Paan & Spinach Ice Cream Delight



A sweet treat


TIME: 30 mins



•  3 paan leaves (magai)
(about 4’’ in length)
•  ½ cup chopped spinach, boiled
•  1 cup cashews, soaked
•  1 cup of de-seeded dates
•  ¾ cup coconut milk
•  pinch of rock salt


•  2 tablespoons powdered dry coconut (gola)
•  1 tablespoon rose water (gulab jal)
•  1 teaspoon fennel powder
•  ½ teaspoon cardamom powder
•  ⅛ teaspoon clove powder


•  2 paan leaves, finely chopped
•  2 tablespoons rose petals


•  Soak 1 cup cashews for about 6 hours.
•  Prepare ¾ cup coconut milk.


1. Place all the base ingredients into a blender and blend until smooth. Make sure it is blended properly.
2. Add all the flavor ingredients into the same blender and blend again until smooth.
3. Transfer the mixture into a mixing bowl. Add the toppings and stir.
4. Pour the mixture into a steel container. Let it freeze for about 6 hours in the freezer.
5. Before serving, let the ice cream thaw for 10 minutes, until it becomes soft to scoop.
6. Serve cold.

Benefits of This Recipe:

  1. Nutrient-Rich Ingredients: Spinach provides essential vitamins and minerals, while cashews offer healthy fats and protein, making this ice cream a nutritious treat.
  2. Natural Sweeteners: Dates add natural sweetness and fiber to the ice cream, while avoiding refined sugars, making it a healthier alternative to store-bought options.
  3. Unique Flavor Profile: Infused with the flavors of paan, including rose water, fennel, cardamom, and clove, this ice cream offers a unique and exotic taste experience that will tantalize your taste buds.
  4. Dairy-Free and Vegan: With the use of coconut milk instead of dairy, this ice cream is suitable for those with lactose intolerance or following a vegan diet, providing a creamy texture without animal products.

Nutritive Value (Approximate per serving):

  • Calories: 250 kcal
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 5 g
  • Fat: 15 g
  • Vitamin A: 50% DV
  • Iron: 10% DV
  • Calcium: 2% DV

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