Inspired by a popular book series, this Rose Almond Ice Cream is a floral and delicious ode to your fave read!
TIP: Use vegan cream cheese for cream cheese, unsweetened coconut cream for heavy cream, and unsweetened oat milk for whole milk. Whisk the coconut cream until smooth, then add the remaining ingredients.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
14g
cream cheese, softened
67g
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
300g
whole milk
180g
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
35g
toasted almonds, sliced
Dried rose petals (for topping, optional)
1 tablespoon (½ ounce)
cream cheese, softened
1/3 cup
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
1 ¼ cups
whole milk
¾ cup
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
¼ cup
toasted almonds, sliced
Dried rose petals (for topping, optional)
Utensils
Large Bowl
Whisk
Step 1
In a large microwave-safe bowl, add the cream cheese and microwave for 10 seconds. Add the granulated sugar, vanilla and rose extracts and with a whisk or rubber spatula, combine until mixture is smooth.
Step 2
Add heavy cream, milk, and food dyeto bowland whisk until well combined.
Step 3
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
Step 4
Remove pint from the freezer and remove lid from pint. Place pint in outer bowl, installCreamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 5
Select ICE CREAM.
Step 6
With a spoon, create a 1 1/2-inch-wide hole that reaches the bottom of the pint.Add toasted almondsto the hole and process again using the MIX-IN program.
Step 7
When processing is complete, remove ice creamfrom pint and serve immediately with desired toppings. Enjoy!
In a large microwave-safe bowl, add the cream cheese and microwave for 10 seconds. Add the granulated sugar, vanilla and rose extracts and with a whisk or rubber spatula, combine until mixture is smooth.
14g
cream cheese, softened
67g
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
300g
whole milk
180g
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
35g
toasted almonds, sliced
Dried rose petals (for topping, optional)
1 tablespoon (½ ounce)
cream cheese, softened
1/3 cup
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
1 ¼ cups
whole milk
¾ cup
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
¼ cup
toasted almonds, sliced
Dried rose petals (for topping, optional)
Step 2 of 7
Add heavy cream, milk, and food dyeto bowland whisk until well combined.
14g
cream cheese, softened
67g
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
300g
whole milk
180g
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
35g
toasted almonds, sliced
Dried rose petals (for topping, optional)
1 tablespoon (½ ounce)
cream cheese, softened
1/3 cup
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
1 ¼ cups
whole milk
¾ cup
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
¼ cup
toasted almonds, sliced
Dried rose petals (for topping, optional)
Step 3 of 7
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
14g
cream cheese, softened
67g
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
300g
whole milk
180g
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
35g
toasted almonds, sliced
Dried rose petals (for topping, optional)
1 tablespoon (½ ounce)
cream cheese, softened
1/3 cup
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
1 ¼ cups
whole milk
¾ cup
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
¼ cup
toasted almonds, sliced
Dried rose petals (for topping, optional)
Step 4 of 7
Remove pint from the freezer and remove lid from pint. Place pint in outer bowl, installCreamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
14g
cream cheese, softened
67g
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
300g
whole milk
180g
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
35g
toasted almonds, sliced
Dried rose petals (for topping, optional)
1 tablespoon (½ ounce)
cream cheese, softened
1/3 cup
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
1 ¼ cups
whole milk
¾ cup
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
¼ cup
toasted almonds, sliced
Dried rose petals (for topping, optional)
Step 5 of 7
Select ICE CREAM.
14g
cream cheese, softened
67g
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
300g
whole milk
180g
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
35g
toasted almonds, sliced
Dried rose petals (for topping, optional)
1 tablespoon (½ ounce)
cream cheese, softened
1/3 cup
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
1 ¼ cups
whole milk
¾ cup
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
¼ cup
toasted almonds, sliced
Dried rose petals (for topping, optional)
Step 6 of 7
With a spoon, create a 1 1/2-inch-wide hole that reaches the bottom of the pint.Add toasted almondsto the hole and process again using the MIX-IN program.
14g
cream cheese, softened
67g
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
300g
whole milk
180g
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
35g
toasted almonds, sliced
Dried rose petals (for topping, optional)
1 tablespoon (½ ounce)
cream cheese, softened
1/3 cup
granulated sugar
1 teaspoon
vanilla extract
1 teaspoon
rose water
1 ¼ cups
whole milk
¾ cup
heavy cream
2-3 drops
pink food dye (optional)
MIX IN
¼ cup
toasted almonds, sliced
Dried rose petals (for topping, optional)
Step 7 of 7
When processing is complete, remove ice creamfrom pint and serve immediately with desired toppings. Enjoy!
