Refreshing Paan Ice Cream to beat the heat this summer! This ice cream has all the flavors of meetha pan and is sure to be your new favorite!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 5 people
- Category: Recipes
- Cuisine: Kitchen notes
Ingredients
- 1 liter vanilla ice cream (store bought, preferably use kwality or vadilal)
- 8-10 large paan leaves (finely chopped)
- 4 tablespoons gulkand (also known as rose petal jam)
- 2 tablespoons canided fennel
- 1.5 teaspoons mishri (also known as sugar candy)
- 3-4 dates (chopped)
- 1/8 teaspoon mint extract
- few drops green food color (optional)
- desiccated coconut (for garnishing)
- cherries (for garnishing)
Method
- Place your store bought vanilla ice cream on counter top for few minutes until it softens up and then transfer it to a large bowl. Whip the ice cream using a spatula.
- Add chopped paan leaves, gulkand, candied fennel, mishri, chopped dates and mint extract. Also add few drops of green food color if you like.
- Fold in everything together until well combined. Pour the ice cream back into the ice cream container/tub and freezer overnight.
- Garnish the paan ice cream with coconut flakes and cherries and enjoy!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.