4 Ingredient Gulkand Ice Cream

Sharing is caring!

It is officially summers here, though I do not see a sign of it. One day its sunny and the next week it is back to cold and windy weather :-(. Still the weather is a bit better than winters. So when it’s summer’s we all scream for Ice Cream. So today I am sharing a completely new Ice Cream at least for me, 4 Ingredient Gulkand Ice cream, which I made on the go.

Yes I literally made it on the go. I was all set to make my 3 ingredient Chocolate Ice Cream for my kid’s as the earlier batch was over. But guess what, after I whipped the cream, I realised I do not have any condensed milk. Phew yes, I am one of those, who remove the ingredients on the go. I know, I need to improve here. Now what, What shall I do with the cream which I have whipped.

I had a can of evaporated milk in my pantry crying to make something out of it. And since I was looking for something which would replace the creamy texture of milkmaid I decided to use the milk. Now after my successful bake of Eggless Gulkand Muffins, I was already working on ways to incorporate this more into my recipes. So I thought why not add some Gulkand to this. I do make pan (betel leaves) flavoured ice cream and I was sure this will taste delicious too.

What is Gulkand

Gulkand is edible Rose petal Jam and consumption of it is believed to help the body in this warm summer weather. You can read more about Gulkand in my earlier post on Eggless Gulkand Muffins.

4 Ingredient Gulkand Ice Cream

I boldly added a few tablespoons of Gulkand. Now Gulkand has some sugar, so I added honey as a sweetener. Mixed everything and freeze it. You need to be careful in mixing the Gulkand Ice Cream as Gulkand has a tendency to form lumps. Also you need to mix it gently as you do not want the air from the whipped cream to deflate too. Once the ice cream is roughly set , let’s say after 6-8 hours, remove it and give it a nice mix again. This will help mix the solid Gulkand particles which might have settled down.

The end result was a silky, rich and luxurious Gulkand Ice cream. We enjoyed this along with our friends and we all were craving for more. I have already made another batch of the same.

The Theme

I am sharing this with this with Kid’s delight theme hosted by Ritu. The main criteria of this theme is to present a dish that requires no cooking in final assembling. So this week I am sharing no cook recipes which I loved as a kid and the food my kids love too. My earlier two recipes were Srikhand | Kesar Elaichi Shrikhand and Boondi Raita

Ingredients

• 1 Cup Evaporated milk (or reduced milk)
• 250 ml fresh cream
• 6 tbsp Gulkand (Edible Rose petal Jam)
• 6 tbsp Honey

Preparation

• In a large bowl, whip the cream until soft peaks form.
• Add in the Evaporated milk, Gulkand and Honey.
• Gently fold in all the ingredients.
• Freeze it in air-tight container in the freezer for 6-8 hours.
• After 6-8 hours, remove and give it a nice mix just with a spoon is fine.
• This is to make sure if the Gulkand has not settled down.
• Freeze it again for next 3-4 hours or until firmly set.
• Enjoy.

Notes

• 1 Cup = 235 ml
• 1 tablespoon = 15 ml
• You can adjust the quantity of Gulkand and Honey as per your taste.

Few More Ice Cream recipes on my blog

• Chocolate Ice Cream
• Sugarless No Churn Strawberry Banana Ice Cream

Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.

If you tried this recipe, please comment below, and do not forget to rate the Recipe.

Also, I would love to see your creations, take a picture, and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, and @cookwithrenu_ad on Instagram.

Subscribe to my email list to get the new recipes straight into your mailbox.

Linking this with

Sending this to Srivalli’s Kid’s Delight event, guest hosted by Ritu themed on No Cook Dishes

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101

Disclaimer & Privacy Policy

Sharing is caring!