Fry’s Turkish Delight Ice Cream (No Churn)
An easy no churn Rose flavoured ice cream with chunks of Fry's Turkish delight
Ingredients
- 2 tbsp Rose Water
- 3-6 51gm Bars of Fry's Turkish Delight Chopped into chunks
- 600 ml Double cream
- 397 gm Tin of condensed milk
- Pink gel/paste food colouring (Optional) I used Sugarflair
Instructions
- Using an electric whisk, whisk the double cream until soft peaks form (be very careful not to over whisk). Add the pink food colouring, Rose water and condensed milk and whisk to soft peaks again.
- Layer a 2lb loaf tin with a little ice cream and some of the Turkish delight chunks and repeat. You want about 4 layers so the Turkish Delight doesn't sink to the bottom. Freeze for at least 5 hours.
- To serve, let the ice cream soften for around 15 minutes.
Notes
For a stronger Rose flavour, add an extra tbsp of Rose water.
The Turkish delight is optional, you can just use the Rose water if you prefer.
You can use 3-6 bars of Turkish Delight in this recipe (I used 5).
The food colouring is optional, however the liquid food colouring from the supermarkets isn't strong enough, you will need to use a paste/gel food colouring such as Sugarflair.
Add the food colouring gradually until you get the desired colour.
You can use any tin or tub to make this ice cream- it just needs to be able to hold around 2 litres.
This ice cream will last for around 2-3 months in the freezer.
Leave to soften for around 15 minutes before serving.