Kesar Rose Gulab Jamun Ice Cream Cake

All your favourite sweets in one delicious avatar? We’ve got it right here for you! Super simple to make and your guests will definitely be wowed. Stand out from the crowd of regular Indian ‘mithai’ without compromising on the unmistakable flavours.

Prep Time: Serves: 1 cake

Ingredients

Method

  1. Boil the milk, grind the almonds  and add them along with the spice extracts. Turn off the heat, cover and allow the flavors to infuse for ten minutes.
  2. Whisk egg yolks along with sugar. Strain the flavored, cooled milk onto the whisked eggs.
  3. Return to a gentle flame and keep stirring constantly until the milk thickens. Cool.
  4. Add cream and flavor with rose water, fresh chopped rose petals.
  5. Freeze until set.
  6. Remove from refrigerator and soften slightly. In a rectangular cake tin place a layer of the ice cream. Then place the gulab jamuns evenly in 2 lines.
  7. Cover with the remaining ice cream, so that the gulab jamuns are hidden.
  8. Freeze again.
  9. When serving, cut diagonally so that each slice has a section of gulab jamun in it. Sprinkle with pistachios and more rose petals.

Almond Butter Chocolate Fudge ‘Nice’-Cream

This ice-cream is so healthy yet so tasty – all of the yum without any of the guilt! An easy no-churn recipe, with simple everyday ingredients most of which we bet you already have on your kitchen. Perfect for the summer months, for a decadent yet cool dessert.  It’s almost too good to be true, which is why this is no ordinary ice-cream – it’s a ‘nice’-cream!

Ingredients

For the ice-cream

  • 2 medium size bananas, ripe but not overripe
  • 3 cups creamy almond butter
  • 1 cup almond milk (or regular milk)
  • 5 tbsp maple syrup (or honey)

2 tsp vanilla extract

For the fudge

  • 25 cups creamy almond butter
  • 5 cups dark chocolate, chopped
  • 5 tsp vanilla extract

Blend the bananas and almond butter on high until smooth. Add the milk, maple syrup, vanilla and blend again until just combined, but not too long. Pour the mixture into a butter paper lined 8×4 inch loaf pan and set aside (do not freeze yet!).

To make the fudge, heat the chocolate in a microwave in intervals of 15-20 seconds until melted, stirring well between each interval. Add the almond butter and vanilla and combine into a thick smooth mixture.

With a spoon, take dollops of the fudge mixture and drop it into the unset ice-cream in the loaf pan. Take some plastic cling wrap and tightly wrap the ice-cream, pressing down lightly on the liquid surface to eliminate as much air as it freezes. Freeze for at least 6 hours, or even over night.

Scoop into a bowl and serve! When storing be sure to re-cover with plastic wrap and re-freeze.

*Foodstree Pro-Tip: Don’t over blend the ice-cream mixture! This may cause air pockets and crystalline in no-churn ice-cream