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Chyavanprash-Infused Kala Jamun and Black Sesame Ice Cream

Inspired from the traditional Japanese black sesame ice cream, this Indo-Japanese fusion ice cream is perfect for lactose-intolerants as it is dairy-free. Chyavanprash is a naturally black, ancient Indian formula that has great health benefits. This paste is available in Indian provisional stores. You can also buy it online.


  • Fresh ripe, deseeded Kala Jamun (deep purple berries found in India during summers): 400 g
  • Patanjali Chyavanprash use any brand: 1 tbsp
  • Honey: 1 tbsp
  • Castor sugar:6 tbsp
  • Toasted black sesame seeds: 3 tbsp
  • Black salt: ¼ tsp
  • Silken tofu blitzed into a fine paste: 175 g
  • Black raisins: ½ cup
  • Dried blueberries: ½ cup
  • Few red peppercorns toasted black sesame seeds and a sprinkle of black salt for garnish
  • Sweet strawberry syrup for garnish optional, but recommended


  • Grind the toasted sesame seeds into a fine powder.
  • Mixture A: Marinate the deseeded Kala Jamuns for 20 min, with the black salt, Chyavanprash and honey. Make a fine paste with the sesame powder and sugar.
  • Mixture B: Soak the raisins and blueberries in water for one hour. Drain the water after one hour and grind it into a fine paste, adding the tofu paste in small quantities, until all the tofu is used up.
  • Mix mixtures A and B evenly with a whisk. Pour the mixture into a lock-n-lock container and refrigerate until set. Churn once in between.
  • To serve scoop out the ice cream in a plate and drizzle some strawberry syrup over it. Sprinkle some black salt and decorate with a few pink peppercorns and black sesame seeds!