Paan Ice Cream



Heavy Cream 800Ml
Condensed Milk 400Ml (1 Tin)
Mixed Nuts 2 Tbsp. (Chopped)
Dates 1 Tbsp. (Chopped)
Fennel Seeds 1 Tbsp.
Cardamom 3-4 Pods
Betel Leaves 3-4
Gulkand 2 Tbsp.
Tutti Frutti 2 Tbsp.
Green Food colour Few Drops (Optional)
Milk 2 Tbsp.


  • To a Mixer jar Add Fennel seeds, Cardamom, chopped betel leaves and milk. Grind it to a smooth paste.
  • To a large mixing bowl add cold heavy cream and whip it using a hand mixer or a stand mixer till it forms medium peaks.
  • Add a can of condensed milk and continue to whip till well combined.
  • Add rest of the ingredients along with the ground paste and fold them together till well combined.
  • Transfer it to a storage container or an ice cream box and place it in the freezer overnight or for a minimum of 6-8 hours before serving.


Tips & Variation:

  • This makes about 1.4 Litres of ice cream. Plus or minus the ratio to make desired quantity.
  • Cover the ice cream with a cling wrap before you put on the lid to avoid ice crystal formation
  • Remove the ice cream from the freezer 5 minutes before you start serving to scoop it smoothly.
  • Serve the ice cream in a waffle or a cup add toppings of your choice.
  • Toppings suggestions: Tutti Frutti, Chopped Nuts, Candied Fennel Seeds, Paan Masala (Mukhwas) & Rose Syrup.


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