Homemade Rose Flavoured Ice Cream Cake Recipes

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EASY 5 LAYER ICE CREAM CAKE



Easy 5 Layer Ice Cream Cake image

Simple and divine 5-layer ice cream cake sitting on top of an Oreo crust. Cool off and celebrate with this easy recipe!

Provided by Sally

Categories     Dessert

Time 12h

Number Of Ingredients 9

36 Oreos (1 standard package)
1/2 cup (115g) unsalted butter, melted
1 quart chocolate ice cream, softened
1 quart your choice flavor ice cream, softened (I used peanut butter cup)
1 and 1/2 cups (420g) hot fudge (store-bought or yummy homemade)
1 cup (240ml) heavy cream
2 Tablespoons (15g) confectioners' sugar
1/2 teaspoon pure vanilla extract
sprinkles

Steps:

  • In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed-I use the back of a spatula to firmly press it in. Freeze for 15 minutes.
  • During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
  • During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
  • Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mix together as you spread. That's ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days).
  • Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

ROSE ICE CREAM



Rose Ice Cream image

This Rose Ice Cream is a lovely summer recipe which combines the floral taste of rose with fresh cream.

Provided by Tastebotanical

Categories     Ice Cream

Time 15m

Number Of Ingredients 5

4 egg yolks
85 g caster sugar
425 ml double cream
1 tablespoon of culinary rosewater
A few drops of red food colouring (optional)

Steps:

  • Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  • Put the cream in a saucepan and heat gently. Do not allow to boil - it will be the right temperature when you are just about able to bear to dip a finger in it!
  • Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  • Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  • The mixture will gradually thicken until it looks like a custard (which is what it is). Stir regularly to make sure it does not stick while it is thickening.
  • Remove the thick custard from the heat and transfer into a bowl.
  • Add the rosewater to the custard. If you wish, stir in a few drops of red food colouring so that your ice cream will be pink. If you don't do this, your ice-cream will be cream-coloured but will still taste the same!
  • Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  • When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine's instructions. If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen. Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

HOMEMADE ROSE FLAVOURED ICE CREAM CAKE RECIPE



Homemade Rose Flavoured Ice Cream Cake recipe image

Homemade Rose Flavoured Ice Cream Cake recipe is inspired from Ibaco ice cream outlet. I have prepared a chocolate cake base on which the homemade ice cream is topped to make this delicious and drooling Homemade Rose Flavoured Ice Cream Cake recipe. Serve a slice of this yummy cake as a party dessert recipe or during those evenings with sweet cravings. Here are more cake recipes that you can also try Pumpkin Cheesecake Recipe (Eggless) Homemade Ice-Cream Cake Recipe Mini Victoria Sponge Cake Recipe Oreo Cake Recipe With Buttercream Frosting (Eggless)

Provided by Joshie Sharmila

Time 9h

Yield Makes: 5 Servings

Number Of Ingredients 8

1 Chocolate Cake
1 cup Vanilla Ice cream
Heavy whipping cream
Rose Essence , few drops
1/2 cup Mixed nuts
Decorative sugar (Cake/ Candy Sprinkles) , as needed
1/8 cup Water
1/4 cup Sugar

Steps:

  • To prepare Homemade Rose Flavoured Ice Cream Cake recipe, get prepped with all the ingredients required. Chocolate cake and vanilla ice cream needs to be kept ready.
  • Slice off the upper portion of the cake and reserve the bottom half of the cake and proceed with making the sugar syrup.
  • In a saucepan, add in water and then to this, add sugar. Once the sugar dissolves and the syrup starts to get thick switch off the flame (one string consistency). Now pour the sugar syrup on the chocolate cake and leave it for 5 minutes to absorb.
  • Now take the Vanilla Ice Cream (I used my homemade vanilla Ice Cream). Let the ice cream become soft after thawing a bit. Then scoop the ice cream on top of the chocolate cake and spread it evenly with a spatula. Freeze it for 2-3 hours until it is well set.
  • In a mixing bowl, take the full fat cream. Beat it in high speed using a hand blended until it forms soft peaks. Next add in the rose essence and beat once again till it is well combined.
  • Now take the cake from freezer and scoop the cream over the cake, spread it evenly with a spatula.
  • Once the cream is spread. Sprinkle with sugar balls and nuts throughout the cake. Cling wrap the cake.
  • Freeze the Homemade Rose Flavoured Ice Cream Cake overnight or about 8 hours Remove it from the fridge after that, remove the cling wrap.
  • Demould, slice Homemade Rose Flavoured Ice Cream Cake recipe and serve.

ROSE ICE CREAM



Rose Ice Cream image

Go on, indulge yourself with this exotic combination of rose and saffron. Serve this ice cream for dessert to your guests next time you host a party and wow them! Cashews and almonds also go well with this ice cream.

Provided by BigSrisFood

Categories     World Cuisine Recipes     Asian     Indian

Time 2h20m

Yield 8

Number Of Ingredients 6

1 pinch saffron
2 tablespoons warm milk
1 ½ quarts vanilla ice cream, softened
1 ½ tablespoons rose syrup
½ teaspoon ground cardamom
¼ cup chopped pistachio nuts

Steps:

  • Add the saffron to the warm milk and set aside for 15 minutes.
  • Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 26.6 g, Cholesterol 43.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.9 g, Sodium 99.6 mg, Sugar 23.3 g

ENGLISH ROSE CAKE



English rose cake image

A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals

Provided by Cassie Best

Categories     Afternoon tea, Dessert

Time 1h55m

Yield Cuts into 15 slices

Number Of Ingredients 15

350g butter , softened
500g golden caster sugar
6 large eggs
200g full-fat natural yogurt
500g plain flour
2 tsp baking powder
1 tsp vanilla extract
1 tsp rosewater
140g golden caster sugar
1-2 tsp rosewater (depending on your taste)
85g raspberry , defrosted if frozen, plus 100g to decorate
250g icing sugar
1 tsp vanilla extract
300ml double cream
rosé petal pieces and crystallised rose petals (see step-by-step, above), to decorate

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops. Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.
  • To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others - just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.
  • Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.
  • To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cookshops or online), homemade crystallised rose petals (see step-by-step, above) and the reserved raspberries.

Nutrition Facts : Calories 665 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

CAKE BATTER ICE CREAM



Cake Batter Ice Cream image

I was in love with this ice cream from a couple of local stores, and I combined a couple of different recipes and came up with this one.

Provided by Ekho

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 4h5m

Yield 6

Number Of Ingredients 6

1 cup milk
½ cup white sugar
2 egg yolks, beaten
1 teaspoon vanilla extract
2 cups heavy whipping cream
¾ cup white cake mix, sifted

Steps:

  • Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 21.1 g, Cholesterol 180.2 mg, Fat 31.6 g, Protein 3.8 g, SaturatedFat 19.3 g, Sodium 49.5 mg, Sugar 18.8 g

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