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Rose and Tender Coconut Ice-cream | Gulab Nariyal Ice Cream | Indian Summer Rose Ice Cream |

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Tarla Dalal

04 November, 2015

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Table of Content

About Rose And Tender Coconut Ice-Cream

Ingredients

Methods

How to make Rose and Tender Coconut Ice-cream

Nutrient values

Rose and Tender Coconut Ice-cream | Gulab Nariyal Ice Cream | Indian Summer Rose Ice Cream |

Rose and Tender Coconut Ice-Cream, also known as Gulab Nariyal Ice Cream or Indian Summer Rose Ice Cream, is a heavenly blend of floral sweetness and tropical freshness that perfectly captures the essence of Indian summers. This unique ice cream combines the delicate aroma of rose petals with the smooth, cooling taste of tender coconut, creating a dessert that’s both refreshing and indulgent. The creamy texture of milk and fresh cream complements the natural flavors beautifully, making every bite melt-in-your-mouth delicious and fragrant.

To prepare this exquisite treat, start by mixing cornflour with a little cold milk to form a smooth paste. In a deep non-stick pan, boil the remaining milk with sugar for 3 to 4 minutes, stirring occasionally. Then add the cornflour mixture and cook for another minute, stirring continuously until slightly thickened. Remove from the flame and allow it to cool completely. Once cooled, add fresh cream and blend it well to form the ice cream base. This step ensures a rich and velvety consistency, essential for a perfect homemade ice cream.

For the flavouring mixture, combine chopped rose petals, a few drops of rose essence, and tender coconut. This mixture is what gives the ice cream its exotic flavor and subtle texture. Once the ice cream base is ready, pour it into a shallow aluminum container, cover with foil, and freeze for about six hours until semi-set. Blend the semi-frozen mixture once in a mixer to break ice crystals and make it smooth, then add the flavoring mixture and refreeze it for another ten hours or until fully set.

The final result is a bowl of Gulab Nariyal Ice Cream that’s rich, smooth, and luxuriously fragrant. Each scoop reveals the freshness of tender coconut mingled with the romantic aroma of rose, offering a delightful sensory experience. This dessert is not just for the taste buds—it’s also visually stunning with tiny rose petals speckled throughout the creamy base, giving it a touch of elegance and charm.

Rose and Tender Coconut Ice-Cream is the perfect summer mithai alternative to traditional hot sweets like Jalebi, Gulab Jamun, or Malpua. While those are ideal for winter indulgence, this cool and refreshing dessert is best enjoyed on a hot afternoon or after a spicy Indian meal. The gentle flavors of rose and coconut calm the palate, while the smooth creaminess provides instant comfort and satisfaction.

Loved by all age groups, this Indian Summer Rose Ice Cream bridges the gap between traditional and modern tastes. Children enjoy its light sweetness and creamy texture, while adults appreciate its subtle, sophisticated flavor. Whether you’re hosting a festive celebration, a summer gathering, or just treating yourself on a warm day, Rose and Tender Coconut Ice-Cream promises a refreshing, luxurious experience that celebrates the beauty of Indian flavors with a modern twist.

Ingredients

To Be Mixed Into A Flavouring Mixture

1/4 cup chopped rose petals

a few drops of rose essence

1/2 cup tender coconut

Other Ingredients

2 1/2 cups full-fat cold milk

3/4 cup sugar

2 tbsp cornflour

3/4 cup fresh cream

Method

for Rose and Tender Coconut Ice-cream

Combine the cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside.
Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and boil on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Remove from the flame and allow the mixture to cool completely.
Once cooled, add the fresh cream and mix well.
Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
Pour the mixture into a mixer and blend till smooth.
Transfer the mixture back into the same aluminium shallow container. Add the flavouring mixture and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
Scoop and serve immediately.

Rose and Tender Coconut Ice-cream recipe with step by step photos

How to make Rose and Tender Coconut Ice-cream

1. To make the Rose and Tender Coconut Ice-cream, Put the 1/2 cup tender coconut, add 1/4 cup chopped rose petals, and a few drops of rose essence, in a bowl, mix well and keep aside.
2. Put the 2 tbsp cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside.
3. Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and boil on a medium flame for 3 to 4 minutes, while stirring occasionally.
4. Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
5. Remove from the flame and allow the mixture to cool completely. Once cooled, add the 3/4 cup fresh cream and mix well.
6. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
7. Pour the mixture into a mixer and blend till smooth.
8. Transfer the mixture back into the same aluminium shallow container. Add the flavouring mixture and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
9. Scoop and serve immediately.
10. Rose and Tender Coconut Ice-cream.