Paan Ice-cream

Paan Ice-cream

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All the goodness of ice-cream flavoured with paan. A digestive dessert.

Paan Ice-cream recipe - How to make Paan Ice-cream

Preparation Time:    Cooking Time:    Total Time:     Serves 8 to 10.
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1 ltr full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) cream

For the paan flavouring
4 calcutta beetel leaves (paan)
1 tbsp lemon juice
6 dry dates (kharek), soaked overnight
1 tbsp fennel seeds (saunf) powder
1/4 tsp cardamom (elaichi), crushed
1/4 cup gulkand
a pinch of menthol


For the paan flavouring

    For the paan flavouring
  1. Wash the paan leaves and grind them into a fine paste along with the lemon juice in a food processor. Sieve through a strainer and keep the juice aside.
  2. Deseed and finely chop the kharek.
  3. Mix together the paan juice, kharek, saunf, cardamom and gulkand in a bowl. Keep aside.

How to proceed

    How to proceed
  1. Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
  2. Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes.
  3. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
  4. Remove from the fire and allow it to cool completely.
  5. Add the paan flavouring mixture and cream to the milk.
  6. Mix well and pour into a shallow freezer proof dish.
  7. Freeze till slushy. Remove and beat with a whisk until smooth and creamy. Add the menthol and mix well.
  8. Freeze again until firm for about 4 to 6 hours.

  1. Lucknowi saunf is smaller in size as compared to fennel seeds and more fragrant. It is available at most grocery stores and paan vendors.
Nutrient values (Abbrv) per serving
Energy383 cal
Protein6.1 g
Carbohydrates44.1 g
Fiber0.8 g
Fat17.9 g
Cholesterol17.8 mg
Sodium33 mg
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