Paan Ice Cream – No Cook, No Machine

Step 1: Prepare Betel Leaves

Take 3 large (or 5-6 small) sweet betel leaves. Wash them thoroughly and remove the hard stem portion. Chop the leaves into small pieces and place them into a blending jar.

Step 2: Add Initial Ingredients to Blender

To the chopped betel leaves in the blending jar, add 2 teaspoons of fennel seeds, 1/2 teaspoon of cardamom powder, 2 teaspoons of gulkand, 2 tablespoons of milk powder, and 5 tablespoons of powdered sugar. Add a small amount of milk (as needed) to aid in blending.

Step 3: Blend to a Coarse Paste

Secure the lid on the blender and blend the ingredients until a slightly coarse paste is formed. The texture should not be completely fine, allowing for small pieces to remain for added texture in the ice cream.

Step 4: Mix with Fresh Cream and Color

Transfer the blended paan paste into a mixing bowl. Add the thick part of one packet of Amul Fresh Cream (discarding any watery liquid). Mix well with a whisk. For a vibrant green color, add 2 drops of green gel food color (optional) and mix until evenly distributed. Then, add the second packet of Amul Fresh Cream and mix again.

Step 5: Re-blend for Creamy Texture

Pour the entire mixture back into the blending jar. Blend again for a minute or two until the mixture becomes airy, creamy, and fluffy. This step is crucial for achieving a smooth, machine-like ice cream texture.

Step 6: Prepare for Freezing

Pour the creamy paan mixture into an airtight glass container. Sprinkle some fennel seeds, gulkand, and tutti frutti on top (optional, and can be mixed in slightly).

Step 7: Freeze the Ice Cream

Cover the surface of the mixture directly with cling film, ensuring there are no air gaps to prevent ice crystals. Then, place the lid on the container and freeze for a minimum of 8-10 hours, or preferably overnight, until completely set.

Step 8: Serve and Enjoy

Once the ice cream is frozen solid, remove it from the freezer. Take off the lid and cling film. Use an ice cream scoop to serve creamy scoops onto betel leaves or in a bowl. Garnish with additional tutti frutti, fennel seeds, and a dollop of gulkand for an authentic paan experience. Enjoy your homemade, no-cook paan ice cream!

• Ensure betel leaves are thoroughly washed to remove any dirt.

• When adding fresh cream, try to avoid the liquid part at the bottom of the carton to prevent ice crystals from forming.

• Blend the mixture twice to achieve a super creamy and fluffy texture without needing an ice cream machine.

• Cover the ice cream mixture tightly with cling film, ensuring it touches the surface, to prevent ice crystal formation during freezing.

• Add chopped dates or peppermint for additional flavor notes.

• Use different food colors or skip it entirely for a more natural look.