Vegan rose petal Ice-cream

original blog post:


1 cup Water

4-5 sprayed Roses (petals only)

1 cup Sugar

4 cups coconut milk

3 tablespoon Rose water

2 tablespoon corn starch

1 tablespoon Corn syrup



  • Add water rose petals and sugar to a pan, bring to boil, then slow simmer and allow the syrup to reduce and deepen in color
  • Reserve a ½ cup of coconut milk and use to dissolve the corn starch
  • Add the remaining coconut milk to the rose petal syrup
  • Stir continually add rose water and corn syrup
  • Add the corn starch mixture and continue to cook until it thickens and coats a spoon
  • Remove from the heat and allow the mixture to cool completely then steep overnight in the refrigerator
  • Once steeped and totally cold churn in an ice-cream maker
  • Place the soft serve liquid in a freezer safe bowl and freeze for an hour to slightly harden
  • Serve.