Place your serving glasses in the freezer to chill for 15 minutes before making the milkshake.
Add the vanilla ice cream, cold milk, and 1/4 teaspoon rose water to a blender. If you prefer a sweeter shake, add the honey or simple syrup now.
Blend on low speed for 10 seconds to break down the ice cream, then increase to high speed and blend for 10-15 seconds until smooth and creamy. Do not over-blend or the shake will become too thin.
Taste the shake carefully. If you want a stronger rose flavor, add another 1/4 teaspoon of rose water and pulse 2-3 times to combine. Remember that rose water is very concentrated.
Pour the milkshake into the chilled glasses immediately. Top with a generous swirl of whipped cream.
Garnish with a light sprinkle of dried edible rose petals. Serve right away with a thick straw or long spoon.
