This Ras Malai Ice Cream recipe brings authentic South Asian flavor and texture to ice cream in a so-simple-it-hurts 20-minute recipe.
Ice cream is one of those quick and easy guilty pleasures that you can break out at any time of day for any occasion. Whether you’re going through a breakup and need to cry through a tub of Ben & Jerry’s or you want something sweet and refreshing to nightcap your meal, this Ras Malai Ice Cream is the new go-to ice cream you didn’t know you needed.
And no, you do not need an ice cream machine or any crazy-long, exhausting process to make this ice cream recipe. In fact, it is arguably one of the most simple and easy Indian fusion dessert recipes on my website.
Ras Malai is a traditional Indian dessert that is served cold and is actually my second favorite Indian dessert ever (in first place will always be gulab jamun). In Hindi, “ras” means milk and “malai” means cream. Directly translated, ras malai is something that is milky and creamy.
And trust me, the name lives up to the hype in the best way. (If you like this recipe, you’ll definitely like my Ras Malai Eclairs too!).
Traditionally, ras malai is made by curdling full-fat milk with something acidic to make an Indian cheese that forms the main component of the dessert. Then, it is drained, shaped, and cooked in sugar syrup to puff up and form gorgeous, spongy discs that eventually sit in sweet, thickened milk (rabri).
Since the dessert is originally made to be served cold, I wanted to infuse it into an ice cream flavor. However, I wanted to add the texture of a bite-size piece of ras malai to the ice cream.
Many Ras Malai Ice Cream recipes lack the beautiful texture of the spongey ras malai. They typically integrate the flavor of the traditional Indian dessert but neglect the richness of the Indian cheese.
Think of it like getting a brownie fudge ice cream and only ever getting spoonfulls of ice cream, and no brownie fudge pieces. Disappointing, right?
Another great thing about this recipe is that you find many plant-based, non-dairy alternatives to the ingredients in this recipe, so it’s generally friendly to anyone with any type of dietary restriction.
This Ras Malai Ice Cream pairs so well with a hot, spicy meal to cool your mouth down. You can serve it after a meal like Gravy Chicken or Paneer Momos with Spicy Kashmiri Chutney. My only warning is to be careful because you’ll want to eat this so fast you’ll get brain freeze!
Not only does it only take a few basic ingredients, but you don’t even have to make the ras malai from scratch. I use Nanak Ras Malai, which can be found at almost any Indian store. You can even use the “ras,” or the milk from the package, and incorporate it into the ice cream.
It is truly one of the easiest desserts to make, and if you like this, you’ll like the Gulab Jamun Gelato too! It has a whole different flavor and texture, but the same easy, simple steps.
Tips & Tricks to Make this Ras Malai Ice Cream
Is it even really a Table of Spice recipe if I don’t give you my favorite kitchen hacks to make your life easier?
You can make the Ras Malai Ice Cream the night before. Simply transfer the ice cream into a bread loaf pan and cover it tightly with plastic wrap and foil on top.
I really recommend the bread loaf pan because it’s wider and longer, and much easier to scoop out from than an ice cream pint. I personally love doing this because whenever I have guests over, I don’t need to struggle to dig cold ice cream out of a pint.
If you’re making this recipe for yourself or just want to store the ice cream more efficiently after you’re done serving guests, you can store it in a pint and put it in the freezer.
Here’s a great hack for a clean, easy ice cream serving. When scooping, always keep a bowl of hot water to dunk your ice cream scooper in. Leave it in hot water for 30 seconds before scooping any ice cream out, and you won’t have to fight the pint just to get a scoop.
I used plant-based heavy whipping cream for this recipe, as well as dairy-free, sweetened condensed milk. I purchased them at Whole Foods and trust me, you won’t even notice a difference in taste or texture.
In a small bowl using a stand mixer or hand help mixture, mix the heavy whipping cream until you have stiff peaks.
Slowly add the sweetened condensed mixture into the heavy whipping cream and fold it in.
Add some chopped up ras malai pieces and reserve the rest for the top. In a bread loaf pan add half of the gelato mixture to the pan and add some ras malai, add the remaining ice cream mixture on top and garnish with crushed pistachios and dried rose petals.
Cover the pan with plastic wrap, freeze for 6hrs or overnight for best results.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
