Vegan Jamun Icecream – A ridiculously easy 4 ingredient recipe!! Smooth, creamy and so refreshing, this icecream is a wonderful summer treat.
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. The indifference turns into love when they eat jamuns in the form of nicecreams, or smoothies or puddings, or this lovely no-churn icecream!
Let’s talk a little about jamuns ( also known as Java Plums)here, shall we? It’s known for its shiny black/purple color and astringent taste. You’ll see a ton of street vendors selling them these days. Jamuns are popularly consumed dipped in black salt ( Kala namak).
Why is Jamun good for you?
They have amazing health benefits and 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 hemoglobin count. The fruit’s rich iron content acts as a blood purifying agent. A high dosage of vitamin C boosts immunity levels in the body to help fight common seasonal problems. It also has a strong antioxidant property which prevents free radicals harmful effects, premature aging, and infections. A good reason to try some now?
Back to the vegan Jamun icecream 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. I use either without finding any discernible difference between the two, in terms of taste.
Also, go ahead and use honey here if you want. If you want, keep the sweetener out completely and add some soaked dates.
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.
- This ice cream 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.
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Vegan Jamun Icecream
- 2 cups Jamun ( Java Plums) pitted and chopped
- 3 Bananas diced and frozen
- 3-4 Tbsp Maple syrup/ Honey
- 400 ml Coconut cream, chilled Chill for at least 24 hours, drain off the liquid and use only the hardened cream
- Add all the ingredients to your blender. Blend until smooth and lump free. Taste and adjust for sweetness.
- Pour into a freezer proof container and freeze for at least 8 hours until firm.
- You may want to blend the semi frozen mixture in the blender to make it extra creamy and freeze it again. Enjoy!