Gulab Jamun Ice Cream (Easy No-Churn Recipe)

Name: Gulab Jamun Ice Cream (Easy No-Churn Recipe)
Prep time: 5 min
Cook time: 5 min
Total time: 6 h 10 min
Yield: 10
Cuisine: Indian
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; NOTE: Some ingredients can be replaced with their vegan counterparts.

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

By Anupama Paliwal
Nov 05, 2026, Last updated Nov 05, 2026

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This gulab jamun ice cream is a creamy and delicious homemade Indian dessert with a rich, creamy texture and tiny bites of juicy gulab jamun throughout the ice cream. It is delicately flavoured with aromatic cardamom and a touch of rose extract to take it to another level.

This is a perfect last-minute dessert for your festivals or parties, or any time you’re craving something icy. All you need is just 10 minutes to prepare the ice cream mixture and some ready-made gulab jamuns or pre-made gulab jamuns. That’s it.

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Gulab Jamun Ice Cream topped with a chocolate-covered gulab jamun, chopped pistachios, rose petals, and edible silver leaf, served on a golden plate with festive Diwali lights in the background.

The only part you need to do is wait for the ice cream to set, which takes about 6 hours or overnight. The Shahi Tukda toasted bread takes a little extra time to prepare, but it is still very easy to make.

This is an easy no-churn ice cream recipe that does not need any churning at all. Just a hand mixer is quite enough to make this easy ice cream recipe.

With this easy no-churn gulab jamun ice cream recipe, you get the familiar flavours of traditional gulab jamun in every scoop, with the lovely, creamy texture of traditional vanilla ice cream.

To serve, I place a generous scoop of gulab jamun ice cream over Shahi Tukda-style toasted bread soaked in leftover gulab jamun sugar syrup. The bread edges are coated with finely ground pistachios and dried rose petals for a beautiful finishing touch.

The combination of creamy ice cream, syrup-soaked bread, nutty pistachios and fragrant rose petals makes this Indian fusion dessert truly scrumptious.

If you love gulab jamun, Shahi Tukda and homemade ice cream, this Gulab Jamun Ice Cream Recipe is a lovely dessert for you to make for Diwali, festive gatherings, dinner parties or whenever you want to turn gulab jamuns into something extra special.

Homemade no-churn Gulab Jamun Ice Cream in a glass container, topped with chopped pistachios, rose petals and gulab jamuns.

About Gulab Jamun Ice Cream

Gulab Jamun ice cream is an Indian-inspired dessert that combines two much-loved treats: traditional and authentic Gulab Jamun and creamy homemade ice cream. Instead of serving gulab jamun as it is or alongside plain vanilla ice cream, this recipe has actual chopped gulab jamuns mixed throughout the ice cream, which is bursting with Indian dessert flavours.

Making this ice cream is super simple and easy. You just mix the ice cream base with the chopped gulab jamun pieces, maybe a topping of some nuts and dried rose petals, and optional flavouring of some cardamom to give it an Indian dessert flavour. A few drops of rose extract or kewra extract also taste exceptionally good in the ice cream. That’s it. All the basic ingredients that make gulab jamun a gulab jamun turn it into gulab jamun ice cream, which is creamy, indulgent, and super delicious.

Made using heavy whipping cream, sweetened condensed milk, a little bit of whole milk, and gulab jamuns, this homemade gulab jamun ice cream comes together in just 10 minutes without an ice cream maker. The chopped gulab jamuns add a lovely texture and little pockets of sweetness throughout the ice cream, which makes it extra special and really festive. I also added a bit of pistachio topping for garnish, which adds a nutty flavour.

Along with that, I also topped it with some dried rose petals, which make it look really pretty and gourmet while giving it a beautiful and delicate floral aroma. These two ingredients are entirely optional but highly recommended because they take this ice cream to the next level and make it extra indulgent and festive.

The ice cream itself is really incredible, and the taste is so good when you serve it as it is in a cone or just in a cup. But the way I serve it takes it to the next level.

I am combining this ice cream with a Shahi Tukda twist, but Shahi Tukda is not shallow-fried in ghee in this recipe to make it slightly lighter on the tummy. I just toasted the bread in a toaster until it got crispy.

And rather than discarding the sugar syrup from the gulab jamuns, I reused it. To repurpose it, I soaked the toasted bread in the leftover gulab jamun syrup and coated the edges of the Shahi Tukda with some roasted, crushed pistachios and dried rose petals to make it look festive.

Served on a bed of toasted, crispy bread like Shahi Tukda, this ice cream tastes really indulgent.

The best part about this recipe is that this is an easy no-churn gulab jamun ice cream recipe, so you don’t need an ice cream maker.

Whipped heavy cream gives it a creamy texture, while sweetened condensed milk adds to the sweetness and richness. I also like to add a little whole milk to balance the overall richness and to give this ice cream a lighter consistency.

I also add ground green cardamom for that familiar Indian dessert flavour, along with a few drops of rose or kewra extract, which are totally optional but give this homemade ice cream a lovely fragrance.

Gulab Jamun Ice Cream served on pistachio-coated toasted bread with a mini gulab jamun, rose petals and pistachios on a brass plate.

For serving, I wanted to make it a showstopper dessert, so I went with something a little different from the usual gulab jamun and ice cream combinations. To serve, I prepared Shahi Tukda-style toasted bread using regular sandwich bread. Then, instead of shallow-frying, I cut the bread into circles and toasted the bread rounds until golden.

Then I dipped them in leftover gulab jamun sugar syrup. This is also a lovely way to use the leftover gulab jamun syrup without preparing another sugar syrup.

Lastly, I coated the edges with finely ground pistachios and dried rose petals. And topped this Shahi Tukda with a scoop of gulab jamun ice cream, half a gulab jamun, and a little pistachio powder and dried rose petals on top.

For a festive finish, I used a touch of edible silver leaf. It looks gourmet and so impressive, yet is super easy to make at home.

It is a beautiful combination of creamy ice cream and Shahi Tukda-inspired flavours that makes an ordinary dessert feel extra special. So try this easy festive recipe and enjoy it with your family and friends.

Why You’ll Love the Recipe

This Gulab Jamun Ice Cream Recipe

✔️ is simple and easy to make

✔️ has a lovely Indian dessert feel

✔️ is rich, creamy and delicious

✔️ is made using simple ingredients

✔️ is a no-churn ice cream recipe

✔️ makes a stunning Indian fusion dessert

✔️ also uses leftover gulab jamun sugar syrup

✔️ doesn’t need an ice cream maker

✔️ is loaded with actual gulab jamun pieces

✔️ is eggless

✔️ has a delicious Shahi Tukda-style serving

✔️ can be prepared in advance

✔️ is perfect for Diwali and festive gatherings

Overhead view of Gulab Jamun Ice Cream served on toasted bread with pistachios, rose petals and a mini gulab jamun.

Ingredients

For making this homemade Gulab Jamun Ice Cream and Shahi Tukda-style toasted bread at home, you need a few simple, easily available ingredients.

For Gulab Jamun Ice Cream

Heavy whipping cream: To give this ice cream a base, I used heavy chilled whipping cream. The cream I used here is 35% fat. You can also use 30% fat or double cream, depending upon your choice. The cream gives this ice cream a creamy base without any churning, and you need to whip it until stiff peaks form to give this ice cream its creamy texture.
Sweetened condensed milk: To sweeten this ice cream, I used homemade sweetened condensed milk. It gives perfect sweetness to this ice cream. You can adjust the amount of sweetness, and it also adds to the richness, makes the ice cream really smooth without forming any ice crystals, and gives it the perfect creamy consistency. The good thing about sweetened condensed milk is that you can adjust it according to your taste preference. You can add more or less, depending on how sweet you prefer it.
Whole milk: I also like to add some whole milk to balance the creaminess and richness of the condensed milk and whipping cream. It gives this ice cream a slightly lighter texture, but if you do not want to use whole milk, you can still make the recipe without any problem. You can either skip the milk entirely or maybe add half a cup of whipping cream instead.
Gulab jamuns: These are the star ingredient for this recipe, as the name suggests. For making this ice cream, I used 8 mini gulab jamuns, just like the ones you get in store-bought packets. I roughly chopped them into uneven pieces, so you get little bites of gulab jamun throughout the ice cream. But if you have large gulab jamuns, you can go with 5 pieces instead. For topping, I used around 2 chopped gulab jamuns. And for serving, I use half a gulab jamun for each scoop.
Flavouring: To flavour this up, I added a bit of aromatic, freshly ground cardamom, which goes really well with the Gulab Jamun flavours. Additionally, I added a few drops of rose extract, which is optional, but it adds a lovely floral fragrance and makes this ice cream taste more delicate. But if you do not have any rose extract, you can go with kewra extract, add a splash of rose water, or omit it entirely.
Topping: For ice cream toppings, I use toasted, powdered pistachios and some crushed dried rose petals. Adding these two is completely optional, but they look pretty and taste really good. When you scoop out the ice cream, you get some pieces of nuts throughout the ice cream, along with the gulab jamuns, so they give a nice contrast and a lovely colour to the ice cream.

For Shahi Tukda-Style Toasted Bread

Sandwich bread: For making Shahi Tukda bread, I am using white sandwich bread here, like regular sandwich bread. You can also go with brown sandwich bread or any kind of soft bread of your choice. I like to cut the bread into circles to give them perfectly nice rounds, which are the base for the ice cream. This way, they look pretty neat and clean. You can also use any other shapes of your choice. For cutting the circles, you can use a glass, a cookie cutter, or any circular thing you have handy.
Gulab jamun sugar syrup: In general, Shahi Tukda has a sugar syrup coating for sweetness, but I did not make any sugar syrup separately. I used the leftover sugar syrup that the gulab jamuns already came with. So, both gulab jamuns and sugar syrup are used in this recipe. I simply coat my toasted bread slices in the gulab jamun syrup. This way, you get the familiar flavour of gulab jamun throughout the toasted bread, along with the touch of Shahi Tukda. So, it’s an altogether no-waste recipe, and you get both the flavours.
Finely ground pistachios: For garnishing the Shahi Tukda edges, I used a combination of crushed dried rose petals and powdered toasted pistachios. I just mix them together and beautifully coat the edges of the syrup-soaked toasted bread with the green and red mix of pistachios and dried rose petals to give it a delicate floral note and a beautiful nutty finish.

For Topping and Serving

Extra gulab jamuns: For toppings, I used half a gulab jamun per scoop, which is completely optional. You can use chopped gulab jamuns, or you can also omit them. That’s entirely optional.
Roasted pistachios: A sprinkle of toasted pistachios adds a lovely nutty flavour, but that is purely optional again.
Dried rose petals: To make this ice cream look extra pretty, I used a sprinkle of dried rose petals, but adding any kind of garnishing or topping is really optional.
Edible silver leaf (varak): I applied some edible silver leaf to the gulab jamuns to give them a festive appearance, but that does not change the taste of the gulab jamuns or ice cream at all, so adding a silver or golden edible leaf is totally optional again.

Gulab Jamun Ice Cream scoop served on Shahi Tukda-style toasted bread with pistachios and a mini gulab jamun.

How to Make Gulab Jamun Ice Cream

Making this homemade gulab jamun ice cream is really straightforward. You don’t need any churning, so no ice cream maker is needed, and the preparation only takes about ten minutes. That’s it.

Make Gulab Jamun Ice Cream

To make the gulab jamuns, just start by draining them and roughly chopping them into uneven pieces. Once they are done, keep them aside. I like to keep some pieces big and some smaller. So, when you get the tiny bits of gulab jamun per scoop, you get different-sized pieces, and the taste is really good with the ice cream combination.
Once your gulab jamuns are ready, add the chilled whipping cream to a large mixing bowl and whip it using an electric mixer until stiff peaks form. Once done, add the sweetened condensed milk, whole milk, ground cardamom and a few drops of rose water, rose extract or kewra extract, if you’re using any of them. Mix until everything is just well combined. Next, add the chopped gulab jamuns, which you chopped earlier, and gently mix everything so the pieces are evenly distributed in the ice cream mixture.
Transfer this ice cream mixture into a shallow, freezer-safe container. If you like toppings, you can top it with some gulab jamun pieces, sprinkle some powdered toasted pistachios and add some crushed dried rose petals. Then cover tightly with plastic wrap and freeze the ice cream for at least six hours or overnight. Overnight freezing is completely fine.

Prepare Shahi Tukda-Style Toasted Bread

To make the Shahi Tukda-style toasted bread, take white or brown bread slices or any soft bread slices you like. Then cut them into round shapes or any other shapes of your choice. For cutting the shapes, you can use a cookie cutter, a glass, a bowl or any circular thing you have handy. Then place the bread rounds in a toaster and toast them until they are golden brown and crisp.
Alternatively, for a more traditional flavour, you can also shallow-fry them in ghee. This would give a richer Shahi Tukda and ghee-tasting bite in every single scoop.
Once done, pour the leftover gulab jamun sugar syrup into a bowl and dip each toasted bread slice into the room-temperature syrup for about 30 seconds. Let the bread absorb the sweetness, but do not soak it for too long; otherwise, it will turn soggy. Just drain off the excess syrup and then coat the edges with finely powdered toasted pistachios and dried rose petals. Once done, your Shahi Tukda toast is ready.

Assemble and Serve

Place the prepared Shahi Tukda-style toasted bread on your serving platter.
Now remove the gulab jamun ice cream from the freezer and let it sit at room temperature for about 10 minutes to soften slightly. Once it softens, scoop out the homemade gulab jamun ice cream and place it in the centre of the prepared toasted bread.
Then top it with half a gulab jamun, sprinkle with toasted pistachios and dried rose petals, and decorate it with edible silver leaf or varak if you want a festive touch.
And that’s it! Your delicious homemade gulab jamun ice cream served on a bed of Shahi Tukda-style toasted bread is ready. Enjoy it immediately. Make sure that you assemble the Shahi Tukda and ice cream right before serving so the bread doesn’t get soggy and the ice cream doesn’t melt too fast.

Serving Suggestions

This homemade gulab jamun ice cream tastes so good on its own, without anything else. But if you want to serve it at a dinner party, get-togethers or festive gatherings, then I like to make it a bit special. I generally scoop it into pretty ice cream bowls or add it to cones.

Sometimes I also place it on malpua, with its crispy or soft texture, and then top it with gulab jamun ice cream. And sometimes I serve it with Shahi Tukda-style toasted bread, like I’m doing with this recipe. So, there are many ways you can serve it. It always turns out delicious.

I particularly love the toasted Shahi Tukda-style bread here because the bread soaks up the sugar syrup, which adds sweetness and texture, and the pistachio and rose coating enhances the overall feel of the ice cream. So, together, the creamy ice cream, gulab jamun topping and crispy bread make a beautiful Indian fusion dessert that is a showstopper for sure.

For a festive gathering, you can serve it along with other ice creams like pistachio ice cream, rose ice cream, kesar pista ice cream and other desserts like rasmalai ladoo, Rose Badam Laddu, Walnut Peda, Walnut Burfi,Almond Halwa and Rasmalai, or any other sweets of your choice. So, it makes a wonderful addition to your Diwali dessert spread, festive dinner party or just any special family gathering or get-together.

Storage Suggestions

This homemade Gulab Jamun Ice Cream freezes well. So, you can store it in a freezer-safe, airtight container in the freezer for up to one month. Just make sure to keep it covered after making it to maintain its creamy texture and prevent ice crystals from forming.

When you’re ready to serve, remove it from the freezer and let it sit at room temperature for about 10 minutes before scooping. This 10-minute resting time makes it easier to scoop, and you can either serve it on Shahi Tukda-style toasted bread, just like I do, or have it just like regular ice cream.

Make sure to prepare the Shahi Tukda-style toasted bread just before serving and assemble immediately for the best texture.

Tips & Tricks to Make the Best Gulab Jamun Ice Cream

Chilled Cream: For making gulab jamun ice cream, always use chilled whipping cream. Chilled whipping cream whips better, gives a nice creamy texture and doesn’t take too much time to whip. So, use whipping cream that is chilled, and also make sure to whip it until stiff peaks form to make a creamy no-churn ice cream.
Chopping: I like to roughly chop the gulab jamun pieces into uneven sizes so that with every bite, you get chunky or crumbly pieces, and it gives a different texture every time and makes the ice cream more irresistible and more gulab jamun-like. But if you want, you can also crumble the gulab jamun pieces so you get gulab jamun pieces throughout the ice cream. That’s totally fine.
Gulab Jamun Size: For this particular recipe, I’m using several gulab jamuns, just like the ones you get in store-bought packets, maybe from Haldiram’s packages and other store-bought ones. So, if your gulab jamuns are from a Halwai or Mithai shop, or if you’re making them at home and have larger ones, then instead of 8 gulab jamuns, make sure that you use only 5.
Milk: Adding milk is totally optional in this recipe, but I like to add a little bit of milk. The addition of milk reduces the richness of whipping cream and condensed milk and gives this ice cream a lighter consistency, so it’s easy on the tummy and easy on the tongue. If you don’t mind a creamier texture or super-sweet ice cream, you can definitely avoid adding any whole milk.
Flavouring: There are so many options to flavour this up. You can add vanilla extract or almond extract. I like to flavour it with cardamom and a bit of rose extract to give it a typical Indian dessert flavour. You can also swap the rose extract with kewra extract and add a splash of saffron-soaked milk, or saffron-infused milk, to give it a saffron touch, a yellowish colour and a beautiful, fragrant aroma.
Gulab Jamun Syrup: For coating the toasted bread like Shahi Tukda, I use leftover sugar syrup from the gulab jamuns. So, there is no need to discard the gulab jamun sugar syrup. If you are not using the Shahi Tukda-style toasted bread for serving, you can just keep using the gulab jamun syrup.
Shahi Tukda: For Shahi Tukda-style bread, and to keep it light, I am toasting my bread pieces until they are golden brown and crispy. But if you want a more traditional flavour, then definitely go with shallow-frying in ghee. This way, you get traditional Shahi Tukda along with the taste of ice cream.
Soaking: Dip each toasted bread slice in room-temperature gulab jamun sugar syrup for about 30 seconds, and make sure that you let the excess syrup drip off before coating the edges with pistachios and rose petals so they are not overly sweet and do not turn soggy. For a less sweet preparation of toasted Shahi Tukda, you can also dilute the sugar syrup with a bit of water. Just give it a boil and let it cool down slightly. You can use warm sugar syrup here, or you can let it cool down to room temperature. That’s up to you.
Freezing: For perfect freezing, this ice cream actually takes around six hours, but if you are making it in the evening, then overnight freezing is completely fine and it sets perfectly. Just choose whatever timing is suitable for you. I generally freeze the ice cream overnight.
Serving: Before serving, let the ice cream soften for about ten minutes, so this way you get an easier scoop and can assemble the dessert just before serving.

Creamy homemade Gulab Jamun Ice Cream in a glass dish, topped with pistachios and rose petals, ready to scoop.

FAQ

Can I make Gulab Jamun Ice Cream without an ice cream maker?

Yes, definitely! You can make this ice cream without an ice cream maker. This is an easy no-churn gulab jamun ice cream recipe that does not need an ice cream maker. You just add the whipping cream, condensed milk and whole milk to a bowl and use a hand mixer or stand mixer to whip until the whipping cream reaches stiff peaks. Then add the chopped gulab jamuns and freeze until set. It’s super easy.

Is Gulab Jamun Ice Cream eggless?

Yes, this is an entirely eggless ice cream, since it uses whipping cream, condensed milk, whole milk, cardamom and gulab jamun pieces, and does not use any eggs. So, it is an eggless ice cream.

Can I use store-bought gulab jamuns?

Yes, you can certainly use store-bought gulab jamuns for this recipe. In fact, using store-bought gulab jamuns makes it much easier and faster. So, whenever you have gulab jamuns ready at home, you can use them. Homemade gulab jamuns also work perfectly fine. So, choose whatever you have.

The gulab jamuns you get from a Halwai or Mithai shop are sometimes a bit large, so you can also use the large ones, but make sure that you do not use more than five large gulab jamuns for this recipe; otherwise, it would turn out overly sweet.

Can I use leftover gulab jamun syrup?

Yes, you can definitely use leftover gulab jamun syrup. I recommend using the leftover gulab jamun sugar syrup for this Shahi Tukda-style toasted bread. It already has the sweetness and flavour of gulab jamun, so there is no need to prepare additional sugar syrup for this recipe.

Sometimes I use it for coating my malpua or in other recipes that call for sugar syrup. The rest of the time, I just toast the bread like I do for Shahi Tukda in this recipe. So, I simply toast my bread in a toaster and then coat it in the sugar syrup for an instant dessert.

Can I make gulab jamun ice cream ahead of time?

Yes, you can certainly make this recipe in advance. This ice cream stays well for up to a month. So, just make the ice cream mixture and freeze it until it’s ready to serve. And when you’re serving it with Shahi Tukda, make sure that the Shahi Tukda bread is toasted just before serving and assembled with the ice cream immediately so it doesn’t turn soggy and you get the freshness of the flavours.

What can I serve with Gulab Jamun Ice Cream?

You can serve this gulab jamun ice cream on its own. It tastes superb. Or, if you want to make it with an extravagant flair, you can serve it with Shahi Tukda toast, like I did. I particularly like the toasted bread because its syrup-soaked texture, pistachio coating and rose flavour make the dessert extra special.

You can also bake bread cups or puff pastry cups and then serve the ice cream in them for a different presentation. You can also serve the gulab jamun ice cream on malpua or any other dessert that goes really well with it. So, it’s like a pancake-style flair but in an Indian setting.