Description
This delicious Raspberry Rose Water Ice Cream is a perfect treat for two, combining rich flavors with refreshing fruit.
Ingredients
Scale
- 2/3 cup organic heavy cream without food additives
- 2 tablespoons Confectioner’s Style Swerve, or your preferred powdered or liquid sweetener to taste
- 1/3 cup fresh organic raspberries
- 1 teaspoon organic vanilla extract
- 1/2 teaspoon organic rose water
Instructions
- Fill the larger, 1/2-gallon (2-liter) sized plastic bag half full with ice cubes. Pour in the salt.
- Place the heavy cream, sweetener, raspberries, vanilla and the rose water in the smaller, 1-pint (1/2-liter) sized plastic bag. Close tightly.
- Place the smaller plastic bag with the cream mixture in the large bag with ice.
- Add the rest of the ice cubes to the large bag so that it’s almost full. Ensure that the smaller bag is completely surrounded by ice.
- Close the large bag tightly. Wrap the bag in the towel.
- Start shaking and moving the bag, keeping it in constant motion. Continue until the cream mixture resembles ice cream. This takes a few minutes. Be careful that the bags don’t get broken.
- Open the bags, discard the ice and the salt and enjoy the contents of the smaller bag immediately.
Notes
- Ensure the smaller bag is well sealed to prevent any water from entering.
- This recipe is best enjoyed fresh but can be stored in the freezer for a short time.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving