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No-Churn Rosewater Nice Cream

Heather Barnes

Austin, Texas


Instagram: @aforagersfeast



2 (14 oz) cans coconut cream, chilled overnight

1 frozen ripe banana

5 tbsp maple syrup

2 tbsp pure rose water

1 tsp vanilla

4 tbsp oat milk


• Refrigerate coconut cream overnight.

• An hour before you make the nice cream, cut the bananas into thin slices and freeze.

• Scoop only the coconut cream out of the 2 cans, saving the water at the bottom for a smoothie.

• Blend all ingredients in a highspeed blender for 3 minutes or until smooth.

• Pour into a loaf pan and freeze for 5 hours or until firm.

• Every hour, take out the nice cream and stir around to break up frozen bits.

• It’s almost as good without the ice cream machine! It’s good in the freezer for about 3 days or until ice crystals form!

• Before serving, let thaw for 5 minutes. I love serving these on a tray filled with crushed dried rose petals and the ice cream cones in little jars.

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