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.
Servings: 4 people
Calories: 277kcal
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.
Nutrition
Calories: 277kcal
