Name: Rose and Mint Ice Cream (lactose free)
Ingredients: 2 can coconut milk; 1 cup whey protein; 1/2 cup agave syrup; 2 tbsp rose water; 1/2 tsp mint extract; 1/2 tsp vanilla extract; 1/4 tsp Kosher salt; 1/8 tsp xanthan gum; 3 drop red food coloring

I love the light and fresh flavors of rose combined with mint. My version of Rose and Mint Ice Cream has strong flavors, but you can customize it by adjusting the quantities up or down as needed. This flavor comes together quickly and uses the easiest possible process: blend, chill, churn.

Rose water is available in many grocery stores, but if yours doesn’t have it, you can get it from Amazon [affiliate link].

Variations to try:

Omit the mint extract for a pure rose flavor.
Add roasted, chopped pistachio nuts as a topping or mix-in.
Add chocolate sauce. (See Any Flavor Magic Shell).

If Rose and Mint Ice Cream sounds good to you, you might also like:

Saffron Ice Cream with Currants and Pistachios (lactose free)
Rose-Hibiscus-Cardamom Frozen Yogurt (lactose friendly)
Blueberry-Lavender Frozen Yogurt (lactose friendly)

ingredients for Rose and Mint Ice Cream — Ingredients for Rose Water Ice Cream

Rose and Mint Ice Cream (lactose free)

Makes ~1 quart

Recipe Category: Egg Free

Lactose Free

No Cook

Soy Free

Ingredients

2 can coconut milk (13.5 oz/400 ml, full fat, unsweetened)
1 cup whey protein (65 g, unflavored, unsweetened)
¹⁄₂ cup agave syrup (170 g)
2 tbsp rose water
¹⁄₂ tsp mint extract
¹⁄₂ tsp vanilla extract
¹⁄₄ tsp Kosher salt (~1 g)
¹⁄₈ tsp xanthan gum (optional, but improves the texture and longevity in the freezer)
3 drop red food coloring (optional)

Instructions

BLEND

Place all the ingredients into a blender or into a large bowl if you're using an immersion blender. Blend until smooth.
CHILL

Chill in the fridge for 8 hours or overnight.

For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.

Ideally, the mixture will be about 40 degrees when you churn it.
CHURN

Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream. When you are ready to churn, ideally your base will be about 40 degrees.

Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. Because this mixture is thicker than many ice cream bases, it churns more quickly than most. In my machine the perfect churning time is 19 minutes, but your experience may vary.

The ice cream is ready when it has the consistency of soft serve and has started pulling away from the edge of the canister.
STORE

When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.