No-Churn Rose Gulkand Ice Cream recipe

Top view shot of No-Churn Rose Gulkand Ice Cream garnished with dried rose petals

No-Churn Rose Gulkand Ice Cream recipe

Here is a No-Churn Rose Gulkand Ice Cream recipe that you can make in just a few minutes. This supremely flavorful ice cream is great for entertaining and can easily become a family favorite. A simple recipe with easy to follow steps will keep you cool and refreshed besides leaving a sweet aftertaste.

Course Dessert, ice cream

Cuisine fusion, Indian

Prep Time 15

Cook Time 15

Freezing time 8

Servings people

Calories 642.83kcal

Author Priya Lakshminarayan

Equipment

Ingredients

14 oz condensed milk
946 ml heavy cream
2 tablespoon rose syrup
¾ cup gulkand
1 tablespoon rose water
¼ cup Mukhwaas
3-4 tablespoon dried rose petals

Instructions

In a mixing bowl add chilled heavy whipping cream.
Add condensed milk, rose syrup to it.
Beat the mixture until thick and creamy using an electric hand beater on medium mode. This could take 4-5 minutes.
Now add gulkand and rose water to the bowl.
Then add the mukhwaas and fold it in the mixture.
Pour this into a clean and dry loaf pan or an ice cream container. Drizzle some rose syrup on top, cover it with a cling wrap and freeze it overnight or for 7-8 hours.

Notes

You can also add rose water instead of rose extract. Don’t overbeat the cream, otherwise, the texture of the cream may become a little bit grainy.

Do not over mix after adding the gulkand else it will deflate the cream. Be very gentle and delicate. You can also mix in 1-2 tablespoons of Thandai masala to give it a different flavor.

Use an ice cream container with a lid or cover it with a cling wrap before you put it in the freezer, else icicles will be formed. Kulfi molds can also be used instead.

Nutrition