Easy Paan Ice Cream
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 liter vanilla ice cream (store bought, preferably use kwality or vadilal)
- 8-10 large paan leaves (finely chopped)
- 4 tablespoons gulkand (also known as rose petal jam)
- 2 tablespoons canided fennel
- 1.5 teaspoons mishri (also known as sugar candy)
- 3-4 dates (chopped)
- 1/8 teaspoon mint extract
- few drops green food color (optional)
- desiccated coconut (for garnishing)
- cherries (for garnishing)
Method
- Place your store bought vanilla ice cream on counter top for few minutes until it softens up and then transfer it to a large bowl. Whip the ice cream using a spatula.
- Add chopped paan leaves, gulkand, candied fennel, mishri, chopped dates and mint extract. Also add few drops of green food color if you like.
- Fold in everything together until well combined. Pour the ice cream back into the ice cream container/tub and freezer overnight.
- Garnish the paan ice cream with coconut flakes and cherries and enjoy!