This Homemade Rasmalai Ice Cream is rich, creamy and nutty with rasmalai chunks in each bite. And guess what? You don’t need any special equipment to prepare this rich and creamy no-churn version. It’s also egg-free, which means you don’t need to prepare a custard. You basically whisk everything together, stick it in the freezer, and enjoy!
A summertime staple, a late-night favorite, a cure-all for nearly any bad mood and the perfect treat for all celebrations. Any time is the right time for ice cream.
It is definitely scream-worthy!
Don’t you worry, this recipe does NOT require a ice cream machine or any crazy method of making ice cream, its the most simple and easy recipe you’ll ever need this summer to make this mouth watering ice cream.
WHAT IS RASMALAI?
Rasmalai is a very popular Bengali (Indian) dessert. ‘Ras’ (रस) means juice and ‘malai’ means fresh cream. In this dish, ‘Malai’ ( मलाई ) is flattened cottage cheese balls cooked in sugar syrup and then later soaked in rich thick and creamy milk syrup known as ‘ras’.
Rasmalai, a very popular Bengali delicacy is prepared from cottage cheese patties cooked in sugar syrup and soaked in rich and creamy thickened milk, flavoured with saffron and cardamom powder. Traditionally whole milk is boiled for a long time stirring regularly until milk reduces to almost one third of its original quantity. Rasmalai is considered as royal sweet in India, often served in weddings and other parties, it is one of the most preferred dessert during festive season. It tastes best when served chillied and garnished with dry fruits.
INGREDIENTS FOR RASMALAI ICE CREAM:
This rasmalai ice cream is seriously so simple to make. All you need to make this :
- Rasmalai and milk – You can use homemade rasmalai or store-bought on efor this recipe.
- Condensed Milk – Be sure to buy sweetened condensed milk and not evaporated milk. There’s no added sugar in this recipe, so you need to get the sweet stuff!
- Heavy cream – you can also use half and half if you want to cut the fat levels down a little bit. Just like the milk though, it’ll be creamiest with heavy whipping cream.
- Saffron – it adds a rich rasmalai flavor.
HOW TO MAKE NO CHURN ICE CREAM AT HOME?
This easy homemade ice cream is made with just few ingredients and no ice cream maker is required!
Pour the heavy whipping cream into a chilled mixing bowl and whip on high-speed until stiff peaks form.
Whisk the condensed milk and rasmalai milk to smooth liquid. Gently fold them together using spatula until well combined.
Now add the chopped nuts, crushed saffron and chopped rasmalai, gently fold in.
Pour the ice cream into a freezer-safe pan, top it with some more nuts and freeze for 4 hours or preferably overnight.
TIPS TO MAKE DELICIOUS ICECREAM AT HOME:
- Use high-quality ingredients. When you’re working with such few ingredients, the better the quality, the better the end result will be.
- Keep it chilly! A cold bowl and whisk plus super cold whipping cream will give you the best homemade whipped cream for an even better ice cream.
HOW TO STORE HOMEMADE ICE CREAM?
This ice cream will keep in the freezer for at least 2 weeks. Just be sure to keep it tightly wrapped or tightly seal with lid so it doesn’t dry out and get gummy, or pick up any funny freezer odors.
Here are a couple of tips to make sure the ice cream stays fresh!
- Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
- Store in a flat container instead of a deep container.
- Store towards the back of the freezer (not the door) so the temperature stays the same.
- This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.
HOW TO SERVE THIS ICE CREAM?
Serve this rasmalai ice cream on cones, in a dish, top it with rasmalai, etc.!
This homemade ice cream is the perfect ice cream for serving with cakes, pies, and fruit crumbles or cobblers, or galatte and it’s also great for enjoying all on its own with some fresh fruits/nuts or in your favourite ice cream cone.
Other Homemade Ice Cream Recipes To Try,
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Rasmalai Ice Cream
Ingredients
- 1 pint heavy whipping cream
- 14 oz sweetened condensed milk
- 5-7 rasmalai
- 1/4 cup rasmalai milk
- 1 tsp saffron
- 1/4 cup chopped pistachios optional
Instructions
- Pour the heavy whipping cream into a chilled mixing bowl and whip on high-speed until stiff peaks form.
- Whisk the condensed milk and rasmalai milk to smooth liquid. Gently fold them together using spatula until well combined.
- Now add the chopped nuts, crushed saffron and chopped rasmalai, gently fold in.
- Pour the ice cream into a freezer-safe pan, top it with some more nuts and freeze for 4 hours or preferably overnight.
- Enjoy with your favorite toppings!
Notes
- To make scooping easier if the ice cream is left in the freezer for a long time, simply leave the ice cream at room temperature for 20 or so minutes before scooping, and scoop with a spoon dipped in hot water.
- Cover the ice cream with plastic wrap before you put the container lid on it. This prevents ice crystals from forming on the top of the ice cream.
- Store in a flat container instead of a deep container.
- Store towards the back of the freezer (not the door) so the temperature stays the same. This ice cream freezes best in a normal refrigerator-freezer, and will become too hard if stored in a deep-freeze freezer.
- I pop my glass or metal mixing bowl into the freezer for 15 to 20 minutes prior to making whipped cream. This helps it whip up faster.
- You can use store-bought rasmalai too in this recipe.
