Do I need to shout out my love for jamuns every season? Yes, I believe so!! 🙂
While everybody is talking about mangoes ( don’t get me wrong, I am too!) , not too many pay attention to this gorgeous plump juicy fruit that thrives in this monsoon season. And like many others, my family isn’t particularly fond of it either..its a different story when I turn it into compotes, smoothies, nice creams, popsicle, cooling drinks or like I did today into vegan Jamun ( Java Plum) Icecream…a ridiculously easy 4 ingredient recipe!!
Lets talk a little about jamuns here, shall we? It’s known for its shiny black/purple colour and astringent taste. You’ll see a ton of street vendors selling them these days. They are popularly consumed dipped in black salt ( kala namak). They have amazing health benefits. They are best known for their use in diabetes treatment. Diabetics are advised to eat this fruit in summers because of its low glycemic index. The fruit helps to convert starch into energy and keep your blood sugar levels in check. Its cooling properties aid in digestion. The presence of iron in the black plum is good to increase the haemoglobin count. The fruit’s rich iron content acts as blood purifying agent. High dosage of vitamin C boost immunity levels in the body to help fight common seasonal problems. It also has strong anti-oxidant property which prevents from free radicals harmful effects, premature aging and infections. Good reason to try some now? 🙂
Okay, now back to the recipe – I like to use coconut cream/ milk in my ice creams as I’m lactose intolerant. You can, by all means, use regular cream if you like , we aren’t really saving any calories with the coconut cream. Also, go ahead and use honey here if you want. I use either without finding any discernible difference between the two, in terms of taste. This is such a fun and easy recipe, so versatile too. Make it with any fruit of your choice, put any add-ins – chocolate chips, dry fruits, nuts etc. If you want, keep the sweetener out completely and add a some soaked dates.
- This icecream hardens up considerably in the freezer and needs to be thawed for about 15-20 minutes before eating.
- While it is creamy as is, I believe one whiz in the blender when its semi frozen will make it even more so. I didn’t do that, but for the next batch, I definitely will.
I hope you enjoy it as much as we did. I’d love to know how this turned out for you in a comment below. You can also share a picture on INSTAGRAM using #tashasartisanfoods.