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Rosewater and Mastiha No-Churn Ice Cream
Recipe

11 INGREDIENTS • 10 STEPS • 6HRS 30MINS

Rosewater and Mastiha No-Churn Ice Cream

5.0
3 ratings
Subtle, yet enticing, this no-churn rosewater + mastiha ice cream with mahlepi almond crumble is a recipe that is simple and delicious. You are sure to always have a batch in your freezer!
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Subtle, yet enticing, this no-churn rosewater + mastiha ice cream with mahlepi almond crumble is a recipe that is simple and delicious. You are sure to always have a batch in your freezer!
6HRS 30MINS
Total Time
$3.55
Cost Per Serving
Ingredients
Servings
2
US / Metric
Ice Cream
Heavy Cream
2 cups
Cold Heavy Cream
Water
1/3 cup
Water
Mastiha Drops
7
Mastiha Drops
about 1 1/2 tsp total
Rose Water
2 Tbsp
Rose Water
Sweetened Condensed Milk
1 can
(14 oz)
Sweetened Condensed Milk
Crumble
Almond Flour
1 cup
Almond Flour
Salt
1 pinch
Ground Mahlab
1/2 Tbsp
Ground Mahlab
Unsalted Butter
1/3 cup
Unsalted Butter, softened
Nutrition Per Serving
VIEW ALL
Calories
2469
Fat
155.9 g
Protein
31.9 g
Carbs
214.9 g
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Rosewater and Mastiha No-Churn Ice Cream
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
Cooking InstructionsHide images
step 1
Place the Mastiha Drops (7) in a small dish and freeze for 15 minutes.
step 2
Crush the mastiha with a mortar and pestle, or wrap them in a small piece of parchment and crush them with a rolling pin.
step 3
In a saucepan over medium heat, add the Water (1/3 cup) and crushed mastiha tears. Simmer for about 5 minutes and then strain the mastiha water through a fine sieve into a small dish
step 4
In a medium bowl, stir together Sweetened Condensed Milk (1 can), Rose Water (2 Tbsp), and Mastiha Water.
step 5
With a standing mixer or hand mixer, whip Heavy Cream (2 cups) on medium-high until soft peaks form.
step 6
Whisk one-third of the whipped cream into the sweetened condensed milk mixture.
step 7
Fold the remaining whipped cream into the sweetened condensed milk mixture. Pour mixture into a freezable container, a loaf pan works nicely, and freeze until ice cream is firm, about 6 hours (or covered for up to 1 week).
step 8
Preheat oven to 350 degrees F (180 degrees C).
step 9
Add Raw Cane Sugar (1/2 cup), Almond Flour (1 cup), Salt (1 pinch), Old Fashioned Rolled Oats (1/2 cup), Ground Mahlab (1/2 Tbsp), and Unsalted Butter (1/3 cup) to a bowl. Using your hands, mix together until crumbly.
step 10
Spread on a baking sheet lined with parchment paper and bake for 8-10 minutes. Let crumbles cool, then serve with ice cream. Garnish with dried rose petals if desired. Enjoy!
step 10 Spread on a baking sheet lined with parchment paper and bake for 8-10 minutes. Let crumbles cool, then serve with ice cream. Garnish with dried rose petals if desired. Enjoy!
Tags
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Shellfish-Free
Kid-Friendly
Greek
Vegetarian
Dessert
Summer
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