Rose Falooda Ice cream

A bowl of rose falooda ice cream topped with roe syrup, sev and takmaria served with a spoon.

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5 from 1 vote

All the flavors of the popular Indian drink come together in every bite of this Rose Falooda Ice Cream!

Floral notes of rose with crunchy add-ins make this ice cream super delicious yet easy to make.

Prep Time30

Cook Time0

Freezing Time10

Total Time10 30

Course: Dessert

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 279kcal

Author: Smruti

Ingredients

For the Ice Cream Base

2 cups heavy cream
1 cup milk
4 tablespoon rose syrup
1 teaspoon rose water
¼ cup sugar

For The Sev

¼ cup falooda sev
1 cup water

For Takmaria

3 tablespoon takmaria
¼ cup water

Toppings

¼ cup pistachios (slivered)
1 tablespoon rose syrup

Instructions

In a pan heat water. Add falooda sev and keep stirring for 3-4 minutes.
1 cup water, ¼ cup falooda sev
Once the sev is soft, remove from flame and transfer to a bowl using a fine mesh strainer. Set aside to cool completely.
Take takmaria in a bowl and add water to it.
3 tablespoon takmaria, ¼ cup water
Set aside and let them bloom for about 20-30 minutes. Then drain the water and set the takmaria aside.
In a large bowl add milk, heavy cream and sugar.
2 cups heavy cream, 1 cup milk, ¼ cup sugar
Mix well till the sugar melts in.
Add the rose syrup and rose water and mix well.
4 tablespoon rose syrup, 1 teaspoon rose water
Set the mix in the refrigerator for an hour or two.
Once the mix has cooled, add it to the ice cream maker.
Run the machine till you see soft ice cream being formed.
Run it more till the ice cream starts to thicken.
Add in most of the takmaria and cooked sev. Run the machine to distribute it.
Once the machine stops making the ice cream any thicker, turn it off.
Transfer to an ice cream pan.
Top with pistachios, dried rose petals, sev and takmaria. Cover and freeze for 4-5 hours.
Remove from freezer, scoop into bowl and serve topped with some more rose syrup and nuts.
¼ cup pistachios, 1 tablespoon rose syrup

Video

Notes

Make sure all the ingredients i.e. takmaria, sev and rose milk mixture are cool before transferring to the ice cream maker. Any warm element will melt the cooler ones too.
Also make sure you freeze the ice cream maker bowl for at least 24 hours before making the ice cream; unless the manufacturer instructs differently.
Pick a rose syrup of your choice. Some have a strong rose flavor, some have tiny petals in it and some are milder and lighter in color.
Takmaria and faloda sev are signature to any falooda. Adding these to the ice cream makes it similar in texture to actual falooda.
For a soft serve consistency, enjoy the ice cream straight out of the ice cream maker. However, for a firmer texture, freeze it for a few hours before serving.
Freeze the ice cream in an air tight container to avoid freezer burn. I have frozen it in a cake pan for the sake of pictures only.
The ice cream is great by itself as a dessert and also works to make the popular drink Falooda.
Add takmaria, sev, nuts etc. only after the ice cream starts to form. Else they tend to settle to the bottom of the ice cream maker and get stuck in its blade.
Make sure you buy rose water and petals that are safe for consumption. Often they come in packs for either beauty purposes or for decoration.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition