You are here: Home > Course > Indian Desserts , Sweets > Low Cal Sweets / Desserts > Black Jamun Ice - Cream Black Jamun Ice - Cream by Tarla Dalal The enzyme 'jamboline' present in black jamun is considered to be a boon for diabetics. That makes this rich and creamy Black Jamun Ice-cream that is made with low-fat milk sweetened with sugar substitute and thickened with 2 tbsp of cornflour instead of fattening cream..a lovely treat for the diabetic sweet tooth! It is perhaps the tastiest way to derive the benefits of black jamun although it should ideally be had raw. 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Keep aside to cool completely.Once cooled, add the black jamun pulp and sugar substitute and mix well.Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.Scoop and serve immediately. Nutrient values (Abbrv) per servingEnergy43 calProtein2.6 gCarbohydrates7.7 gFiber0.6 gFat0.2 gCholesterol0 mgSodium33.4 mgClick here to view calories for Black Jamun Ice - Cream