No eggs no churn Gulab Jamun Ice cream is the easiest home made ice cream with only 5 ingredients and ten minutes to prepare. The flavors of kesar,elaichi along with bits of Gulab jamun in the ice cream are the perfect recipe for beating the summer heat.With only 5 main ingredients and no cooking or thickening of milk, this ice cream is ready in no time.

This recipe idea was shared by my friend Chitra Rajpal. I loved the idea of this fusion dessert where I could combine the traditional flavor of Gulab jamun with the kesar elaichi infused ice cream. If I had to describe the flavor, i would say it was an amalgamation of malai kulfi and gulab jamun with pieces of gulab jamun in every bite.

I basically followed my Peach Ice cream recipe, but instead of the peaches I used bits and pieces of gulab jamun. I was worried about it being overly sweet from the syrup, that’s why I used some bread for texture instead of adding more gulab jamuns.

I chopped some pieces and crushed some by hand. This makes sure we get some large and some crumbs in each bite. Its ok to use canned gulab jamuns, they work just as well.

Some other easy ice cream recipes to try out are-

Instant Malai Kulfi

No churn and eggless Mango Ice Cream

Mango Kulfi

Eggless Gulab Jamun Cake and Rabri Shots

Rose Mousse Shots-No Eggs No Gelatin No Agar Agar

Here is the You Tube video of the recipe-

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Gulab Jamun Icecream-Eggless No Churn 4 Ingredient Icecream

Aanchal Gupta

Print Recipe

Prep Time 10

Total Time 10

Servings .5 quart

Ingredients

473 ml/16 oz/1 pint Heavy Whipping Cream chilled
1 14 oz/356 gms can Condensed Milk
1 tbsp Rosewater
1 tbsp Milk powder
2 slices of day old white bread optional
16-17 Gulab Jamuns divided
1/4 tsp green cardamom powder elaichi powder
Very generous pinch of saffron/kesar

For garnish

3-4 gulab jamuns remove excess syrup and roughly crushed
Saffron
chopped pistachios and almonds
silver varq
rose petals

Instructions

Gently squeeze out the syrup from Gulab jamuns,cut 10 gulabjamuns into 8 pieces and roughly crush about 6-7 gulab jamuns. Place all on a paper towel to absorb any extra syrup
Air dry 2 slices of white bread on a paper towel. Remove sides and make crumbs in a food processor
In a large bowl,whip heavy whipping cream with a hand held cake mixer on medium, till soft peaks form
Add the condensed milk,milk powder,rosewater,cardamom powder,saffron,gulab jamun and fresh bread crumbs and fold it all in
Pour the mixture into a loaf dish and top with some crumbled gulab jamun and chopped pistachios. Cover with wrap. Make sure wrap touches the surface of the ice cream, so there are no ice crystals in the ice cream. I further covered with some aluminium foil.
Freeze overnight and set out at room temperature for 10-15 minutes for scooping easily
Garnish with crumbled gulab jamuns, chopped nuts, rose petals,saffron and varq

Notes

The use of bread is completely optional. It is there to add more granular texture to the ice cream. The milk powder makes the ice cream more sturdy and prevents ice crystals. I have both chopped and crushed gulab jamuns for a lot of texture so we get a bit in every bite. Its ok to use canned gulab jamuns, they work just as well. Make sure to place the chopped and crushed gulab jamuns on paper towels for 15-20 minutes to remove excess syrup. This is to prevent the ice cream from being overly sweet.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Gently squeeze out the syrup from Gulab jamuns,cut 10 gulabjamuns into 8 pieces and roughly crush about 6-7 gulab jamuns

Place all on a paper towel to absorb any extra syrup

Air dry 2 slices of white bread on a paper towel. Remove sides and make crumbs in a food processor

In a large bowl,whip heavy whipping cream with a hand held cake mixer on medium, till soft peaks form
Add the condensed milk,milk powder,rosewater,cardamom powder and saffron

Add the chopped and crushed gulab jamun and fresh bread crumbs and fold it in gently

Pour the mixture into a loaf dish and sprinkle some crushed gulab jamuns and chopped pistachios

Cover with wrap. Make sure wrap touches the surface of the icecream, so there are no ice crystals formed. I further covered the ice cream with foil.
Freeze overnight and set out at room temperature for 10-15 minutes for scooping easily