Simple, practical, and full of everyday flavour, Easy Paan Ice Cream is a vegetarian recipe made with vanilla ice cream, paan leaves, and gulkand in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
