Homemade Vegan Rose and Raspberry Ripple Ice Cream

Ingredients

Instructions

To make the coulis

1. Combine the rosewater, raspberries, lemon juice and maple syrup in a blender or food processor. Blend until smooth, then taste and adjust sweetness or rosewater if needed — a little rosewater is potent, so add gradually.
2. Pour the puree into a small saucepan and simmer gently for about 5 minutes, stirring occasionally, until it reduces slightly and thickens. This concentrates the flavour and helps the coulis hold when swirled through the ice cream.
3. Remove from the heat and let cool to room temperature, then refrigerate until needed. Chill fully before using so it doesn’t melt the ice cream when you ripple it through.

To make the ice cream

1. In a small bowl, whisk 60 ml / ¼ cup of the coconut milk together with the arrowroot powder until smooth. Set aside and allow the mixture to hydrate and thicken slightly.
2. Pour the remaining coconut milk into a saucepan with the maple syrup and heat gently until it reaches a low boil. As soon as it starts to bubble, remove from the heat and whisk in the arrowroot slurry. Return briefly to the heat and stir until the mixture has thickened slightly (this happens quickly).
3. Once thickened, remove from the heat and stir in the vanilla extract and the optional alcohol, if using. The alcohol will not affect flavour much but helps keep the ice cream scoopable straight from the freezer.
4. Transfer the custard-like mixture to the refrigerator and chill thoroughly until cold — at least 2 hours or overnight. Chilling improves texture and helps the churn freeze properly.
5. Churn the cold mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
6. Spoon the churned ice cream into a freezer-safe container. Drop spoonfuls of the chilled raspberry coulis on top and use a skewer or knife to gently swirl the coulis through the ice cream to create ripples. Don’t overmix — you want distinct ribbons of raspberry.
7. Press a piece of baking paper or parchment directly onto the surface to prevent ice crystals, then freeze for at least 3 hours or preferably overnight to firm up.

To serve and store

Scoop the ice cream into bowls or cones. If it’s very firm, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Store in a sealed container in the freezer for up to 2 weeks for best texture. If ice crystals form, allow the tub to thaw slightly before stirring and refreezing.

Tips & Variations

• Use full-fat coconut milk for the creamiest texture. Shake or stir cans before measuring to blend solids and liquid.
• If you prefer a smoother coulis, strain it through a fine sieve to remove seeds before reducing.
• Swap maple syrup for agave or simple syrup to taste. Adjust sweetness depending on the tartness of your raspberries.
• For a stronger floral note, add just a few drops more rosewater — always taste as you go.