How to make Nougat Gulab Jamun Icecream -

Gulab jamun mixed icecream

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk (दूध),

Cuisine : Fusion

Course : Desserts

For more recipes related to Nougat Gulab Jamun Icecream checkout Kesari Indrayani, Rabri, Coconut Bread Pudding, Coconut Custard . You can also find more Desserts recipes like Pistachio Semolina Cupcake with Orange Syrup Dark Chocolate Balls Ghevar - SK Khazana Bread and Butter Pudding

Nougat Gulab Jamun Icecream

Nougat Gulab Jamun Icecream Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 3.30-4 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Nougat Gulab Jamun Icecream Recipe

  • Milk 1/2 cup

  • Cornflour/ corn starch 2 tablespoons

  • Cream 1/2 cup

  • Sugar 3/4 cup

  • Ice cream essence 3 drops

  • CMC 1 teaspoon

  • GMS (stabilizer) 1 teaspoon


  • Almonds 1/2 cup

  • Sugar 1 cup


  • Mini gulabjamuns 12-15


Step 1

Dissolve cornflour in a little cold milk. Heat the remaining milk in a pan. Meanwhile in another pan heat sugar with a few drops of water and caramelize. Add fresh cream to the boiling milk and mix. Add sugar and continue to boil.

Step 2

Add the dissolved cornflour and stir continuously to avoid lumps. Boil for ten more minutes. Strain through a muslin cloth. Add chopped almonds to the caramelized sugar and mix. Transfer the mixture onto a greased tray and spread evenly.

Step 3

When cooled remove the nougat and crush. Add icecream essence to the icecream mix and mix well. Dissolve GMS and CMC in a little water and add to the mixture and mix well. Strain again if there are any lumps remaining. Pour the mixture into an ice-cream tin.

Step 4

Add some crushed nougat, mix, cover with the lid and put in the deep freezer to set. Take out after an hour or two. Open the lid. sprinkle some more nougat on top. Again keep it in the deep freezer to set. To make gulab jamun ice cream pour the ice cream mixture into an ice-cream tin.

Step 5

Add some gulab jamuns, mix, cover with the lid and put in the deep freezer to set. Take out after an hour or two. Open the lid, add some more gulab jamuns on top. Again keep it in the deep freezer to set. Allow to set for ten to twelve hours. Demould, slice and serve when firmly set.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.