Gulkand icecream aka rose ice cream is one of the most beloved and desired ice cream recipes in India during summer. Nothing can be a better treat to your close ones than this easy-to-make rose petal ice cream during these sunny days. It’s soft, creamy, refreshing, flavoured, luscious and perfect to quench the heat. This is a no cook ice cream prepared with only five basic ingredients, without using an ice cream maker and it gets ready to go inside the freezer in just 15 minutes. Isn’t it great?
Though gulkand is used to prepare myriad drinks and desserts in India and a few other South Asian countries but still many people are not aware of the term ‘Gulkand’.
Table of Contents
About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Gulkand ice cream (step wise photos)
Recipe Card
What is Gulkand?
Gulkand is nothing but a sweet preserve of rose petals which is traditionally done in India. In this preparation, the pink rose petals are slow-cooked with sugar to a thick consistency. Gulkand is a Persian name where the term gul means rose and kand or qand means sweet. Many people also call it rose jam.
Gulkand is used in myriad ways in Indian cuisine. It is one of the most important elements of mitha paan. Gulkand is also used to prepare kheer, cakes, muffins, milkshake, lassi etc. other than ice cream.
Gulkand has huge usage in Ayurveda and Unani medicines. Gulkand is a very good cooling agent and its consumption during the summer season is beneficial.
Gulkand icecream always makes me feel nostalgic and drags me towards the amazing memories of my old days. I prepare this decadent rose ice cream at least once every year without any second thought because it’s our family favourite. This homemade icecream recipe tastes way better than the market bought ones and is healthy too because artificial food colour, essence or preservatives are not added to it. The best part of the ice cream recipe is that it is a no churn ice cream recipe and is also not a custard-based ice cream.
Yes, that’s true. Many people think ice cream cannot get prepared without an ice cream maker and so they never attempt to prepare ice cream recipes at home. The ice cream maker is not a frequently used equipment in the kitchen. So, most of the people do not have ice cream maker at home. This gulkand icecream could be a perfect example for those who have never imagined an ice cream without ice cream maker.
Secondly, because it is a no-cook ice cream recipe, so you don’t need to stand in front of the gas during this summer to prepare the custard. Custard based ice cream is very delicate and must be handled with a lot of attention. Either you need to transfer the custard into the ice cream maker and prepare it as per the instructions provided or you need to beat the custard with a hand mixer every hour after removing it from the freezer until it freezes completely. According to me, a no cook ice cream recipe is much easier than classic custard-based ice cream and is a perfect recipe for the novice.
This gulkand icecream is quite easy and fun to prepare. In fact, grown-up kids can participate to prepare this divine under an adult’s supervision. It is an easy ice cream recipe which is prepared with five simple ingredients and gets ready within 15 minutes. It just requires enough time to get set into the freezer. After that, you can have it anytime and anywhere. All the ingredients required to prepare the rose petal ice cream are easily available in Indian stores.
Gulkand ice cream ingredients
Gulkand: It adds flavour and unique taste to the ice cream recipe.
Double cream: It provides body to the ice cream to make it fluffy and creamy.
Condensed milk: It provides richness and sweetness to the gulkand ice cream.
Rose syrup: The addition of rose syrup adds beautiful flavour and colour to the ice cream recipe.
Rose petal: It enhances the flavour and looks of rose ice cream.
Gulkand ice cream with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below in detail to make the recipe easier for you on the first attempt. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.
Tips to prepare perfect Gulkand ice cream
- Always use water droplets free utensils (I mean completely dry utensils) to prepare ice cream.
- Always use chilled cream for any ice cream recipe.
- If you stay in a hot place, then refrigerate the bowl where you are going to whip the cream.
- Beat the cream until stiff peaks occur. Don’t overbeat the cream or else it will become grainy in texture.
- Mix the condensed milk and gulkand with the whipped cream either with a hand mixer at the lowest speed or with a spatula delicately without deflating the cream.
- Always freeze the ice cream in an airtight container. You can use small ice cream paper cups with lids too for easy serving.
- You can add topping of your own choice to the top of the ice cream during the time of serving like dried rose petals, chopped nuts etc.
Frequently asked Questions
What is no-churn ice cream?
Many people are not familiar with the term no-churn. Simply no-churn means no ice cream maker. In short, the ice cream which is prepared without using an ice cream maker or ice cream machine is a no churn ice cream.
What is custard-based ice cream?
Custard-based ice cream is a cooked ice cream recipe where you need to prepare a thin and uniform custard using milk, cream, sugar and either corn starch or egg yolk. Many people use custard powder too instead of egg yolk or corn starch. This process is a little bit more complex than a no cook ice cream. Many factors like temperature of cooking, the thickness of custard, duration of cooking etc. need to be taken care of precisely to prepare the custard-based ice cream.
What type of equipment is required to prepare this no-churn Gulkand ice cream?
You would not require too fancy equipment to prepare this no cook ice cream recipe. You just need a hand mixer to whip the cream. No ice cream machine is required for the recipe.
How to store the Gulkand ice cream?
After getting set, the gulkand icecream can be stored in the freezer for 1-2 months in an airtight container. In case you want to restore any leftover portions, remember to close the container properly before putting back in the freezer.
How to make Gulkand ice cream?
To prepare the Gulkand icecream, first, take a large mixing bowl and pour the chilled double cream into it. It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
Start whipping the cream at low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.
Add condensed milk, gulkand and rose syrup, one by one into the whipped cream. Then mix it evenly with a hand mixer at the lowest speed. Be delicate at this stage and don’t over mix it.
After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of a spoon or spatula. Sprinkle some dried rose petals and close the lid tightly. Then transfer the tub into the freezer for at least 7-8 hours. If you like soft scoops, then 4 hours of refrigeration is enough.
Many ice cream recipes have already been shared in my previous posts. You may like a few of them.
Vanilla ice cream
Kesar pista ice cream
Mango ice cream recipe
Nolen gurer ice cream
..And Many more…
Ingredients:
1 cup = 250 ml
- 600 ml double cream, chilled
- ½ can of 397 gm condensed Milk, chilled (around ¾ cup)
- ½ cup Gulkand
- ½ tablespoon rose Syrup
- 1 teaspoon dried rose Petal, for sprinkling
Instructions:
- Take a large mixing bowl and pour 600ml chilled whipping cream into it. Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
- Start whipping the cream at a low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.
- Add ½ can of condensed milk, ½ cup gulkand and ½ tablespoon rose syrup, one by one into the bowl and mix it evenly with a hand mixer at the lowest speed. Mix it delicately at this stage and don’t over mix it.
- After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of a spoon or spatula.
- Sprinkle 1 teaspoon dried rose petal on the top and close the lid tightly.
- Transfer the tub into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours of refrigeration is enough.
Serving Instruction
Scoop out the Gulkand icecream into a bowl or in waffle cones. Top it with some dried rose petals. Serve immediately and enjoy the decadent dessert with your family and friends.
Ingredients
1 cup = 250 ml
- 600 ml double cream, chilled
- ½ can of 397 gm condensed Milk, chilled (around ¾ cup)
- ½ cup Gulkand
- ½ tablespoon rose Syrup
- 1 teaspoon dried rose Petal, for sprinkling
Instructions
- Take a large mixing bowl and pour 600ml chilled whipping cream into it. Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
- Start whipping the cream at a low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.
- Add ½ can of condensed milk, ½ cup gulkand and ½ tablespoon rose syrup, one by one into the bowl and mix it evenly with a hand mixer at the lowest speed. Mix it delicately at this stage and don’t over mix it.
- After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of a spoon or spatula.
- Sprinkle 1 teaspoon dried rose petal on the top and close the lid tightly.
- Transfer the tub into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours of refrigeration is enough.
KITCHEN TOOLS for the recipe:
Measuring Spoons
Measuring Cups
