By Aditi Saraswat
May 19, 2026
Cooling rose flavours and rich gulkand, when blended, make for a beautiful sugar-free summer ice cream. Prepared without using refined sugar, this creamy dessert feels light, aromatic, and just suited for hot evenings when you want to have something refreshing for your palate.
2 cups chilled full-fat milk 1 cup fresh cream ½ cup sugar-free gulkand 8 soaked dates 2 tbsp rose syrup (sugar-free if available) 1 tsp rose water 1 tbsp chopped pistachios 1 tbsp dried rose petals Ice cream mould or container
Blend the soaked dates to make a smooth paste with a little milk.
In a bowl, mix chilled milk, cream, rose syrup and rose water and whisk it gently to make a smooth, evenly blended mixture.
Add sugar-free gulkand to the mixture slowly so that tiny rose preserves are visible.
Now, mix in the chopped pistachios and dried rose petals to the base to add texture and a mild crunch to the dessert.
In the box or ice cream container, pour the prepared mixture and freeze for at least two hours. Stir it halfway through to keep the texture soft and creamy.
In the bowl, scoop the rose gulkand ice cream and garnish lightly with extra petals or pistachios on top for a refreshing summer dessert.