Gulab Jamun Ice Cream (Easy No-Churn Recipe)

Gulab Jamun Ice Cream is a creamy, easy no-churn dessert with cardamom, pistachios and a delicious Shahi Tukda-style toasted bread twist.

Recipe Source Link:https://www.mygingergarlickitchen.com/gulab-jamun-ice-cream/

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RECIPE INGREDIENTS

» For Gulab Jamun Ice Cream

• 400 ml heavy whipping cream, chilled
• 1 cup sweetened condensed milk, chilled
• 1 cup full-fat milk
• ½ teaspoon ground green cardamom
• A few drops of rose extract or kewra extract (optional)
• 8 mini gulab jamuns or 5 large gulab jamuns

» For Topping the Ice Cream

• 2 mini gulab jamuns, roughly chopped, or 1 large gulab jamun
• 2 tablespoons roasted pistachios, roughly powdered
• Crushed dried edible rose petals, as needed

» For Shahi Tukda-Style Toasted Bread

• 8 slices white or brown sandwich bread
• Reserved sugar syrup from gulab jamuns, as needed
• 3-4 tablespoons finely ground pistachios
• 1-2 tablespoons crushed dried edible rose petals

» For Serving

• Extra gulab jamuns, as needed (½ large gulab jamun or 1 mini gulab jamun per serving)
• Chopped pistachios, for garnish
• Crushed dried edible rose petals, for garnish
• Edible silver leaf (varak), optional

RECIPE INSTRUCTIONS

» Make Gulab Jamun Ice Cream

1. Drain the gulab jamuns and place them on a chopping board. Roughly chop them into uneven pieces. Some pieces can be small and crumbly, while others should remain chunky. Set them aside. Next, add the chilled heavy whipping cream to a large mixing bowl. Using an electric mixer, whip until stiff peaks form.
2. Now, add the chilled condensed milk, whole milk, ground cardamom, and a few drops of rose extract or kewra extract, if using. Mix just until everything is well combined.
3. Add the roughly chopped gulab jamuns and gently mix until evenly distributed throughout the ice cream mixture. Transfer the mixture into a shallow, freezer-safe container. Optionally, top with the additional chopped gulab jamun pieces.
4. Sprinkle powdered roasted pistachios, and crushed dried rose petals. They all are optional in this recipe. Cover it tightly with plastic wrap and freeze for at least 6 hours or overnight, until completely set.

» Prepare Shahi Tukda-Style Toasted Bread

1. Take white or brown sandwich bread slices and cut out round shapes using a glass or round cookie cutter. Now, place the bread rounds in a toaster and toast until golden brown and crisp. Alternatively, you can also shallow fry the bread rounds in ghee instead of toasting, just like traditional Shahi Tukda experience. if you don't mind richer taste.
2. Pour the reserved gulab jamun sugar syrup into a shallow bowl. Then dip each toasted bread round into the room-temperature syrup for approximately 1 minute, letting the bread to absorb the syrupy goodness. Remove the toasted bread and let the excess syrup drain well. Combine the finely ground pistachios and crushed dried rose petals in a small bowl. Coat the edges of each syrup-soaked bread round with this mixture, making sure all the edges are evenly covered.

» Assemble and Serve

1. Place one prepared Shahi Tukda-style bread round on a serving plate. Remove the ice cream conrtianter from the freezer and let it sit at room temperature for 10 minutes. Now, scoop the homemade gulab jamun ice cream and place it in the centre of the bread.
2. Cut a gulab jamun in half and place one half on top of the ice cream scoop. You can also use a whole mini gulab jamun. If desired, decorate the gulab jamun with edible silver leaf (varak), like I did. Finish off with some powdered pistachios and crushed dried rose petals. Your delicious gulab jaun served on a shahi tukda bed is ready.Serve immediately and enjoy this delicious Gulab Jamun Ice Cream with Shahi Tukda-Style Toasted Bread!

RECIPE NOTES

1. Adding whole milk balances the richness of the whipping cream and condensed milk, giving the ice cream a lighter, more enjoyable consistency.
2. Use the leftover sugar syrup that comes with the gulab jamuns. There is no need to prepare additional sugar syrup. The syrup already has a lovely gulab jamun flavour and often contains saffron.
3. Mix finely ground pistachios with crushed dried rose petals and coat the bread edges evenly for a beautiful finish.
4. Freeze the ice cream for at least 6 hours or overnight. Prepare the toasted bread just before serving and assemble immediately for the best texture.

NUTRITION (Per Serving)

Calories: 392kcal | Fat: 20.4g | Carbohydrates: 45.9g | Protein: 7.4g | Fiber: 1.2g | Sugar: 32.9g | Sodium: 173.7mg

Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.