Paan Ice Cream Recipe – Gulkand & Fennel Indian Summer Treat

Last Updated on 4 months by Neha Deshmukh

Paan Ice Cream Recipe – Gulkand & Fennel Indian Summer Treat

Introduction

Oh, the joys of summer in India! Mangoes, cool breezes… and the refreshing burst of paan. I remember as a kid, my Nana (grandfather) always had a paan shop nearby, and the aroma always drew me in. This Paan Ice Cream is my attempt to capture that nostalgic flavour in a frozen treat. It’s a little bit quirky, a whole lot delicious, and guaranteed to be a conversation starter. Trust me, you need this in your life, especially when the heat is on!

Why You’ll Love This Recipe

This isn’t your average vanilla ice cream. We’re taking a classic and giving it a distinctly Indian twist. It’s creamy, fragrant, and has a unique flavour profile that’s both sweet and refreshing. Plus, it’s surprisingly easy to make – no churning required! It’s perfect for beating the heat, impressing your friends, or just treating yourself to something special.

Ingredients

Here’s what you’ll need to whip up this delightful Paan Ice Cream:

• 1 liter vanilla ice cream
• 8-10 large paan leaves
• 4 tablespoons gulkand (rose petal preserve)
• 2 tablespoons candied fennel (saunf)
• 1.5 teaspoons mishri (traditional Indian sugar)
• 3-4 dates
• 1/8 teaspoon mint extract
• Few drops green food color (optional)
• Desiccated coconut, for garnishing
• Cherries, for garnishing

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Paan Leaves: Selecting & Preparing

Choosing good paan leaves is key. Look for vibrant green, slightly glossy leaves that aren’t bruised or damaged. You’ll want the large, mature leaves for the best flavour. Gently wash and pat them dry before finely chopping.

Gulkand: The Rose Petal Preserve

Gulkand is a sweet preserve made from rose petals and sugar. It adds a beautiful floral aroma and a subtle sweetness to the ice cream. You can find it at most Indian grocery stores, or even online.

Candied Fennel (Saunf): Aromatic Sweetness

Candied fennel, or saunf, provides a lovely anise-like flavour and a delightful crunch. It’s a traditional after-dinner digestive in India, and it works beautifully in this ice cream.

Mishri: Traditional Indian Sugar

Mishri is unrefined cane sugar, and it has a slightly different flavour profile than regular sugar. It adds a subtle caramel note. If you can’t find mishri, you can substitute with granulated sugar, but the flavour won’t be quite the same.

Regional Variations in Paan Flavors

Paan flavours vary hugely across India! Some regions add kattha (catechu), others use different types of tobacco (though we’re definitely not including that here!). Feel free to experiment with a tiny pinch of cardamom or nutmeg to reflect your favourite paan flavour.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, let your vanilla ice cream soften at room temperature for about 10-15 minutes. You want it soft enough to whip, but not melted.
2. Transfer the softened ice cream to a large bowl. Using a whisk or electric mixer, whip it until it’s nice and smooth.
3. Now, add the chopped paan leaves, gulkand, candied fennel, mishri, and chopped dates to the bowl.
4. Pour in the mint extract and, if you’re using it, a few drops of green food coloring.
5. Mix everything really well, ensuring all the ingredients are evenly distributed.
6. Pour the mixture back into the ice cream container.
7. Freeze overnight, or for at least 6-8 hours, until firm.
8. When ready to serve, garnish with desiccated coconut and cherries. Enjoy!

Expert Tips

A few little secrets to make your Paan Ice Cream extra special:

Achieving the Right Consistency

Don’t let the ice cream melt completely before whipping. You want it soft, but still hold its shape.

Balancing the Paan Flavor

Start with fewer paan leaves and taste as you go. You can always add more, but you can’t take it away!

Preventing Ice Crystal Formation

Cover the ice cream tightly with plastic wrap, pressing it directly onto the surface, before putting the lid on. This helps prevent ice crystals from forming.

Variations

Want to get creative? Here are a few ideas:

Vegan Paan Ice Cream

Use a vegan vanilla ice cream base and ensure your gulkand doesn’t contain any dairy.

Gluten-Free Paan Ice Cream

This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Spice Level Adjustment (Adding a Hint of Cardamom)

My friend, Priya, loves a touch of cardamom in hers. Add ¼ teaspoon of ground cardamom for a warmer, spicier flavour.

Festival Adaptations (Holi or Summer Celebrations)

This ice cream is perfect for Holi or any summer celebration. The vibrant green colour is especially festive!

Serving Suggestions

Serve in bowls or cones. A sprinkle of chopped pistachios adds a lovely touch. It also pairs beautifully with a light fruit salad.

Storage Instructions

Store the Paan Ice Cream in an airtight container in the freezer for up to 2 weeks. It’s best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

What is Paan and why is it used in desserts?

Paan is a preparation combining betel leaves with areca nut, slaked lime, and sometimes tobacco and other flavourings. It’s a traditional digestive and breath freshener in India. The flavour profile – sweet, slightly bitter, and aromatic – translates beautifully into desserts.

Can I make Paan Ice Cream without an ice cream maker?

Absolutely! This recipe doesn’t require an ice cream maker. Softening and whipping the ice cream is all you need.

Where can I find Gulkand and Candied Fennel?

You can find both at most Indian grocery stores, or online retailers specializing in Indian ingredients.

How long does Paan Ice Cream stay fresh in the freezer?

It’s best enjoyed within 2 weeks for optimal flavour and texture.

Can I adjust the sweetness level in this recipe?

Yes! Adjust the amount of mishri (or sugar) to your liking. Remember that gulkand is also quite sweet, so taste as you go.