4 Ingredient Gulkand Ice Cream aka Edible Rose Petal Jam Ice Cream is an easy, rich, and creamy Ice Cream made without any Ice cream maker.
In some parts of the world, summers are there and some like us are hoping for it to arrive soon. So when it’s spring or summer 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 kids as the earlier batch was over. But guess what, after I whipped the cream, I realized I do not have any condensed milk. Phew yes, I am one of those, who remove the ingredients on the go at times. 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 milk. Now after my successful baking 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) flavored ice cream and I was sure this will taste delicious too.
What is Gulkand
Gulkand is an edible Rose petal Jam. Consumption of it is believed to help the body in this warm summer weather. You can read more about Gulkand in my post on Eggless Gulkand Muffins.
Ingredients used in 4 Ingredient Gulkand Ice Cream
Evaporated milk is used here instead of Milkmaid. One can use Milkmaid too, in that case, replace the Milkmaid with evaporated milk and honey.
Fresh cream is whipped to add a creamy texture to the ice cream.
Honey is used as a sweetener. One can replace it with granulated sugar or a sweetener of choice.
Gulkand or Edible Rose Petal Jam is the main ingredient of this Ice cream.
Recipe process of 4 Ingredient Gulkand Ice Cream
Fresh cream is first whipped to a smooth peak consistency. It would add air and slightly increase in volume. Next Evaporated milk, honey, and Gulkand are gently folded into the Ice Cream.
When mixing Gulkand be careful as it 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.
Gulkand has some sugar, so I added honey as a sweetener. As said earlier, one can replace it with a granulated or sweetener of choice.
Once everything is added mix and freeze it for 6-8 hours. The ice cream would be roughly set 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 would be a silky, rich, and luxurious Gulkand Ice cream. We enjoyed this along with our friends and we all were craving more. I have already made another batch of the same.
I am sharing this with this Kid’s Delight theme hosted by Ritu. The main criterion of this theme is to present a dish that requires no cooking in the final assembly. 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.
Few More Ice Cream recipes on my blog
- No-churn Homemade Ice Cream (3 Flavour – Chocolate, Vanilla, Paan Masala)
- Sugar-Free No-Churn Strawberry Banana Ice Cream
- No-Churn Coffee Almond Ice cream
- Kesar Badam Kulfi (Kulfi without condensed milk or milk powder)
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4 Ingredient Gulkand Ice Cream (Without Ice Cream maker)
- 1 Cup Evaporated milk or reduced milk
- 250 ml fresh cream
- 6 tbsp Gulkand Edible Rose petal Jam
- 6 tbsp Honey
- In a large bowl, whip the cream until soft peaks form.250 ml fresh cream
- Add in the Evaporated milk, Gulkand and Honey.1 Cup Evaporated milk, 6 tbsp Gulkand, 6 tbsp 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.
- Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 tableshpon=15ml, 1 teaspoon = 5 ml
- You can adjust the quantity of Gulkand and Honey as per your taste.
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
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Today, 24 April 2023 I have updated the contents of this post. The recipe and pics remain the same.