1litervanilla ice creamstore bought, preferably use kwality or vadilal
8-10largepaan leavesfinely chopped
4tablespoonsgulkandalso known as rose petal jam
1.5teaspoonsmishrialso known as sugar candy
few drops green food coloroptional
desiccated coconutfor garnishing
Place your store bought vanilla ice cream on counter top for few minutes until it softens up and then transfer it to a large bowl. Whip the ice cream using a spatula.
Add chopped paan leaves, gulkand, candied fennel, mishri, chopped dates and mint extract. Also add few drops of green food color if you like.
Fold in everything together until well combined. Pour the ice cream back into the ice cream container/tub and freezer overnight.
Garnish the paan ice cream with coconut flakes and cherries and enjoy!
Add only few drops of mint extract. Too much of the the extract and the ice cream will become very mint-y so be careful.
Gulkand might be all clumped together. If that's the case, make sure to break it up into small pieces before adding to the ice cream else you will get big chunks of gulkand at it won't be distributed well throughout. You may use your hands for doing this.
I have used egg-free Indian brand vanilla ice cream here.