Creamy Rose Milk Popsicles
Roses are in bloom and its the perfect time to make these creamy rose milk pops icles as it gets hotter. White chocolate melted with cardamom adds a nice complimentary flavor. This is a simple recipe that involves four main ingredients and optional toppings.
What do I need to make rose milk popsicles with white chocolate cardamom and pistachios?
- Heavy cream
- Rose Water (I used Nielsen Massey Rose water)
For the white chocolate cardamom drizzle you need:
- White chocolate
- Coconut Oil
- Natural food color I used McCormick’s
- Chopped pistachios
- Rose petals
Substitutions in Rose Milk Popsicles
I tried making these with soy milk but they turned out a little on the icy side. They still tasted good but just a note in case you want to make them vegan. I used Nielsen-Massey rose water which has a strong flavor and so a little can go a long way. Be sure to be care with the rose water, it can become overpowering.
The link to the mold I used to make rose milk popsicles and other ingredients can be found here: Shop this post
Rose Milk Popsicles with White Chocolate Cardomam
- Popsicle molds
- Mixing bowl
- Measuring cup
For the rose pops:
- 1 ½ cups whole milk
- ⅔ cup heavy cream
- ¼ cup sugar
- ¼ tsp rose water I used Nielsen Massey, it is strong
- Chopped pistachio for topping
- Rose petals for topping
For the chocolate drizzle:
- ½ cup white chocolate
- ¼ tsp cardamom
- ¼ tsp coconut oil
- Mix milk, heavy cream, sugar and rose water in a bowl. Pour into popsicle molds. Put in freezer for approx. 6 hours or until frozen.
- For chocolate drizzle (do once pops are frozen): Set up a double boiler on the stove to melt while chocolate chips. Add coconut oil and cardamom and mix until melted.
- Assemble: Unmold the pops and drizzle with white chocolate mix. Add pistachios and/or rose petals. (Work quickly as they may begin to melt if working in warm room). Freeze again for about 20 minutes.