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Cherry-Rose Ice Cream

Cherry-Rose Ice Cream recipe
photo by:kraft
25 min
2 hr 25 min
12 servings
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What You Need

cup  water, divided
cup  sugar
cup  PLANTERS Sliced Almonds
Tbsp.  KOOL-AID Cherry Flavor Sugar-Sweetened Drink Mix, divided
pkg.  (1/4 oz. each) dried rose petals, buds removed
qt.  vanilla ice cream, softened
cup  thawed COOL WHIP Whipped Topping

Make It

step 1
COOK 1/2 cup water and sugar in 4-qt. saucepan on medium-high heat 1 to 2 min. or until sugar is completely dissolved, stirring occasionally with wooden spoon. Bring to boil; cook 7 min. or until slightly thickened. (Do not stir.) Stir in nuts; cook 6 to 9 min. or until nuts are evenly coated with glaze, stirring constantly. (Glaze will appear dry.) Cook and stir 1 to 3 min. or until glaze melts and caramelizes. Remove from heat; immediately stir in 1 Tbsp. drink mix. Spread onto foil-covered baking sheet; cool. Break into clusters. Reserve 1/3 cup nut clusters for garnish.
step 2
MEANWHILE, bring remaining water to boil. Pour over petals in small bowl; let stand 10 min. Stir in remaining drink mix.
step 3
STIR undrained petals and remaining nut clusters into ice cream in large bowl until well blended. Spoon into 9x5-inch loaf pan. Freeze 2 hours. Unmold dessert just before serving. Serve topped with COOL WHIP and reserved nut clusters.

Kraft Kitchens Tips

Sweets can be part of a balanced diet but remember to keep tabs on portions.
Where to Find Rose Petals
Look for rose petals next to the dry herbs and spices in any Mexican grocery store.
Make it Easier to Unmold
Line bottom and sides of loaf pan with parchment paper. Use ends of paper to lift the frozen dessert from pan before serving.
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