No-churn strawberry orange blossom water ice cream … بوظة الفراولة و المازهر


No Churn Strawberry Rose Water Ice Cream

  •  14 oz. (1 can) sweetened condensed milk 
  •  2 cups heavy cream (cold)
  •  2 tsps orange blossom water 
  •  1 1/2 cup strawberries
  •  1/4 cup sugar
  •  1 tbs lemon juice
  •  1 tsp vanilla extract 


  1.   In a small sauce pan place strawberries, sugar, lemon juice, vanilla and orange blossom water.
  2. Cook over medium heat on the stove for 5 minutes. (mash the strawberries with a fork). Set aside to let cool for about an hour.
  3. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form (about 3 minutes).
  4. With a rubber spatula, gently fold whipped cream into the condensed milk mixture and the strawberry mixture. 
  5. Pour into a 4.5″ x 8.5″ loaf pan.
  6.  Cover with plastic wrap and freeze until firm (about 6 hours).


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