Whether you’re looking for a Turkish Delight Ice Cream recipe or Turkish Delight Frozen Yogurt recipe, I’ve got you covered. This eggless rose ice cream recipe is fool-proof and a really easy way to enjoy the best flavours of Turkish cuisine.
Included in this post are recipes for a creamy rose flavoured ice cream made in the ice cream maker that is shaped into bars and a chocolate and rose frozen yogurt made with only 3 ingredients !
- Rose Ice Cream with Chocolate – no egg recipe
- The Inspiration behind this recipe
- Why you should make this Turkish Delight Ice Cream
- Turkish Delight Ice Cream Recipe Ingredients
- How to make Turkish Delight Ice Cream in an Ice Cream Maker Making the rose ice cream For ice cream bars
- Easy Turkish Delight Ice Cream Recipe
- Vegan Turkish Delight Ice Cream
- Turkish Delight Frozen Yogurt Recipe and Ingredients
- Serving Suggestions
- FAQS
- Other eggless ice cream recipes:
- Save Turkish Delight Ice Cream Recipe to Pinterest
Rose Ice Cream with Chocolate – no egg recipe
Heavenly eggless rose flavoured ice cream is shaped into bars and enrobed in chocolate for an opulent ice cream treat.
Eating ice cream is easy, but making it can be easy too! This recipe has a few easy ingredients but leads to incredible results! I don’t think I’ve ever eaten ice cream this delicious before.
The eggless ice cream base is made with double cream , whole milk and sugar which is churned in the ice cream maker until whipped and airy. Rose syrup delicately perfumes and colours the ice cream emulating both Levantine cuisine and a traditional English rose garden.
You can optionally add pieces of turkish delight into the ice cream for texture and an extra boost of flavour. I do recommend adding them as the surprise texture and burst of flavouring from the turkish delight is so good.
The Inspiration behind this recipe
I absolutely LOVE turkish delight and Irmik Helvasi !
When I was little, I tried a bar of the Cadbury’s Turkish Delight which consisted of a rose turkish delight covered in milk chocolate. Unfortunately, we saw after that it contained gelatine so we never bought it again.
Fast forward, Cadbury’s now have Fry’s Turkish Delight which appears to be made of pectin is suitable for vegetarians!!!
One of my fondest memories of Turkish Delight is watching The Chronicles of Narnia: The Lion, The Witch and The Wardrobe with my Dad.
As the scene with Edmund, the White Witch and turkish delight came on, he went into the kitchen and came back with a packet of rose and lemon turkish delights! Safe to say that between us we demolished the whole packet.
I was recently in Bath with the family for a day trip and we bought Turkish Delight Ice Cream from an ice cream parlour directly opposite the Roman Baths. It appeared to be a rose flavoured ice cream with chocolate chunks mixed through.
I had the idea of shaping the ice cream into moulds to make turkish delight ice cream bars and enrobe it with smooth chocolate.
Why you should make this Turkish Delight Ice Cream
Beautiful rose flavours and so delicious
No cook ice cream recipe that will knock yours and your guests socks off!
Reminiscent of childhood sweets
Eggless – this no-egg ice cream recipe and yet it is still rich and creamy thanks to the whole milk and double cream.
Easy to find ingredients and easy to make
Far cheaper than premium store bought ice cream and without any added preservatives
Make ahead dessert for parties and get-togethers or for summer hot days
Turkish Delight Ice Cream Recipe Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Double cream – use heavy or double cream with over 50% fat
Whole milk – you will need whole milk for this recipe. Do not use skimmed or semi-skimmed milk
Sugar – I used white granulated sugar. The sugar will be whisked in the milk until dissolved
Rose syrup – rose syrup is a store cupboard essential in South Asian households. It provides rose flavour and colour to the ice cream. I love using it to make Creamy Rose Lassi – a cooling Indian yogurt drink.
Rose essence – rose syrup alone will not flavour the ice cream but a few drops of rose essence or rose water will help with this
Chocolate – I have used plain dark chocolate but you can use milk chocolate or white chocolate. Even ruby chocolate!
Optional:
Add little chopped up pieces of rose turkish delight – though I say it’s optional, I strongly recommend adding it!!!
Chopped pistachios to garnish
Rose petals to garnish
Corn starch can help thicken the ice cream before freezing in case it is still runny.
How to make Turkish Delight Ice Cream in an Ice Cream Maker
Full printable recipe in recipe card below.
Making the rose ice cream
The trick here is so make sure the main ingredients are as chilled as possible . The ice cream maker bowl should be sufficiently frozen so make sure to follow the manufacturers instructions here. I’ve made the mistake by not freezing the bowl for long enough and I end up with a runny mixture and not ice cream.
Keep the cream and milk in the fridge until just required.
Mix together the sugar and milk to allow the sugar to dissolve. You can place the sweet milk back in the fridge for a couple of minutes if you want.
Prepare the ice cream machine. Pour in the double cream and follow with the sweet milk. Churn in the ice cream maker for around 40 minutes. You will see the cream begin to expand in the bowl as it churns and whips.
At this point, fold in the rose syrup and add a few drops of rose essence. The ice cream should look like loose ice cream when it is done.
Tip – in case your ice cream appears runny despite churning in the ice cream maker, mix 1 tbsp of corn starch with a dash of milk to make a slurry. Add this to the mixture and the ice cream will slowly thicken. As the mixture is cold, it will take time to thicken.
This can now either be poured into ice cream moulds for Turkish delight ice cream bars or straight into a freezer-safe container for scoopable ice cream. You can top the ice cream with chopped rose Turkish delight, chocolate and pistachio nuts.
To prevent ice crystals forming on the surface of the ice cream, cover the ice cream tray/container with cling film.
For ice cream bars
Once the ice cream has frozen in the moulds, you can now dip into chocolate.
Melt the chocolate of your choice over a bain marie. The chocolate now needs to cool to almost room temperature but we do not want the chocolate to set again. To prevent this, keep stirring the melted chocolate to allow it to cool but stop it setting.
Once it is cool enough, dip the bars into the chocolate and remove. Allow some of the chocolate to drip off and lay on a baking tray or parchment paper.
You can now freeze these until ready to serve.
Easy Turkish Delight Ice Cream Recipe
Want all the pleasure of rose ice cream but don’t have the time to make your own? No worries, there is an alternative way to make easy homemade turkish delight ice cream.
Simply fold rose syrup and chocolate chunks into vanilla or dairy ice cream and you have the easiest turkish delight ice cream at home! You can also use rose essence with or without red/pink food colouring for similar results.
Vegan Turkish Delight Ice Cream
You will need 800ml coconut milk, 2 tbsp corn starch, 175g sugar and rose essence or rose water.
Heat most of the coconut milk in a pan with the sugar and warm for around 10 minutes until the sugar has all melted and the coconut milk is lightly steaming.
Meanwhile, mix the corn starch and remaining coconut milk together to form a slurry. Pour into the warmed milk and continue to heat and stir until it thickens to a custard consistency. Pass the mixture through a sieve and allow to cool to room temperature before chilling for 2 hours.
Pour into an ice cream maker and churn for 30 minutes for soft scoop or place into a freezer proof container and freeze until thicker or ready to serve.
Alternatively, pour straight into a freezer-proof container. Freezer for 1 hour, then mix to break the ice crystals. Do this every 30 minutes until 3 hours and soft ice cream forms.
Turkish Delight Frozen Yogurt Recipe and Ingredients
This frozen yogurt couldn’t be easier to make – it’s basic but that’s what is so good about this recipe. Full fat natural yogurt or Greek yogurt is mixed with rose syrup to create a quick frozen yogurt – no extra sweetener required. You can either use an ice cream maker or churn manually during the freezing process.
Either make the frozen yogurt in a tray or freeze into popsicle moulds
Rose syrup
Natural yogurt – 10% Greek yogurt is best as it is extra thick without too much moisture. This results in a super creamy frozen yogurt.
Optional – use dark, milk or white chocolate to dip the popsicles into if you wish
Mix together the rose syrup and yogurt until smooth and there are no lumps. Pour into an ice cream maker then freeze or freeze directly and mix every 30 minutes to prevent crystals.
You can also pour the mixture directly into popsicle moulds and once frozen, you can dip into melted chocolate.
Serving Suggestions
Now that we have perfect and irresistible ice cream, the question is when and how to eat it?
Any time and every time is the short answer.
There is no bad time to eat ice cream, but to be really, really honest I love to indulge in ice cream when it is a hot summers day outside!
Enjoy as a treat or after dinner, it will make any dinner feel like a feast!
Scoop the ice cream and serve in a small serving ice cream bowl or serve in a cone.
For this you will need 600mls of double cream, a tin of sweet condensed milk and about 50 mls of rose syrup and a few drops of rose essence. Whip the cream until you get soft peaks, fold in the remaining ingredients. Whip again until soft peaks form and set into a freezer-safe tray. You can push in some turkish delight pieces.
Your ice cream may be hard because there is not enough fat in the ice cream. Stick to the ratio of double cream and milk for best results otherwise there will be too much moisture and not enough fat. It would also be because the cream was not sufficiently whipped in the ice cream maker to make it light and airy.
For the best parlour perfect scoop, here are a few tricks. Keep the ice cream at room temperature about 3 minutes to soften slightly Dip your ice cream scoop into warm water and shake off the water – this helps the ice cream to melt as you scoop Scoop in a slow but firm “S” motion as this leads to a ball.
Other eggless ice cream recipes:
Eggless Cookies and Cream Ice Cream
Eggless Vanilla Ice Cream
Dulce de Leche Ice Cream
Kesar Pista Ice Cream (saffron and pistachio)
Save Turkish Delight Ice Cream Recipe to Pinterest
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Turkish Delight Ice Cream Bars (Eggless)
Equipment
- 1 ice cream maker
Ingredients
- 600 ml heavy cream double
- 200 ml whole milk
- 140 gram sugar
- 60 ml rose syrup
- 1 teaspoon rose extract
- 6 pieces Turkish delight
- 400 gram chocolate
Topping
- 2 tablespoon pistachio nuts
- 1 tablespoon rose petals
- 2 tablespoon chocolate finely chopped
Instructions
- Freeze the freezer ice cream bowl as per manufacturer’s instruction.
- Combine milk and sugar in one bowl and whisk until sugar dissolves. 200 ml whole milk, 140 gram sugar
- Then add double cream, gently mix everything. 600 ml heavy cream
- Place freezer bowl into ice cream machine.
- Turn the machine on and transfer liquid into the ice cream maker and follow according to the manufacturer’s instructions.Let it run the machine for about 35-40 minutes.
- Add rose syrup and extract, and keep the machine running for another 5-7 minutes or until ice cream is thick. 60 ml rose syrup, 1 teaspoon rose extract
- My ice cream maker produces soft finish, so for a firmer texture, I freeze the ice cream mixture into container, garnish the ice cream with chopped Turkish delight. Oreos and freeze for at least 4-5 hours. 6 pieces Turkish delight
- Before serving sprinkle rose petals, pistachio nuts and chopped chocolate. 6 pieces Turkish delight, 2 tablespoon pistachio nuts, 1 tablespoon rose petals, 2 tablespoon chocolate
Turkish Delight Ice Cream Bars
- Once the ice cream is churned, pour it in to the popsicle mould and freeze it for 6-8 hours.
- Melt the chocolate and bring it to room temperature.
- Remove the ice cream bars from the mould and dip it in to the melted chocolate.
- Lay it flat on the parchment paper then freeze it again.
- Sprinkle rose petals and pistachio nuts if you wish.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Turkish Delight Ice Cream Bars (Eggless)
Equipment
- 1 ice cream maker
Ingredients
- 600 ml heavy cream double
- 200 ml whole milk
- 140 gram sugar
- 60 ml rose syrup
- 1 teaspoon rose extract
- 6 pieces Turkish delight
- 400 gram chocolate
Topping
- 2 tablespoon pistachio nuts
- 1 tablespoon rose petals
- 2 tablespoon chocolate finely chopped
Instructions
- Freeze the freezer ice cream bowl as per manufacturer’s instruction.
- Combine milk and sugar in one bowl and whisk until sugar dissolves. 200 ml whole milk, 140 gram sugar
- Then add double cream, gently mix everything. 600 ml heavy cream
- Place freezer bowl into ice cream machine.
- Turn the machine on and transfer liquid into the ice cream maker and follow according to the manufacturer’s instructions.Let it run the machine for about 35-40 minutes.
- Add rose syrup and extract, and keep the machine running for another 5-7 minutes or until ice cream is thick. 60 ml rose syrup, 1 teaspoon rose extract
- My ice cream maker produces soft finish, so for a firmer texture, I freeze the ice cream mixture into container, garnish the ice cream with chopped Turkish delight. Oreos and freeze for at least 4-5 hours. 6 pieces Turkish delight
- Before serving sprinkle rose petals, pistachio nuts and chopped chocolate. 6 pieces Turkish delight, 2 tablespoon pistachio nuts, 1 tablespoon rose petals, 2 tablespoon chocolate
Turkish Delight Ice Cream Bars
- Once the ice cream is churned, pour it in to the popsicle mould and freeze it for 6-8 hours.
- Melt the chocolate and bring it to room temperature.
- Remove the ice cream bars from the mould and dip it in to the melted chocolate.
- Lay it flat on the parchment paper then freeze it again.
- Sprinkle rose petals and pistachio nuts if you wish.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Tuscan Bread Salad is a hot weather saviour! In this Italian-style recipe, ripe juicy tomatoes are combined with white beans , toasted bread and tossed in an aromatic tomato and white bean dressing .
At its core, Panzanella is a bread salad consisting of tomatoes, bread and basil but I have added some cannellini beans to make it more filling.
- Tuscan Bread Salad
- Why you should make this recipe:
- Ingredients for white bean panzanella
- Instant Pot Cannellini Beans
- How to make White Bean Panzanella
- Serving
- Storage
- Other summer salad recipes
Tuscan Bread Salad
Is it even summertime without a salad? This one is bursting with fresh sunny flavours thanks to the flavoursome ripe tomatoes, fresh herbs and abundance of good olive oil.
Strictly speaking, Panzanella is a bread salad with vegetables rather than a tomato salad with bread. Tomatoes did not even arrive into Europe until the 16th century so this salad would originally be made with different ingredients.
This White Bean Panzanella is less classic and a more modern take on the salad. The addition of white beans adds a creaminess, more texture and more nutrition. I have also made a dressing using tomato, garlic, white bean and extra virgin olive oil which distributes the flavouring evenly through the salad.
Why you should make this recipe:
Vegan – this recipe is naturally plant based making it suitable for those following a vegan or vegetarian diet. Unlike other Panzanella, this one does not contain anchovies.
Celebrates seasonal produce – I like to use tomatoes that are in season
Fights food waste as it uses up stale bread.
No lettuce salad – this salad does not contain leafy-green salads making it a welcome change from the norm!
Ingredients for white bean panzanella
Full ingredients with measurements are available in the recipe card below at the end of this post
- Tomatoes
For the best Panzanella, use tomatoes that are perfectly ripe as they will be extra juicy. All this aromatic tomato juice will be soaked up by the bread adding extra bursts of flavour in every bite.
I have used halved baby plum tomatoes in this recipe but you can also use full grown plum tomatoes. They are rich in flavour and tend to have few seeds.
You can use many other alternatives:
Beef tomatoes are large with a meaty texture and taste sweet yet mellow and would work well
Heirloom tomatoes are an eye-catching substitute when in season.
Salad tomatoes tend to remain quite firm and are usually not as juicy so (even though it seems counterproductive given their name) I would avoid using these.
Whichever you use, make sure you cut into them to release the juice which is all part of the dressing.
- Bread
The best bread for this salad is either focaccia , ciabatta or sourdough. You can either use stale bread or toast the bread lightly which is what I have done. Soft breads will disintegrate in the dressing so do not use those.
- White beans
White beans is actually an umbrella term for different beans. The most common are cannellini beans, also known as white kidney beans. You can find them dried, which then require cooking, or tinned.
Haricot beans, butter beans, navy beans, great northern beans and lima beans are other alternatives. They all differ slightly in size and taste however all will go great in this salad.
- Red onion – either cut lengthways or diced
Dressing
Extra virgin olive oil – use good quality extra virgin olive oil and lots of it! Ordinary olive oil will not work for this salad.
Red wine vinegar – alternatively use balsamic vinegar or white vinegar for a similar tang.
Garlic – fresh garlic works best
Tomato
White bean
Basil – freshly torn basil leaves adds wonderful flavour and colour to the finished salad
Alternatively – make a simple dressing with minced fresh garlic, vinegar, and olive oil.
Instant Pot Cannellini Beans
I had a packet of dried cannellini beans so chose to cook them in the Instant Pot.
The Instant Pot is a handy way to prepare dried beans for forward meal prep. I like to cook up a batch of beans and then store them away for later.
I often use white beans in salads or as toppings for this White Bean Bruschetta . In the winter, I often add it to soups such as Butternut Squash and Cannellini Bean Soup .
Whenever I cook chickpeas in my Instant pot, we love to make this super easy and delicious Indian Chickpea salad too.
I prefer to soak the beans ahead of time simply to reduce the time needed to cook in the pressure cooker. You can however, cook your beans from dried directly.
Try to use dried beans that are not too old. Old beans tend to remain tough even after rigorous pressure cooking.
I do not add bicarbonate of soda when cooking beans.
For 1 cup of raw beans use approximately 3 cups of water. You will be draining this water after cooking.
I soaked the beans the night before. For 1 cup soaked beans I added 1 cup of water, then pressure cook on High Pressure for 8 minutes with Natural Pressure Release.
If not soaking, I would pressure cook on High for 25 minutes.
You may have to adjust this time to suit the beans that you use.
How to make White Bean Panzanella
Full printable recipe in recipe card below.
We firstly need to prepare the main salad ingredients, then prepare the dressing, then assemble everything together.
Grill your bread so it lightly toasts without becoming very hard. Then, slice into large crouton pieces.
Slice tomatoes and the onions. Sprinkle on some sea salt to help draw out some of the liquid and intensify the flavour. Let this sit for about 10-15 minutes.
Add the tomato and onion to the toasted bread and cooked white beans.
Next, prepare the dressing. Blend tomatoes, vinegar, garlic, basil and white beans with plenty of olive oil. You will end up with a dressing that has similar consistency to a runny pesto.
Stir this through the salad and top with plenty of basil. Add an extra drizzle of olive oil.
The salad can be served straight away but is equally good after 30 minutes as the bread has soaked in more of the flavours.
Serving
This sunny Tuscan bread salad is a perfect side dish to serve during the warmer months when tomatoes are best in season. White bean Panzanella can also be the perfect summer salad for your next BBQ with mains like Barbecued Halloumi and Mushroom Skewers , Grilled Sweetcorn , tofu, Creamy Paneer Tikka , vegetables, burgers or any meat or sea food dishes.
It’s also a great starter to a fun Italian menu with anything including Air fryer Sheet Pan Focaccia Pizza Air fryer Toasted Ravioli (no egg) Vegetarian Aubergine Parmigiana
Storage
Ideally this Tuscan tomato and bread salad should be consumed within a few hours after making it. It doesn’t stay well in the refrigerator. If you have any leftovers, store it in a airtight container and keep it on your kitchen worktop for a few hours and consume the same day.
Other summer salad recipes
Mango, Avocado and Black Beans Salad
Best Pesto Potato Salad
Chickpea Salad with Avocado Dressing
Greek Style Potato Salad (Instant Pot)
Fresh Watermelon Mojito Salad
Instant Pot Mediterranean Orzo Pasta Salad
Watermelon and Dill Salad
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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White Bean Panzanella | Tuscan Tomato and Bread Salad
Ingredients
- 1 cup white beans soaked in the cold water for 8-10 hours
- 2 Ciabatta or any Italian rustic bread
- 1 cup tomatoes small
- ¼ cup red onion sliced
- sea salt
Tomato and White Bean Dressing
- ¼ cup tomatoes chopped
- ⅛ cup white beans cooked in the instant pot
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- ⅛ cup basil fresh
- sea salt
Garnish
- 3 tablespoon extra virgin olive oil
- 2 tablespoon small basil leaves
Instructions
- Add soaked white beans with 1 cup water in the liner of the instant pot. Close the lid and select HIGH PRESSURE COOK for 8 minutes.
- Natural pressure release. Open the lid and transfer the cooked beans in to another bowl. Drain the water before adding them in to the salad.
- Grill, toast or bake your bread so it lightly toasts without becoming very hard.
- Then, slice into large crouton pieces.
- Slice tomatoes and the onions. Sprinkle on some sea salt and let it sit for 10-15 minutes.
- Add the tomato and onion to the toasted bread and cooked white beans.
- Blend tomatoes, vinegar, garlic, basil and white beans with plenty of olive oil.
- Stir this through the salad and top.
- Top it up with plenty of basil Add an extra drizzle of olive oil.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
