5 Indian-Inspired Ice Cream Recipes to Enjoy

Ice cream is the quintessential summer treat, offering a refreshing escape from the heat.

As temperatures rise, there’s no better time to indulge in frozen delights that bring a touch of creativity and cultural flair to your palate.

Why not elevate your ice cream experience by combining the traditional richness of Indian cuisine with the universally loved creamy texture of ice cream?

From the aromatic spices of masala chai to the luxurious sweetness of saffron and cardamom, these recipes are perfect for those looking to enjoy something beyond the ordinary.

Whether you’re hosting a summer gathering or simply treating yourself to a cooling snack, these inventive flavours promise to add a touch of exotic indulgence to your seasonal ice cream routine.

Paan Ice Cream

Paan ice cream combines sweetness with the slightly peppery flavour of paan leaves.

This fusion dessert has a vibrant taste and can be made for special occasions, such as festivals.

Given that paan is a popular Indian after-meal treat, this ice cream is perfect for dessert.

Ingredients

• 5 Paan leaves
• 1 tsp fennel seeds
• 1 tbsp gulkand
• 3 Dates (optional)
• 1 cup fresh cream
• 1/3 cup condensed milk
• 2 tsp tutti frutti (optional)

Method

1. Wash the paan leaves, remove the stems, and cut them roughly.
2. Place the chopped paan leaves in a mixer.
3. Add fennel seeds, gulkand, and deseeded dates to the mixer. Grind everything into a fine paste.
4. In a wide bowl, whip the cream for a minute using an electric beater.
5. Add condensed milk and the ground paan mixture to the whipped cream. Mix well.
6. If desired, add tutti frutti to the mixture and combine thoroughly.
7. Transfer the mixture to a container and freeze it for 6-8 hours.
8. Scoop out the paan ice cream and serve immediately.

This recipe was inspired by Jeyashri’s Kitchen.

Indian Butterscotch

Butterscotch ice cream is very popular in India and the essence in the country has a more pronounced caramel and buttery flavour compared to other countries.

This creamy dessert is flavoured with butterscotch but what makes it special are the chunks of crunchy praline.

The praline is made with sugar and nuts where the sugar is caramelised. Nuts are then added to it.

Once solidified, it is broken into small pieces and added to the ice cream.

Ingredients

• 2 cups double cream
• 300ml condensed milk
• 3 tbsp milk powder
• 1 tsp Indian butterscotch essence
• A drop of yellow food colouring (optional)

For the Praline

• ½ cup granulated white sugar
• 1/8 cup unsalted cashews, chopped
• 1/8 cup unsalted almonds, chopped

Method

1. To make the praline, heat a wide pan on medium-low heat then add sugar but do not stir it.
2. As soon as the sugar melts and caramelises to a light golden colour, carefully add the nuts and stir to combine. Immediately after stirring in the nuts, remove the mixture from heat.
3. Transfer the sugar-nut mixture onto parchment paper to cool. Alternatively, you can use a greased bowl or plate. Allow the mixture to cool and solidify completely.
4. Once the sugar-nut mixture is fully set and hard, break it into pieces and place them in a food processor.
5. Pulse a few times until you have a mixture of powder and coarse pieces. Avoid turning it into a fine powder, as you want some larger chunks for texture. Set the praline aside.
6. To make the ice cream, place the mixing bowl of your stand mixer in the refrigerator along with the whisk attachment for 20 to 30 minutes.
7. After chilling, take out the bowl and add double cream. Using the wire whisk attachment of your stand mixer or a hand mixer, beat the cream until soft peaks form. Set it aside.
8. In a large bowl, combine the condensed milk, milk powder and Indian butterscotch essence. Mix until everything is well combined. You can add a drop of yellow food colour if desired.
9. Gently fold some of the whipped cream into the condensed milk mixture using a spatula. Gradually add the rest of the whipped cream in parts, mixing slowly after each addition.
10. Once the whipped cream and condensed milk mixture is well combined, add the praline. Mix the praline into the ice cream base using a spatula until well incorporated.
11. Transfer the ice cream mixture to an ice cream container or any container suitable for freezing. Freeze for 6 to 8 hours or preferably overnight.
12. Serve the butterscotch ice cream in a cone or cup, and sprinkle some reserved praline on top for extra crunch!

This recipe was inspired by Cook with Manali.

Masala Chai

Masala chai is a staple drink when it comes to Indian food and drink, so why not incorporate the flavours of this beverage into ice cream?

The slightly bitter and floral flavour pairs well with the creaminess of this dessert.

It is a great Indian-inspired twist on the popular coffee ice cream.

Ingredients

• 1½ cup full-fat milk
• 1 tsp minced ginger
• 5 unflavored black tea bags
• 2 cups double cream
• 400g sweetened condensed milk
• 2 tsp chai masala

For the Chai Masala

• 20 green cardamom
• ½ tbsp fennel seeds
• 12 Black peppercorns
• 2-inch cinnamon stick
• 1-2 Cloves (optional)

Method

1. Add full-fat milk to a saucepan on high until small bubbles form around the sides of the pot, making sure it does not boil.
2. Turn off the stove and add ginger and tea bags to the milk. Let it stand and infuse for 15 minutes.
3. Meanwhile, grind all the chai masala spices in a spice grinder to a fine powder.
4. After the tea bags have infused, use tongs to squeeze out all the flavor and liquid, then discard the bags. Strain the milk into a large bowl.
5. Add heavy cream, condensed milk, and chai masala. Whisk well to combine.
6. Chill the ice cream base for 2 hours. Then, transfer it to a glass container, cover it with foil or a lid, and freeze overnight.
7. Before serving, let it stand on the counter for about 6-8 minutes to soften. Enjoy!

This recipe was adapted from Sinfully Spicy.

Saffron-Cardamom Ice Cream

This easy recipe is made using just five ingredients.

Flavoured with lots of cardamom and saffron, the ice cream base comes together in only 10 minutes.

Ingredients

• 2 cups double cream
• A generous pinch of saffron strands, soaked in 30ml hot milk
• 400g sweetened condensed milk
• 2 tsp + ¼ tsp cardamom, coarsely ground
• ¼ cup pistachios, chopped

Method

1. Place the wire whisk attachment and steel bowl of your stand mixer in the refrigerator for about 20 minutes until chilled.
2. Add 2 cups of cream to the chilled steel bowl of your stand mixer.
3. Using the wire whisk attachment, beat the cream until it forms peaks. Be careful not to over-beat.
4. In a large bowl, add a can of sweetened condensed milk and ground cardamom, mixing with a spatula.
5. Add the saffron milk to the condensed milk. Mix well using a spatula.
6. Begin folding in the whipped cream. Start with a small amount, gently folding the whipped cream into the condensed milk mixture with a spatula, moving in one direction.
7. Gradually fold in the rest of the whipped cream in parts.
8. Once all the whipped cream is incorporated, fold in the crushed pistachios.
9. Transfer the ice cream mixture to an ice cream container or any freezer-safe container and freeze overnight until completely set.
10. Once set, scoop the ice cream into bowls and enjoy.

This recipe was inspired by Cook with Manali.

Ras Malai Ice Cream

Ras malai is a traditional Indian dessert commonly served at weddings.

It consists of sponge-like discs soaked in a sweet milk syrup flavoured with cardamom and saffron.

These well-known flavours and textures are incorporated into ice cream, resulting in a delicious sweet treat.

Ingredients

• 6 Egg yolks
• ½ cup sugar
• 1 cup heavy cream
• 5-7 saffron threads
• ½ tsp cardamom powder
• 1½ cup ricotta cheese (full fat)
• 1 tbsp lemon juice
• 1 tbsp crushed almonds and/or pistachios (optional)

Method

1. Heat a pot on medium heat and add one inch of water. Bring to a boil. Find a bowl that fits snugly over a pot without touching the water.
2. In the bowl, whisk together the egg yolks and sugar. Place the bowl on top of the pot, ensuring the heat is low.
3. Whisk vigorously for about five minutes, or until the mixture turns a pale yellow.
4. Once the custard has reached the desired consistency, remove it from the heat and let it cool.
5. Using an electric or hand mixer, whip the double cream until stiff peaks form. Once the custard has cooled, gently fold it into the whipped cream.
6. Soak the saffron strands in 1 teaspoon of hot water, then add them to the ice cream mixture.
7. Incorporate the ricotta, lemon juice, and cardamom into the mixture, and combine thoroughly.
8. Pour the mixture into a container, cover it, and freeze for at least 6 hours, or ideally overnight.
9. Optionally, garnish with chopped nuts then serve.

This recipe was inspired by Fatima’s Fabulous Kitchen.

These five Indian-inspired ice cream recipes offer a delectable journey into the rich and diverse world of Indian flavours, perfect for enhancing your summer indulgences.

Each recipe brings a unique blend of traditional spices and ingredients, transforming the classic frozen treat into something truly extraordinary.

As you experiment with these recipes, you’ll find that they not only satisfy your sweet tooth but also introduce a new dimension to your summer dessert repertoire.

So, embrace the season with these exotic flavours and elevate your summer to a whole new level of deliciousness.