Paan Ice Cream


  • 250 ml Fresh cream
  • 2 tbsp Milk
  • 2 tbsp Powdered sugar
  • 1/2 cup Milk powder
  • 2 tbsp Gulkand
  • Tutti Frutti
  • 2 tsp Sauf / Fennel seeds
  • 1/4 tsp Cardamom powder
  • 4~5 Betel leaf


  • Transfer the fresh cream into the freezer for about 2-3 hours to cool.
  • Transfer sauf, gulkand, cardamom powder into a blender jar.
  • Wash the betel leaves well. Roll and cut them into the blender jar.
  • Close the lid and blend everything into a paste.
  • Blend the ingredients dry first then add milk and again blend into a fine paste.
  • Pan masala is already.
  • Take out the fresh cream into a bowl.
  • Add milk powder, powdered sugar, and mix well for about 4-5 minutes until milk powder is smoothly mixed with fresh cream.
  • Add pan masala and mix well again.
  • Take a glass or plastic container and transfer the ice cream mixture into it.
  • Garnish with tuffi frutti.
  • Close the lid and transfer the contents into the deep freeze for about 6-8 hours to set.
  • Pan ice cream is already.

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