This rose raspberry ice cream tastes like a fancy little dessert shop scoop… but you made it in pajamas, in your own kitchen. It’s floral (but not perfume-y), bright with raspberry, and super creamy thanks to the vanilla base.
If you’re into pretty, floral-ish flavors, you’ll probably also love my Lavender Ice Cream too!
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Why You'll Love This?
- High-protein + creamy thanks to cottage cheese (no weird protein powder taste)
- No gums, no pudding mix — just real ingredients doing the work
- Floral + fruity combo that tastes “special” without being complicated
- Costco-friendly ingredients (half and half + cottage cheese + condensed milk)
- Kid-approved (even the skeptical ones who side-eye anything with flower)
- Quick prep, reliable spin — and Respin fixes basically everything
🛒Ingredients
- Culinary-grade dried rose petals – Adds a subtle floral aroma and enhances the overall flavor.
- Half and half – The creamy base for smooth texture, giving it a luscious consistency.
- Sweetened condensed milk – Provides sweetness and richness without the need for additional sugar.
- Cottage cheese – Adds protein and a slight cheesecake-like texture that enhances the creaminess.
- Vanilla extract or vanilla bean paste – Elevates the flavors and ties everything together.
- Raspberries – For a tart, fruity contrast that pairs beautifully with the floral rose flavor. Use frozen or fresh ones.
See recipe card for quantities.
Add-Ins & Swaps
- Half and Half → Equal parts heavy cream & whole milk for an even richer texture.
- Cottage Cheese → Cream Cheese if you prefer a tangier, cheesecake-like taste.
- Sweetened Condensed Milk → Maple Syrup or Honey for a natural sweetness alternative.
- More rose flavor: blend a small pinch of strained petals back in (a little goes a long way)
Step-by-Step Rose Raspberry Ice Cream
- Heat the half and half over medium heat (don’t boil). Add rose petals and steep for 5-10 minutes. Strain and discard petals (or blend them for a stronger rose taste).
- Blend all the ingredients in a blender or food processor until smooth and creamy.
- Freeze in a Ninja Creami pint container for 24 hours on a level surface to ensure even freezing.
- Spin using "Ice Cream" mode in your Ninja Creami for a smooth and creamy texture.
- Respin if necessary for a silkier consistency.
- Serve and enjoy! Garnish with extra rose petals or fresh raspberries for a beautiful presentation.
🍒Fun Mix-Ins and Topping Ideas
- Graham cracker crumbles for raspberry cheesecake energy
- White chocolate chunks (sweet + creamy against tart berries)
- Chopped pistachios for crunch and a “bakery scoop” feel
- Honey drizzle to boost the floral notes
- Extra raspberries folded in after spinning (pretty + juicy)
Flavor Variations to Try
- Rose Vanilla – Keep it classic with just vanilla base and rose.
- Raspberry Swirl – Swirl in homemade raspberry sauce before freezing for a visually stunning effect.
- Rose Pistachio – Blend in some pistachios for a nutty touch that complements the floral rose notes.
- Lemon Raspberry – Add lemon zest for a refreshing citrus boost that brightens up the flavors.
- Rose Chocolate Chip – Stir in mini chocolate chips for a floral-chocolate delight.
- Honey Rose – Sweeten with honey instead of condensed milk for a naturally floral sweetness.
👪Serving Size
This recipe is made for the Ninja Creami Deluxe (24 ounce pint), yielding 4 servings.
🌀Tools You’ll Need
- Blender: For a smooth, well-incorporated mixture.
- Ninja CREAMi Deluxe 11-in-1 Ice Cream & Frozen Treat Maker: The star of the show, perfect for creating creamy, smooth ice cream.
- Ninja Creami Pint Container: For freezing your base properly before spinning.
Tips for Success
- If the ice cream is too crumbly, add 1-2 tablespoon of any milk and respin for a smoother texture.
- Flatten the ice cream before freezing leftovers to protect the machine blade and ensure even consistency.
- Use high-quality dried rose petals for the best floral flavor and fragrance.
- Freeze the base on a level surface for even consistency in texture.
- Before freezing, taste your ice cream base to fine-tune the sweetness and floral intensity. It should be slightly sweeter and more aromatic than you prefer since freezing naturally tones down both the flavor and sweetness.
Recipe FAQs
What does rose ice cream taste like?
It has a delicate floral flavor, slightly sweet, and reminiscent of Turkish delight or rosewater-infused desserts.
What does raspberry ice cream taste like?
Sweet, tart, and fruity with a refreshing, juicy burst of raspberry goodness that balances the floral rose notes.
What flavors go with rose?
Vanilla, raspberry, pistachio, lemon, honey, white chocolate, and almond all complement rose beautifully.
Can I use rose water instead of rose petals?
Yes, but go tiny. Start with ¼ teaspoon, blend, taste, then add more if needed. Rose water gets intense fast.
What raspberries work best — fresh or frozen?
Either works! Frozen raspberries are easy and consistent. Fresh can taste brighter, but frozen tends to give a slightly thicker base.
More Fruity Flavors
Did you try this recipe?
Share how it turned out in the comments below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you! - Rose
Ninja Creami Rose Raspberry Ice Cream
This rose raspberry ice cream is creamy, floral, and bright with real raspberry tang. The blended cottage cheese keeps it scoopable and smooth without pudding mix or gums.
Equipment
- 1 Ninja Creami Deluxe
- 1 Blender
- 24 ounces Ninja Creami Pint Container
Ingredients
- 2 tablespoon Culinary-grade dried rose petals
- 1 ¼ cup half and half
- ½ cup sweetened condensed milk
- ½ cup cottage cheese
- 1 teaspoon vanilla extract or vanilla bean paste
- ½ cup raspberries frozen or fresh
Instructions
- Heat the half and half over medium heat (don’t boil). Add rose petals and steep for 5-10 minutes. Strain and discard petals (or blend them for a stronger rose taste).1 ¼ cup half and half, 2 tablespoon Culinary-grade dried rose petals
- Blend all the ingredients in a blender or food processor until smooth and creamy.2 tablespoon Culinary-grade dried rose petals, ½ cup sweetened condensed milk, ½ cup cottage cheese, 1 teaspoon vanilla extract or vanilla bean paste, ½ cup raspberries, 1 ¼ cup half and half
- Freeze in a Ninja Creami pint container for 24 hours on a level surface to ensure even freezing.
- Spin using the appropriate setting on your Ninja Creami for a smooth and creamy texture.
- Respin if necessary for a silkier consistency.
- Serve and enjoy! Garnish with extra rose petals or fresh raspberries for a beautiful presentation.
Notes
- If the ice cream is too crumbly, add 1-2 tablespoon of any milk and respin for a smoother texture.
- Flatten the ice cream before freezing leftovers to protect the machine blade and ensure even consistency.
- Use high-quality dried rose petals for the best floral flavor and fragrance.
- Freeze the base on a level surface for even consistency in texture.
- Taste your base before freezing to adjust sweetness or floral intensity if needed.
Tried this recipe?Leave us a comment below and share how it came out!
Rose says
My family absolutely loved this Rose Raspberry Ice Cream—it’s so creamy and bursting with floral and fruity flavors! I hope you all enjoy it just as much. Let me know if you try it! This ice cream is such a delightful surprise! The floral notes from the rose pair beautifully with the tart raspberries, creating a unique and refreshing flavor. It’s creamy, smooth, and tastes like a gourmet treat you'd find at a specialty shop. Definitely worth trying!