Name: 4-Ingredient No-Churn Jamun Ice Cream: A Vibrant Taste of Summer
Prep time: 370 min
Total time: 370 min
Ingredients: 250 gm Jamun Fruit (about 12-15 fruits, fresh, or java plum, pitted); 1/2 cup Heavy Cream (cold); 1/2 cup Milk (cold); 1/2 cup Sweetened Milk (condensed, slightly less than ½ cup for a less sweet ice cream)

4-Ingredient No-Churn Jamun Ice Cream: A Vibrant Taste of Summer

Pv Iyer

UpdatedJuly, 2025

6 hours 10 minutes

1015 reads

4 from 3 votes

Fusion

About 4-Ingredient No-Churn Jamun Ice Cream: A Vibrant Taste of Summer

Cool off this summer with the vibrant taste of homemade Jamun Ice Cream! This incredibly easy, no-churn recipe captures the pure essence of fresh, juicy Jamun fruit in a creamy, dreamy dessert.

Made with just 4 simple ingredients and no artificial flavors or colors, every scoop boasts a naturally beautiful violet swirl. It's the perfect refreshing treat for a hot day or a special occasion.

And the best part? No ice cream maker is required! This crowd-pleasing dessert comes together effortlessly, so you can enjoy a taste of summer anytime.

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Recipe Time & More

Prep6 10

Total6 10

Calories34 kcal

Serves

Served AsDesserts

Ingredients

Jamun Base

▢ 250 gm Jamun Fruit about 12-15 fruits, fresh, or java plum, pitted
▢ 1/2 cup Heavy Cream cold
▢ 1/2 cup Milk cold
▢ 1/2 cup Sweetened Milk condensed, slightly less than ½ cup for a less sweet ice cream

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Instructions

Wash the Jamun fruit thoroughly and remove any dirt. Pit the fruit and roughly chop the pulp.
In a blender, combine the chopped Jamun pulp, heavy cream, whole milk, and sweetened condensed milk.
Blend until the mixture is completely smooth and the Jamun is fully incorporated. This creates a vibrant violet base for the ice cream.
Pour the mixture into an airtight container and freeze for 2 hours. This initial freeze helps to solidify the mixture.
After 2 hours, remove the ice cream from the freezer and blend it again. This helps to break up any ice crystals and create a smoother, creamier texture.
Return the ice cream to the airtight container and freeze for at least 4 hours, or preferably overnight, to allow it to fully harden.
Scoop and serve your delicious homemade Jamun Ice Cream. It's the perfect refreshing treat after dinner or a delightful party dessert.

Recipe Notes

Good To Know

For a velvety-smooth texture, strain the blended Jamun pulp through a fine mesh sieve before mixing it with the cream. This removes seeds and gritty skin bits, ensuring your ice cream is luxuriously creamy.
If you prefer a ripple effect and bursts of fruitiness, reserve a handful of chopped Jamun pieces and gently fold them in at the very end before freezing.
For a dairy-free version, substitute the cream and milk with coconut cream and a splash of almond or oat milk; use sweetened condensed coconut milk for a similar richness and sweetness.
To enhance presentation when serving, top each scoop with a few fresh Jamun halves or a drizzle of reduced Jamun syrup for a beautiful pop of color and added tang.

Expert Tips

For a more intense Jamun flavor, roast the fruit for a few minutes before blending. This concentrates the sugars and deepens the color.
Adjust the sweetness level to your liking by adding more or less sugar or sweetener. Taste the mixture before freezing and adjust accordingly.
If you don't have an ice cream maker, you can still make this recipe! Pour the mixture into a freezer-safe container and freeze for 2-3 hours. Every 30 minutes, take it out and whisk vigorously to break up ice crystals. Repeat until the ice cream reaches your desired consistency.