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.
More Indian sweets:
- Bread Gulab Jamun
- 2 Ingredient Rava Gulab Jamun
- Boondi Ladoo
- Mysore Pak (Chickpea Fudge)
- Beetroot Halwa
- Coconut Ladoo
- Layered Coconut Burfi
- Chocolate Stuffed Coconut Ladoo
- Moong Dal Ladoo
- Coconut Burfi Ice Cream
- Beetroot Halwa Trifle
Rabri recipe inspired by Tarla Dalal