This is my first time making quick ice-cream and let me tell you that it really is quite good considering it only uses two ingredients. There’s two ways to make this recipe, the quick way and the fancy-schmancy, slightly more time-consuming way. The whole dessert consists of three main parts. The bottom layer is a fudgy chocolate cake, that bakes in one minute in the microwave. On top of the cake are macerated strawberries with fresh rose petals and the last layer is the rose petal infused ice-cream. You could also scoop some of the strawberry macerating liquid over the ice-cream for some extra sweetness and flair or you could even boil it down and reduce it into a thick, shiny syrup that will melt your heart.

You will need the following ingredients:

• For the rose petal ice-cream:
  • 500 ml of whipping cream
• • 400 g of sweetened condensed milk (1 can)
• • 50 g of dried rose petals (or you could also use fresh)
• • 1 tsp vanilla extract
  • Pinch of salt
• For the macerated strawberries:
  • 300g fresh strawberries
• • 120g sugar
• • Splash of rosé wine (optional)
• • 10 g of fresh rose petals
• • 1 tsp lemon zest
  • 1 star anise
• For the chocolate cake base:
  • 3 Tbsp AP flour
• • 2 Tbsp sugar
• • 2 Tbsp coco powder
• • ½ tsp baking powder
• • 3 Tbsp milk
• • 1 Tbsp melted butter
• • 2 Tbsp oil
• • 1 tsp vanilla extract
  • Pinch of salt
  • 2 Tbsp boiling hot water

Methods:
• For the rose petal ice-cream (8-12 hours before serving):

1. Whip the cream to soft peak stage. – For fancy-schmancy version; warm up the cream in a pot over the stove and add the dried rose petals to infuse the cream. Strain and cool in the fridge, preferably overnight.
2. Add the sweetened condensed milk, vanilla extract and whip again until stiff. For fancy-schmancy version; add 2 fresh egg yolks for extra rich texture.
3. Add the dried rose petals and fold them gently into the cream mixture.
4. At this stage, you could just freeze the mixture and scoop it when you are ready to serve, but for the fancy-schmancy version; you could pipe it into small, heart-shaped silicone molds.
5. Freeze for 4-6 hours before serving.

• For the macerated strawberries (2 hours before serving):

1. Finely dice the strawberries and add them to a bowl.
2. Add all of the other ingredients to the bowl and mix.
3. Refrigerate until serving time.

• For the chocolate cake base (10 minutes before serving):

1. Sift together all of the dry ingredients into a bowl (AP flour, sugar, coco powder, baking powder and salt).
2. Mix together all the wet ingredients (butter, oil, milk and vanilla extract).
3. Add the dry and wet ingredients together and whisk well until smooth.
4. Add the boiling hot water and continue to mix until silky smooth. For fancy-schmancy add some chocolate chunks.
5. Pour the mixed cake batter into small cups and microwave for 1 minute.

• To assemble the dessert:

1. Spoon some macerated strawberries over the chocolate cake base.
2. Then add a scoop of ice-cream over the strawberries.
3. Lastly; pour some of liquid from the macerated strawberries over the ice-cream. For fancy-schmancy, you would need to boil down the liquid until it thickens and cool it down before using it.
4. Indulge!