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–+ servings

Gulab Jamun Icecream-Eggless No Churn 4 Ingredient Icecream

Aanchal Gupta
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.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 .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.
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