Active time: 10 minutes Freezing time: 7-8 hours
Ice cream is a real love on both sides of my family. My Mom used to make ice cream growing up for siblings and used an ingredient that makes this ice cream soooo creamy and delicious. When she told me the ingredients she used I knew it would be a perfect way to make gulab jamun ice cream.
- It needs minimal active time
- Perfect make ahead dessert for parties
- Vegetarian and eggless
- No churn recipe, but you still get the texture of ice cream – see below pic!
Gulab Jamun Ice Cream Key Ingredient Notes
- Saffron – primary ingredient in gulab jamun
- Cardamom – make sure to use ground cardamom
- Rose – Gulab means rose, so a hint of rose is necessary! I used Nielsen-Massey rose water and I highly recommend it. If you are using another brand, taste it to ensure it is strong enough.
- Khoya/Mawa – this is key! I used frozen khoya/mawa from the Indian store. Remember to put it out to defrost and crumble/whisk to give it a finer texture.
- Gulab jamun and rose petals: both are optional, but you can mix in pieces of gulab jamun and rose petals into the mixture per your liking.
Tip: Don’t skip the khoya/mawa. Gulab jamun has mawa or milk powder and this gives the ice cream a much richer flavor which helps this fusion treat taste amazing.
Tips on making the ice cream
Whipping the heavy cream: keep the heavy cream in the coldest part of your fridge and do not take it out until you are ready to use it. Additionally, it helps to use a cold bowl and cold whisk when whipping the heavy cream. If possible, keep it in the fridge before using.
Don’t over mix the ice cream mixture: You whip the heavy cream to give lift to the ice cream mixture. So, try to gently fold in the condensed milk and other ingredients. Mixing lightly with a spoon.
Garnish: Rose petals make a beautiful garnish. Gulab jamuns cut in half look pretty as well!
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
Creamy and Easy Gulab Jamun Ice Cream
- Mixer with whisk
- Freezer safe container
- 2 cups heavy whipping cream
- 14 oz condensed milk
- ¼ tsp rose water/essence I used Nielsen Masey Rose Water
- ¾ tsp cardamom ground
- ½ tsp saffron
- 2 tbsp milk warm
- ¼ cup khoya/mawa if frozen remember to defrost, 40g, 4oz
- Crush saffron and put in warm milk to bloom.
- Mix condensed milk, mawa, cardamom and rose water in a bowl. Whisk to break apart mawa pieces so there aren't any big chunks (unless you like that texture). Last, whisk in the bloomed saffron. Set aside.
- Take heavy cream out of fridge. Whisk heavy cream until stiff peaks form. In a Kitchenaid mixer, it takes only about 3 minutes. You will have a big bowl of whipped cream. Gently, fold in the condensed milk mixture and mix with a spoon to combine. Don't mix too roughly as that takes the air out of the whipped cream. Optionally, mix in gulab jamun pieces and rose petals.
- Pour into freezer safe container. Freeze for minimum of 6 hours. 8 hours or overnight is ideal as freezer temperature may vary.
- Optionally garnish with gulab jamuns and rose petals.