Nutty Gulkand Honey Icecream – Rose Petal Jam Honey Icecream
Recipe type: Dessert
RecipeCuisine: General
Prep time: 
Total time: 
Serves: 6-7
A quick summer treat gulkand icecream (rose petal jam icecream)
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 200 ml full fat cream
  • 200 ml milk
  • 2 tbsp sweetened rose syrup ( I used Mapro brand)
  • 2 tbsp honey
  • 3 tbsp gulkand
  • 3 tbsp pure rose water Or rose extracts
  • ½ cup rose petals (optional)
  • 1 tbsp rose essence Or saffron essence
  • ½ cup roasted Or toasted almonds and cashew nuts
How to make the recipe?
  1. Combine all of the above ingredients except nuts. Grind into a processor until all blends nicely.
  2. Add few roasted nuts and mix nicely. Keep the rest of toasted nuts aside.
  3. Place it in the freezer covered for 3 hours Or until firm. Once firm again grind the icecream into the processor until they all blend nicely.
  4. Now keep back into the freezer add the reserved toasted nuts on top. Freeze until firm. Once firm your gulkand iceccream is ready. Serve chilled with drizzled rose syrup.
1. You could bake almonds and cashewnuts at 180°C for about 10-12 mins. Crush them with your hands before adding them to icecream.
2. Please grind the icecream mixture twice for better impact and results. Gulkand tends to settle down at the base. hence it's important to grind twice.
Nutrition Information
Serving size: 6 to 7 people
Recipe by Flavors of Mumbai at