Rose Ice Cream with Frozen Coconut Snow and Passionfruit Kulfi

No longer confined to industrial applications, liquid nitrogen has taken the culinary world by storm. The instant refrigerant has seen particular widespread use in frozen desserts, as the 196°C liquefied gas is capable of creating a variety of cool treats within seconds at the table. The speed of chilling also leads to the formation of smaller ice crystals, which results in a smoother texture as well as preserves the natural taste of ingredients. The wow factor helps too when entertaining guests, as a magnificent vaporous fog envelops the dish when liquid nitrogen comes into contact with the much warmer surrounding air.




150 ml fresh farm cow milk

100 g sugar

50 ml cream

30 ml rose syrup

pinch of salt



1. Warm milk and sugar to a temperature over 75°C. Set aside to cool.

2. Whip cream to soft peaks and gently fold into the milk before adding rose syrup.

3. Season the mixture with a pinch of salt to balance it.

4. Place the mixture in a mixer. Add in liquid nitrogen and stir until the mixture achieves an ice-cream consistency.



150 ml fresh coconut milk

100 g sugar

50 ml evaporated milk

50 ml cream

pinch of salt



1. Combine all ingredients and whip until sugar dilutes.

2. Pour mixture into a pressurised cream whipper to create coconut foam.

3. Place coconut foam onto a spoon and dip into liquid nitrogen bath. Remove when foam has frozen. 10 seconds is the recommended time of immersion. Repeat until finish.



150 ml pasteurised fresh milk

80 ml evaporated milk

100 g sugar

50 ml cream

40 ml passionfruit puree

5 g cardamom powder



1. Combine fresh and evaporated milk. Bring to a boil and let simmer for 10 minutes.

2. Add sugar and keep stirring until mixture reduces. Set aside to cool.

3. Once mixture has cooled, add in the remaining ingredients and mix well.

4. Place mixture into a pressurised cream whipper with a star nozzle. Place resulting foam onto a spoon and dip into a liquid nitrogen bath for a few seconds. Repeat until finish.


Recipe by Chef Aravin, KDU University College Penang.

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Advancing food science, culinary & agrotechnology | MY • SG

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