Gulab Jamun Ice Cream (No Churn, Eggless)
Creamy eggless gulab jamun ice cream without an ice cream maker. Whipped cream and condensed milk fold together with khoya, milk powder, cardamom, saffron, and rose water, then studded with drained gulab jamun pieces.
Equipment
- Hand mixer or stand mixer
- Loaf pan or freezer-safe container
- Mixing bowls and spatula
Ingredients
For the ice cream base
- 2 cups heavy whipping cream 473 ml; well chilled
- 1 can sweetened condensed milk 14 oz / 397 g
- 1/4 cup khoya about 40 g; mawa; thaw if frozen; crumbled
- 1 tbsp milk powder
- 3/4 tsp ground green cardamom
- generous pinch saffron threads
- 2 tbsp warm milk for blooming saffron
- 1 tbsp rose water plus more to taste
Gulab jamun mix-ins
- 14 to 16 gulab jamuns from a tin or homemade about half a standard 1 kg tin; drained
- 2 tbsp reserved gulab jamun syrup optional, for serving only
Garnish
- 2 tbsp pistachios chopped
- dried rose petals
- extra gulab jamun pieces
Instructions
Prep the gulab jamun
- Drain gulab jamuns and gently squeeze out excess syrup. Pat dry on paper towels 5 minutes.
- Chop 10 jamuns into small pieces. Crush or quarter the rest for larger texture. Reserve 2 whole jamuns for garnish.
Make the base
- Bloom saffron in warm milk 5 to 10 minutes.
- Whisk condensed milk, khoya, milk powder, cardamom, rose water, and bloomed saffron until smooth.
Whip, fold, and freeze
- Whip chilled cream to stiff peaks.
- Lighten the condensed milk base with one-third of the whipped cream, then fold the mixture back into the remaining cream until combined.
- Fold in prepared gulab jamun pieces. Transfer to a loaf pan, press plastic wrap onto the surface, and freeze at least 8 hours or overnight.
Serve
- Rest at room temperature 10 to 15 minutes before scooping.
- Garnish with pistachios, rose petals, and reserved jamun. Drizzle optional syrup when serving.
Notes
Drain jamun well. Excess syrup makes the ice cream overly sweet and encourages ice crystals.
Fold gently after whipping. Over-mixing deflates the cream and gives you a heavy, hard-set texture.
Make this a day ahead for Diwali or any festival menu. It keeps well frozen up to 2 weeks in an airtight container.
For a stronger mithai flavor, increase khoya to one-third cup and reduce milk powder to 2 teaspoons.
Store leftovers covered in the freezer up to 2 weeks. Press wrap back onto the surface after each scoop to limit freezer burn.
Tried this recipe?Let us know how it was!