Sampaguita ice cream is a unique and refreshing dessert inspired by the delicate fragrance of the sampaguita flower. This is one of my favorite recipes because it brings a touch of the Philippines to your kitchen. The flavor is mild, creamy, and unforgettable.
I tried this recipe for the first time when I was experimenting with floral desserts. It turned out better than I imagined! Now, it’s my go-to for special occasions or when I want to surprise my family with something new and delicious. I promise this recipe will amaze you with its simplicity and elegance.
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Sampaguita Ice Cream Recipe
Sampaguita ice cream is a creamy dessert with the delicate fragrance of the sampaguita flower. The ice cream is smooth and rich, with subtle floral notes that make it unique. Perfect for summer or to add a special touch to celebrations, this recipe is easy to make and will impress anyone who tries it.
Ingredients
- 250 ml heavy cream
- 200 ml condensed milk
- 2 tbsp sampaguita essence or jasmine essence
- 1 tsp vanilla extract
- A pinch of salt
- 2 drops food coloring optional, for aesthetics
Optional Toppings:
- Chopped pistachios
- Fresh sampaguita flowers for garnish
- Shredded coconut
Instructions
- In a large bowl, whip the heavy cream until soft peaks form.
- Gently fold in the condensed milk and mix until fully combined.
- Add the sampaguita essence, vanilla extract, and a pinch of salt. Mix well.
- If using food coloring, add it now and stir until evenly distributed.
- Pour the mixture into a container and cover it tightly.
- Freeze for at least 4 hours or until the ice cream is firm.
- Scoop and serve with your choice of toppings!
Notes
- Sampaguita essence may be hard to find in some areas, but jasmine essence works as a great alternative.
- To make the ice cream extra creamy, make sure to whip the heavy cream until it’s fluffy but not overdone.
- If you prefer a sweeter taste, you can add an extra tablespoon of condensed milk.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.