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  • Writer's pictureRima Patel

Paan Icecream

Updated: Jun 18, 2020

I know it's not summer season yet but I am so obsessed with making homemade ice-cream which has unique flavors than our usual ones. We are huge fans of Indian Flavored Ice creams in my home and we get our favorite ones from our local grocery store all the time.

I wanted to make this PAAN flavored ice cream which I had the pleasure of trying sometime back but the complex flavors always made me bit hesitant. Let me give you a little trivia if you aren't aware of what is 'PAAN'. It is generally eaten as a MUKHVAS (mouth freshener) in India and there are several little shops where you get this little delicacy. It's not usual to have an ice cream of that same flavor and very unlikely that you make for the first time & it turns out to be amazing re-creating the same experience. However this ice cream did and it's going to give you a experience of eating Paan without those strong flavors hitting your palette if you are not a fan of eating it by itself and change your perception. So try it out and share your experience with me. Here is the list of ingredients and the quick process.

PREP TIME- 20-25 Mins SERVES- 6


3-4 Betel leaves (Large paan leaves)

1 8 OZ Box of Cool Whip

8 oz heavy whipping cream

1 cup finely chopped Tutti frutti

3/4 cup Gulkand finely chopped

1 teaspoon fennel seeds (roughly crushed)

1/4 teaspoon cardamom powder

1/4 tea spoon vanilla extract

1 14 oz can sweetened condensed milk

Take a steel bowl (chill in fridge for an hour) along with the heavy whipping cream. Take your betel (paan leaves) chop them roughly and make a paste out of 3-4 of them adding little water in a blender.

Take out the chilled steel bowl with heavy whipping cream and with a stand mixer or your blender whip it for 5-6 mins till the heavy cream turns thick like whip cream. Add the box of cool whip and very very gently fold it together.

Add in the pan leaves paste, tutti frutti, fennel seeds, vanilla extract, cardamom powder, gulkand & sweetened condensed milk and again fold everything together very gently. Pour the ice cream mixture in a deep plastic container or steel or metal loaf pan. Garnish with some chopped Paan leaves and some tutti frutti and freeze overnight. You can even pour this into kulfi molds or popsickle maker to make a kulfi shaped ice cream.

To serve the next day and leave it out for like 5-6 mins so its easier to scoop out.

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