No churn rabri ice cream – A scorching summer’s day calls for refreshing and delicious desserts. So get ready to stock your freezer with this cooling Indian style no-churn ice cream recipe. Unleash your appetite to enjoy the sweet Indian pudding rabri turned into a divine ice cream!
In fact, there’s nothing more alluring than frozen treats on hot summer days. When summer arrives, my top priority is whipping up cool desserts to store in the refrigerator. But, you know, that’s apart from heading to the beach and enjoying the warmth of the sun.
I also love to combine different tastes, flavors and textures to create new variations of old classics. Today, I want to take you on a fusion adventure where one of India’s most favorite sweet, rabri or rabdi is transformed into a delectable ice cream.
So, the first part of this rabri ice cream recipe is, obviously, making rabri. Rabri or rabdi is an Indian style custard- like pudding usually made by cooking milk for a very long time. As the process is very time consuming, I decided to take a shortcut by using condensed milk and bread. In traditional rabri recipe, milk is simmered over low flame for a very long time to thicken it. But our shortcut method involves thickening milk really quick.
Now, to thicken milk quickly, we’ll need two special ingredients- bread and condensed milk. Remove the crusts of the bread slices, and tear them into small pieces. These go into a food processor to create fine breadcrumbs.
The next part is boiling milk, and adding breadcrumbs, condensed milk and sugar. When it comes to the amount of sugar you need in this recipe, you’ve to rely on your taste buds. I used around 2 tbsp sugar which was ideal for me. Remember condensed milk is sweet. So, you might want to add sugar wisely.
Now, simmer everything until the milk is thickened. And remember, constant stirring is essential. Once milk is thickened, stir in ground cardamom.
Next up, we’ll fold in the cooled rabri into whipped cream flavored with ground cardamom. Seriously, ground cardamom is the “bomb” in this rabri ice cream recipe. You won’t believe the depth of flavor it adds to the dish. Clearly, ground cardamom is a “must” in this recipe.
Freeze ice cream for about 6 hours or until firm.
And that final touch of honey is just heavenly. To be exact, this rabri ice cream is the most glorious and coolest way to end every summer day.
- 2 bread slices
- 2 cups milk
- 200 g (half can) condensed milk
- 2 tbsp white sugar
- ¼ tsp +a pinch of ground cardamom (cardamom powder)
- 2 cups fresh cream
- Remove the crusts from the bread slices, and tear into small pieces. Place in a food processor, and process into fine breadcrumbs. Set aside.
- Meanwhile, boil milk in a large saucepan. When it comes to boil, add condensed milk, breadcrumbs and sugar. Stir. Simmer over medium flame, stirring continuously, for 10-12 minutes or until the mixture thickens. Add ¼ tsp cardamom powder. Heat through. Remove from heat. Let the rabri or milk mixture cool. You can place it in the refrigerator to speed up the process.
- Using a hand held or electric mixer, whip cream until soft peaks form. Fold half of rabri or milk mixture and a pinch of ground cardamom into the cream. Add in the remaining rabri. Fold in gently.
- Transfer the ice cream to a large container. Cover tightly with aluminum foil. Place in the freezer, and chill for 4-6 hours.
- Before serving, top ice cream with honey.
Rabri recipe inspired by Tarla Dalal