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Paan (Betel Leaf Chew) Ice Cream Recipe

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Paan Ice cream

Paan Ice cream

What Is Paan?

Paan is a traditional Indian digestive aid and mouth freshener that has been consumed after meals since olden times. It can also be eaten any time of day, not only after meals. It is readily available at paan shops in every town and city in India.

Today there are several kinds of paan available, which can be divided into two basic types:

  • Meetha paan, or sweet paan
  • Sada paan, or unsweetened paan

Within each of these two basic categories, there are various subtypes, but all paan contains the following basic ingredients: paan ka patta (betel leaf), katha (catechu paste), supari (areca nut), and choona (slaked lime paste).

About Paan Ice Cream

To make paan ice cream, we will use sweet paan. In this recipe, I have shown all the ingredients separately so that you can know which ingredients are used in preparing paan and its ice cream. You may add or remove any ingredient you like, although this combination will yield a very flavorful and refreshing ice cream.

To make it easier, you can buy ready-made meetha paan; ask the paanwala not to apply the lime and katechu paste and put only the ingredients mentioned in this recipe in the paan. You can then cut the whole paan into pieces and then grind it to a paste.

Lime and katechu may split the cream and milk, and hence it is not used in the paan used to prepare this ice cream.

Cook Time

Prep timeCook timeReady inYields

10 min

25 min

35 min

6-8 servings


  • 3/4 cup condensed milk
  • 1.5 cups malai (fresh cream)
  • 100 ml full-fat milk
  • 4 meetha paan patta (betel leaves meant for making sweet paan), buy the dark green leaves meant for sweet paan
  • 4 cardamoms, remove the seeds and discard the skins
  • 2 tablespoons gulkand (rose petal jam)
  • 2 tablespoons meethi saunf (sweetened fennel seeds)
  • 2 tablespoons meethi supari (sweetened chopped dried dates)
  • 2 tablespoons red lacha supari (sweetened & flavored fine strips of areca nut)
  • 1/2 teaspoon khushboo (peppermint or menthol powder)


  1. Place the bowl of fresh cream over a bed of ice and whip with a hand mixer until it forms soft peaks.
  2. Add the condensed milk and mix until it combines well with the fresh cream. Set aside.
  3. Cut the betel leaves into thin strips.
  4. To a blender or grinder, add the betel strips, cardamom seeds, gulkand, meethi saunf, meethi supari, red lacha, and khushboo. Add a little milk and pulse a few times to grind it coarsely, then add the remaining milk and grind to a fine paste.
  5. Add this fine paste to the cream and condensed milk mixture and stir it until it is fully combined.
  6. Pour this mixture into an airtight container and place it in the freezer for 6-8 hours or until it is firm.
  7. Your paan ice cream is ready. Scoop and serve.

Paan (Betel Leaf Chew) Ice Cream Recipe

© 2018 Rajan Singh Jolly

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