No Churn Paan Ice Cream

There are numerous things that unite india, food being an obvious unifier. There is one edible item that has been a part of our culture for thousands of years. The betel leaf, popularly known as our beloved “Paan”, has not just been any food item that people have and forget. It is heritage, a cultural aspect of India that has its connoisseurs in every nook and corner, quite literally! Call me “desi” but I have a thing for “Paan”, and i am so happy that I have found my fix after making this ice cream. I made this Paan ice cream two years ago and since then it has been my favorite refreshing dessert of all time! It is actually so good that so far everyone that has tried, instantly fell in love!

If you follow my blog, you have probably seen many variations of the no churn ice cream. If you can find No Churn Mango Icecream, No Churn Kesar Pista Gulab Ice cream ( No Churn Saffron Pistachio Rose Ice cream), No-Churn Strawberry Ice Cream, and No-churn Caramelized Cashew Ice-cream. To be honest, the recipe is very simple and does not require any special equipment to prepare it either and quite easy to make. This is one of those recipes that you can make last minute for parties or gathering. Mostly when i have gatherings, I make this ice cream in the morning and its ready by dinner time. I hope you all get to enjoy this delicious Paan icecream and trust me when I say this, you will be going back for more and making this recipe often!


3/4 of (14oz) sweetened condensed milk can (adjust to your sweetness)

2 cups of heavy whipping cream

3-4 betel leaves- finely chopped

2-3 drops of green color( optional)

Paan Mukhvas (fresh) – easy option as easily found in grocery store or you can add each ingredients fresh that you like in your paan (gulkand, dates, tutti-frutti, fennel seeds, cardamom powder)


Use kitchen aid mixer or hand held mixer with whisk attachment. Add heavy whipping cream and beat on high until the mixture forms stiff peaks. Add condense milk, green color (optional), finely chopped betel leaf, and fresh Paan mukhvas or ingredients you like in your Paan. Gently fold into whipped cream until well combined. Pour into a steel freezer safe container and store in the freezer for next 4-6 hours. The ice cream will be firm and perfectly ready to be served.

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