Jamun Ice Cream (Black Plum Ice Cream)

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Jamun Ice Cream (Black Plum Ice Cream) or Kala Jamun Ice cream is a dessert recipe that’s perfect for the season. This Ice cream has an exotic flavor with a bright natural purple shade that can lift up your mood and tempt you to have a second serving. Its creamy, smooth and rich in flavor. A must try if you have fresh Jamun available in the markets or a tree full of black plums.

Jamun Ice Cream – also known as Kala Jamun Ice Cream

I have this beautiful fruit growing all around in the neighborhood. It’s a fruit which is not available throughout the year, it is said to be a diabetics best friend and has so much goodness in every bite. I’m sure you’ve come across people saying lots of good things about this fruit. 

I’m personally not someone who loves eating black plums (Jamun), but I belong to a family who loves it. My mother always has a stock of it in the fridge during the season. Some purchased from the local markets and most of it sent over by loved ones. Since I had Jamuns so easily available I decided to make some Ice cream out of it and guess what? I absolutely love it !!

Its super creamy, not too sweet with the perfect fruit flavor and a bright gorgeous purple color. Everything about this recipe is WOwsome 

LET’S TALK INGREDIENTS

Jamun (Black Plums)

The star of this dessert is definitely this one and you want to make sure it’s at its best. When selecting Jamuns, make sure to choose the softer ones (ripe Jamuns). The softer ones are sweeter and taste great as compared to the harder lott. 

Remove the seeds from the Jamuns and roughly chop them. Grind it in a mixer to form a paste. This is what would give this easy Ice Cream the perfect flavor and color 

Fresh Cream 

Firstly, use good quality fresh cream. Moreover, I like to use full fat. Overseas, this one’s popularly known as whip cream. In Bombay, its sold as fresh cream. Basically, it’s not the cream used to cover a cream cake but the cooking cream we use to make chocolate ganache or pannacotta 

Milkmaid / Condensed Milk

Ah !! Who doesn’t like digging into a can of milkmaid? I’m a fan. This is the ingredient which adds sweetness with more creaminess to your Ice cream. I’ve mentioned a quantity which suits me best, however, I’d like you to adjust it according to your preference. Normally, I always make Ice cream one scale sweeter than my normal preference but feel free to adjust this one as per your taste

Churning Ice Cream (Homemade Jamun Ice cream)

Firstly, this one is a NO ICE CREAM-MAKER, ICE CREAM RECIPE. But we very much want the Ice cream to be creamy and smooth. So the best way to do it without an ice cream maker is by churning it in a food processor. Once I freeze the prepared Ice cream, I then put it in the food processor, churn it for about 1 min and refreeze it. So, do this twice and there you have smooth creamy Ice cream 

Ice Cream With No Ice Crystals

If you’re into making homemade ice creams, I’m sure you’ve come across times when the Ice cream has some Ice crystals in it. So, to avoid the ice crystals, let the ice cream freeze in an airtight container. Place this container in a plastic wrap and store in the freezer. This will keep your ice cream creamy and avoid direct contact with the moisture in the fridge. 

Jamun Ice Cream (Black Plum Ice Cream) Recipe 

Ingredients 

180 grams of Jamun/Black Plum (pulp)

250 grams milkmaid/ condensed milk

250 ml cold fresh cream, full-fat

Instructions

• Deseed the Jamuns and roughly chop them. Grind into a paste and set aside 
• In a blender, blend the cold cream for a minute. Add the Jamun pulp in the blender along with the milkmaid and blend for 2 mins (keep about 2 or 3 tablespoons of the pulp aside for later). This mixture should now be purple, creamy and thick
• Freeze this mixture in an airtight container for 5-6 hours. Once done, remove from the freezer and churn it in a blender for a minute or until smooth. Refreeze it and follow this step again (this is what makes the ice cream smooth and creamy)
• In an ice cream mold, randomly add the Jamun pulp that was kept aside, put it all over the sides of the mold. Pour the churned thick ice cream mixture into the mold and let it sit in the freezer for 12 hours or until completely set 
• Once done, unmold carefully and serve immediately 

Notes 

• If you do not have an ice cream mold, store the ice cream in the airtight container itself. Scoop out the ice cream once ready using an ice cream scooper 
• To unmold the ice cream from the ice cream mold, dip the mold into room temperature water making sure the water does not enter the ice cream. Press the bottom of the ice cream mold applying some pressure and pull off the ice cream from the top. 

Recipe Card – Black Plum Ice Cream Recipe

Jamun Ice Cream (Black Plum Ice Cream)

Author: Alisha R

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Course: Dessert

Cuisine: Indian

Keyword: black plum ice cream recipe, healthy mango icecream recipe, how to make icecream home, indian icecream, jamun icecream, jamun recipes

Calories: 213kcal

Adjust Servings Here: 8 popsicles

Jamun Ice Cream (Black Plum Ice Cream) is a dessert recipe that’s perfect for the season. This Ice cream has an exotic flavor with a bright natural purple shade that can lift up your mood and tempt you to have a second serving. Its creamy, smooth and rich in flavor. A must try if you have fresh Jamun available in the markets or a tree full of black plums

Ingredients

• 180 grams of Jamun/Black Plum pulp
• 250 grams condensed milk milkmaid
• 250 ml cold fresh cream full-fat

Instructions

• Deseed the Jamuns and roughly chop them. Grind into a paste and set aside
• In a blender, blend the cold cream for a minute. Add the Jamun pulp in the blender along with the milkmaid and blend for 2 mins (keep about 2 or 3 tablespoons of the pulp aside for later). This mixture should now be purple, creamy and thick
• Freeze this mixture in an airtight container for 5-6 hours. Once done, remove from the freezer and churn it in a blender for a minute or until smooth. Refreeze it and follow this step again (this is what makes the ice cream smooth and creamy)
• In an ice cream mold, randomly add the Jamun pulp that was kept aside, put it all over the sides of the mold. Pour the churned thick ice cream mixture into the mold and let it sit in the freezer for 12 hours or until completely set
• Once done, unmold carefully and serve immediately

Recipe Notes

If you do not have an ice cream mold, store the ice cream in the airtight container itself. Scoop out the ice cream once ready using an ice cream scooper

To unmold the ice cream from the ice cream mold, dip the mold into room temperature water making sure the water does not enter the ice cream. Press the bottom of the ice cream mold applying some pressure and pull off the ice cream from the top.

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Nutrition Information

Serving: 100g | Calories: 213kcal

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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In conclusion

Creamy Mango Kulfi

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