cream, gently mix everything.600 ml heavy cream
- Place freezer bowl into ice cream machine.
- Turn the machine on and transfer liquid into the ice cream maker and follow according to the manufacturer’s instructions.Let it run the machine for about 35-40 minutes.
- Add rose syrup and extract, and keep the machine running for another 5-7 minutes or until ice cream is thick.60 ml rose syrup, 1 teaspoon rose extract
- My ice cream maker produces soft finish, so for a firmer texture, I freeze the ice cream mixture into container, garnish the ice cream with chopped Turkish delight. Oreos and freeze for at least 4-5 hours.6 pieces Turkish delight
- Before serving sprinkle rose petals, pistachio nuts and chopped chocolate.6 pieces Turkish delight, 2 tablespoon pistachio nuts, 1 tablespoon rose petals, 2 tablespoon chocolate
Turkish Delight Ice Cream Bars
- Once the ice cream is churned, pour it in to the popsicle mould and freeze it for 6-8 hours.
- Melt the chocolate and bring it to room temperature.
- Remove the ice cream bars from the mould and dip it in to the melted chocolate.
- Lay it flat on the parchment paper then freeze it again.
- Sprinkle rose petals and pistachio nuts if you wish.
Notes
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
Jesse-Gabriel
Monday 8th of August 2022
So yummi! Danke für die Gramm Angaben! Viele Grüße, Jesse-Gabriel