Rasgulla Ice Cream Recipe – Easy Chocolate Almond Dessert

Last Updated on 2 months by Neha Deshmukh

Rasgulla Ice Cream Recipe – Easy Chocolate Almond Dessert

Hey everyone! If you’re anything like me, you love a good dessert that’s both comforting and a little bit special. And honestly, this Rasgulla Ice Cream is exactly that. I first made this when I was craving something sweet and different, and I had a box of rasgullas sitting in the fridge. It was a total happy accident, and now it’s a family favorite! It’s unbelievably easy to make, requires no baking, and the combination of flavors is just…wow. Let’s get into it!

Why You’ll Love This Recipe

This Rasgulla Ice Cream is a delightful twist on a classic dessert. It’s creamy, subtly sweet, and has a wonderful texture from the mashed rasgullas. Plus, the chocolate and almond topping adds a lovely crunch and richness. It’s perfect for a quick treat, a summer party, or just when you need a little pick-me-up. Seriously, who can resist that?

Ingredients

Here’s what you’ll need to whip up this dreamy dessert:

• 1 Vanilla ice cream brick (about 500ml / 2 cups)
• 8-10 White Rasgullas
• 1 Large Cadbury Brown Chocolate bar (around 40-50g)
• 15-20 Almonds

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Rasgullas: These are the stars of the show! They bring a unique, soft, and milky sweetness to the ice cream. Make sure they’re nice and soft before you start.
• Vanilla Ice Cream Brick: A good quality vanilla ice cream really shines here. I prefer a brick style as it’s easier to work with when it needs to be softened. Don’t skimp on quality – it makes a difference!
• Cadbury Chocolate: I love using a Cadbury Brown Chocolate bar for that classic, comforting flavor. You can experiment with other chocolate types, but this one just works so well.
• Almonds: I usually use regular almonds with the skin on for a bit of extra texture and flavor. But feel free to use blanched almonds if you prefer a smoother finish. You could even toast them lightly for an even more intense almond flavor!

Step-By-Step Instructions

Alright, let’s get cooking (well, not cooking, more like assembling!). It’s super simple, I promise.

1. First things first, drain the syrup from the rasgullas. You don’t want that extra sweetness overpowering the ice cream.
2. Now, mash the rasgullas into a smooth consistency. A fork works perfectly for this, or you can use a potato masher if you have one.
3. Let your vanilla ice cream soften slightly. You don’t want it melted, just soft enough to blend easily.
4. In a large bowl, combine the softened vanilla ice cream with the mashed rasgulla. Blend them together until everything is fully combined and you have a lovely, creamy mixture.
5. Transfer the mixture into a serving dish. I like to use a loaf pan or a pretty glass bowl.
6. Grate the Cadbury chocolate bar over the top of the ice cream mixture.
7. Sprinkle the finely ground almonds evenly over the surface.
8. Finally, freeze for at least 2 hours before serving. This will allow the ice cream to set properly.

Expert Tips

Here are a few little tricks I’ve learned along the way:

• Don’t let the ice cream get too soft, or it will be difficult to work with.
• For easier grating, pop the chocolate in the freezer for 10-15 minutes before grating.
• If you want a more intense chocolate flavor, you can add a tablespoon of cocoa powder to the ice cream mixture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use coconut milk ice cream and vegan rasgullas! It’s surprisingly delicious. My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: N/A – This is a sweet treat, no spice needed!
• Festival Adaptations: This is amazing for Holi or a hot summer day. It’s light, refreshing, and everyone loves it. My family always requests it during summer gatherings.

Serving Suggestions

This Rasgulla Ice Cream is perfect on its own, but you can also serve it with:

• A sprinkle of extra grated chocolate
• A few fresh berries
• A drizzle of honey or maple syrup

Storage Instructions

Store any leftover Rasgulla Ice Cream in an airtight container in the freezer for up to a week. It might get a little icy after a few days, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

1. Can I use homemade rasgullas for this recipe?

Absolutely! Homemade rasgullas will add an even more authentic flavor. Just make sure they are soft and well-drained.

2. What is the best way to soften the vanilla ice cream quickly?

The best way is to let it sit at room temperature for about 10-15 minutes. You can also microwave it in 10-second intervals, but be careful not to melt it!

3. Can I substitute the chocolate with another flavor?

Definitely! You can use white chocolate, dark chocolate, or even a sprinkle of crushed cookies.

4. How long can I store the Rasgulla Ice Cream in the freezer?

Up to a week, but it’s best enjoyed within the first few days for optimal texture.

5. What if my rasgullas are too dry?

You can soak them in a little bit of milk or sugar syrup for a few minutes to rehydrate them.

6. Can I add any other nuts besides almonds?

Yes! Pistachios, cashews, or walnuts would all be delicious additions.

Enjoy making (and eating!) this delightful Rasgulla Ice Cream. Let me know how it turns out in the comments below!