Creamy and sweet cardamom infused ice cream, with a hint of delicate rose. This eggless gulab jamun ice cream is everything. No ice cream maker required, and its egg free!
What is a gulab jamun?
Gulab jamun is arguably the most popular dessert in India. Originating in Persia, gulab jamuns have been eaten in India since the Medieval times, when the Moghul emperors’ invaded India. I have eaten gulab jamuns since I was a little girl. I love them so much, I chose them as the dessert at my own wedding, and they went down a storm, especially with the uninitiated! Gulab jamuns are sticky plum sized dough balls, which are deep fried and later soaked in rose and cardamom infused syrup. ‘Gulab’ is a Persion word for rose water, whilst ‘jamun’ is a type of plum, a fitting name!
Why you’ll love gulab jamun ice cream
This gulab jamun ice cream is:
- Eggless, perfect for anyone avoiding eggs in their diet
- Creamy like gelato
- Infused with the exotic flavours of cardamom and rose water
- Deliciously sweet
- So easy and quick to make
- No churn, meaning no fancy equipment is required.
Just 6 essential ingredients are needed to whip up this gulab jamun ice cream:
- Condensed milk
- Milk powder
- Cardamom pods
- Rose water
- Vanilla essence
- Double cream
- Optional: Rose petals and pistachios to decorate
Step by step guide
Whilst gulab jamuns take an age to make, this ice cream is so quick and easy. It will take you just 5 minutes to mix everything together, and a whole lot of patience as you wait for it to freeze!
Here are the basic steps to achieve perfect gulab jamun ice cream:
- Mix together condensed milk, milk powder, crushed cardamom, rose water and vanilla essence
- Whip double cream into soft peaks
- Fold the condensed milk mixture into the double cream
- Pour into a lined loaf tin, and leave to freeze for at least 3 hours. After the first 2 hours, mix in rose petals and pistachios (optional).
Now that you are a pro at making your own ice cream, you could try some different flavour combinations:
- Leave out the cardamom and rosewater for a plain vanilla ice cream. You could try mixing in cookie chunks for added texture and flavour. I love this No Churn Chocolate Oreo Ice Cream by Broma Bakery.
- For a more grown up ice cream that is also less sweet, try this One-Step No Churn Coffee Ice Cream by Nigella.
- When whipping your double cream, just whip it to soft/medium peaks. If you whip double cream too much it will split. This will create air pockets, resulting in gaps in the ice cream after it freezes. Keep a close eye when doing this part because it is very easy to over whip cream. It will only take around 1 minute with a hand whisk!
- Fold the whipped cream into the condensed milk gently. It will be lumpy at first, but continue to fold until you just have a few sparse lumps left. Do not over mix or your mixture will deflate and become runny.
- This recipe uses the seeds of cardamom pods. To extract the seeds, lightly crush the pod, remove the seeds, and grind to a powder using a pestle and mortar. It shouldn’t take very long, but this article from The Spruce Eats offers some guidance on this process. Alternatively, you can buy ground cardamom.
- Use sweetened condensed milk, not evaporated milk. I use the Carnation condensed milk.
- For best flavour, freeze the ice cream for up to one month in an air tight container. Bring to room temperature for 5 minutes before serving.
Frequently asked questions
Fold the whipped cream into the condensed milk until most of the lumps have disappeared. There will be a few lumps here and there from the milk powder. This is normal.
There is no egg in gulab jamun ice cream. The condensed milk acts as a substitute for the usual ingredients in ice cream of sugar, eggs and cornstarch. This makes it ideal for people who need to avoid eggs in their diet. The condensed milk is also what makes this ice cream so thick and creamy, without any icy bits!