Ice Cream Roses Tutorial
I created a fabulous pink champagne ice cream to help get the word out about Cook for the Cure by KitchenAid.
You are watching: How To Make Flower Ice Cream
ForÂ the past 14 years, KitchenAid and Susan G KomenÂ® have partnered for Cook for the Cure. By engaging passionate cooks with simple, creative ways to support a meaningful cause, thisÂ wonderfulÂ program has raised over $10 millionÂ and countingÂ for the fight against breast cancer.
This year, KitchenAid is debuting a brand new pink polka dot ceramic bowl in time for Motherâ€™s Day to raise awareness for the fight against breast cancer and celebrate this partnership.
Check out these links!
- Cook for the Cure website:Â coral-beachresortsharjah.com
- KitchenAid website:Â coral-beachresortsharjah.com
- The Kitchenthusiast blog:Â coral-beachresortsharjah.com
I was so inspired and pleased with the pink champagne ice cream, that I decided to take it a step further andÂ teach myself how to shape them into roses. Â How neat are these?
Listen, flowers are just meh. They’re pretty, and a gift is always flattering, but we all know food is better. So edible flowers are pretty much a game changer in my book.
Ingredients and Tools for Ice Cream Roses Tutorial
Pink Champagne Ice Cream
Ice Cream Spade
Ice cream cones
Green sanding sugar
Begin your ice cream roses by using corn starch to paint on leaf shapes at the top of ice cream cones. A quickerÂ version would be to simply paint the entire top with corn syrup, not worrying about shapes or design.
Shake green sprinkles over corn syrup.
Set up an area to place ice cream and ice cream cones. You want everything ready and within arms reach, because once you start you have to work quickly.
To begin shaping your pink champagne ice cream roses,Â Â you must Â fill the center. Â This is the base to form your petals around.
Just scoop and fill the cone. Then, form a pointed mountain of ice cream on top. I created these little mountains, then placed the cones in small plastic cups in the freezer. This provides a cold, firmÂ base to work with which is much easier than a melting base. Trust me.
In order to form the petals. use a flat ice cream scoop called an ice cream spade. You will scoop a layer, then press the spade sideways (180 degrees) onto one side of the mountain. Move spade, turning as needed until bottom ofÂ layer is pressed against bottom of mountain.Â You want the top of the petal to protrude, forming the petal, so don’t try to press the top into mountain.
Scoop again and press a new layer on other side. For the thirdÂ petal, press layer over the seams of the FIRST TWO petals, so that it overlaps their side edges. The fourth petal will overlap the other side where the first two petals meet. Basically, when you form your petals, always have the middle overlapping edges.
Repeat petals until you think it looks full enough. My kitchen was warm, and I don’t work very quickly, so I ended up placing cone back into freezer, for a period of time, then removing to continue finishing the layers of my ice cream roses.
For scooping, make sure your ice cream is smooth and flatÂ along the top in the bowl. Otherwise the sides of petals will come out looking uneven.
Push spade along top of ice cream for a thin layer. You want a flat layer that is thin enough to look like a petal, but thick enough to hold it’s shape.
It can be larger than this, but Â no smaller. Ice cream should be much more firm and cold than as pictured.
It’s tough working with ice cream AND photographing at the same time!
Once an ice cream rose is complete, place upright in small plastic cup in freezer. The cups prevent your ice cream rosesÂ from getting smushed.
You mayÂ need to fill cups with paper towel if the cups are tall. You need cones to stick up above the tops of cups enoughÂ so that petals do not come in contact. Test out cones in cups before starting ice cream roses for quick placement into freezer.
Some tips for creating your ice cream roses:
- It’s ice cream. Ice cream melts so work quickly, DUH
- If you mess up, put ice cream back into bowl and refreeze. You can start a cone over if you need to.
- As soon as ice cream becomes soft, it will be very difficult to work with and will no longer hold its petal shape. Don’t push it and try to keep forming petals. The moment it appears to begin melting, place ice cream rose cone in freezer along with bowl of ice cream to refreeze.
- I had to refreeze my bowl of ice cream after a few petals or making one rose. The amount you finish will depend on how quickly you work and how good you get at this.Â The first may be tricky, but it gets much easier when you figure it out.
- Before I would refreeze my bowl of ice cream, I would press and smooth out ice cream so that the surface is flat again. Remember, you need a level surface to form petals.
- Have everything set up (from cones to cups in freezer) before making ice cream roses. This prevents and issues when dealing with melting ice cream.
- If you can, work in a very cold area. If possible, turn AC up, don’t have stove or oven on, and don’t work by a sunny window.
- If you are using the pink champagne ice cream recipe, liquor-based means softer ice cream. Freeze it as hard as possible.
- Don’t stress! Take your time doing only a couple of petals between freezing if you need to. It’s not hard once you practice a little. If you can form entire ice cream roses before refreezing ice cream bowl, then great. If less, no worries.
Oh hey, I will be posting a video tutorial on how to make these wonderful ice cream roses, so don’t you fret my pet. Stay tuned. Like a creepy online stalker would, refreshing someone’s Facebook profile every five minutes.
Give these ice cream roses to mom for Mother’s Day.
I mean, flowers are okay. Ice cream flowers are what moms (and dads?) really want. She did give birth to your bratty little tush anyway. It’s the least you could do.
Click here or the image below for the pink champagne ice cream recipe: