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This Loukoumi ice cream flaunts a velvety texture and an amazing flavor it picks up from a pleasant mix of Turkish delight, rose water and dried rose buds. Plus, it's made without an ice cream machine!



  • ½ cup (120ml) whole milk

  • ½ cup (120ml) heavy cream, 35% fat

  • ½ cup powdered milk

  • ½ cup (packed) finely chopped rose flavor Turkish delights (about 100g)

  • 1 tsp vanilla (preferably Tahitian)

  • 2 tbs rosewater

  • pinch of salt

  • 1 can sweet condensed milk, cold

  • 2 cups (500ml) heavy cream 35% fat, very cold


  • 1-2 drops natural red food coloring

  • 4 tbs dried rosebuds

  • ½ - 1 cup crushed vanilla cookies or wafers or pistachios



  1. Make the base: Place the milk, the half cup of cream, the powdered milk, the chopped Turkish delights and the rosebuds in a small pot and stir over medium/low heat until the Turkish delights are melted.

  2. Turn off the heat and let mixture sit for 10 minutes for the rosebuds to steep.

  3. Strain through a fine sieve placed over a bowl, and press the rosebuds with a spoon to release all of their flavors.

  4. Add the vanilla, the rosewater, and the salt and refrigerate until cold (about 4 hours or overnight). This is a good time to also put the sweetened condensed milk in the fridge.

  5. Make the ice cream: Beat the heavy cream with a mixer until soft peaks form. Continue beating and gradually add the sweetened condensed milk and the Turkish delight mixture (and the food coloring if using). Beat until the mixture is light and fluffy.

  6. Fold the crushed cookies into the mixture with a spatula and transfer to a container.

  7. Freeze until set (about 6-8 hours or overnight).

  8. Eat!


Easier recipe using only rose water (no rosebuds and no delights): Instead of the Turkish delights, use 1 tablespoon corn starch mixed with the ¼ cup milk (milk must be cold).

You will then continue according to the instructions, heating the mixture until the corn starch starts to coagulate and the mixture thickens.

You’ll also have to add 1 more tablespoon of rose water. Use nuts instead of cookies for a gluten-free ice cream.


WORDS + PHOTOS: Makos Koukakis

Makos Koukakis was born and raised on the island of Crete, Greece. Growing up in a home where food played a major role, he learned to appreciate the value of the Mediterranean diet, considered to be one of the healthiest in the world. He sees cooking as a form of contemporary art. With a focus on Mediterranean cuisine, Makos creates one pan recipes, healthy dishes and some gluten-free, vegan and vegetarian recipes. He uses local, seasonal vegetables and fruits, herbs and spices, and of course olive oil. Two of the things he loves the most are the smell of a yeasty dough while it rises, and the taste of a freshly baked bread. Oh, and chocolate.


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