Ladoo ice cream slice. Traditional Indian ladoos combined with hearty scoops of your favorite ice cream to create a family favorite. Boasting a delicious addition of ground cardamom takes it to the next level. You can’t go wrong with this foolproof recipe!
The intoxicating aroma of freshly made sweets is enough make anyone’s mouth water. I love combining them with other desserts to create stunning yet easy to make goodies. In fact, a decadent dessert can brighten your hearty meal with a sweet note.
Ladoo ice cream slice. Get ready to add a fusion touch to your festivities. This ladoo loaded ice cream slice is the perfect dessert idea for a leisurely lunch or dinner. With a ground cardamom flavor touch, it’s exceptionally great to sweeten your festivities.
Ladoo Ice Cream Slice Recipe
Make boondi - Boondi is actually the base of the classic ladoo and a delicious snack in both savory and sweet forms. If you are time poor, use crushed ladoos in this recipe. To make boondis, combine together gram flour and water to make a batter with ‘pouring’ consistency. Pass it through a ladle with small holes and deep fry. Now you have savory boondis. To make them sweet, soak in a little sugar syrup.
Prepare ice cream - Again, both store bought and homemade ice creams are perfect for this recipe. To save time, go with a good quality vanilla ice cream and spike it with ground cardamom.
Layer boondis and ice cream - The final step is layering the ice cream in a freezer safe container. Start with pressing down a layer of sweet boondis. When it sets, add cardamom ice cream and add more boondis. Let this set in the refrigerator for about 2 hours before adding a final layer of boondis. That way, you will get plenty of boondis in your ice cream slice.
Slice and serve - Allow the slice to freeze completely and then slice before serving. You can also roll them in your favorite nuts if you like.
More Indian Fusion Dessert Recipes:
Best Indian Fusion Desserts You Will Want to Make On Repeat This Festive Season
Ingredients
Sugar syrup:
- ▢ 1 and ½ cups white sugar
- ▢ 1 cup water
Boondis:
- ▢ 3 cups gram flour chickpea flour
- ▢ 1 and ½ cups water
- ▢ Oil for deep frying
Ice cream:
- ▢ 1 liter ice cream softened slightly
- ▢ 2 teaspoons ground cardamom
Garnish: (optional)
- ▢ Chopped nuts
- ▢ Dried rose petals
- ▢ Edible flowers
Instructions
Make sugar syrup:
- Combine together white sugar and water in a medium saucepan.
- Place the pan over high heat.
- Bring to a boil.
- Reduce heat to medium. Simmer, stirring constantly, for a minute or until sugar dissolves.
- Reduce heat to low. Simmer for about 2 minutes.
- Remove from heat.
- Keep sugar syrup hot.
Make boondis:
- Place flour in a bowl.
- Add water little by little to make smooth, lump-free batter. Set aside.
- Meanwhile, heat oil in a large frying pan over medium-high heat.
- Hold a perforated ladle or pan over oil.
- Pour a spoonful of batter into the ladle.
- Gently press down with a spoon to allow droplets of batter fall into hot oil.
- Fry boondis until they are golden. Drain.
- Add fried boondis to sugar syrup. Soak for about 10 - 15 minutes.
Prepare ice cream:
- Place ice cream in a large bowl. Stir in ground cardamom.
Layer ice cream:
- Line a square deep pan with baking paper or cling wrap, allowing it to overhang on two sides.
- Place one-third of boondi mixture over the base of the pan. Press down gently.
- Refrigerate for 30 minutes.
- Spoon ice cream over boondis.
- Level the surface.
- Top with half of the remaining boondis.
- Smooth surface. Refrigerate 2-3 hours.
- Top with remaining boondis. Freeze for 6 hours or overnight, until firm.
- Turn out onto a plate. Cut into slices and roll in chopped nuts. Serve immediately.
Video
Nutrition
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Ingredients
Sugar syrup:
- ▢ 1 and ½ cups white sugar
- ▢ 1 cup water
Boondis:
- ▢ 3 cups gram flour chickpea flour
- ▢ 1 and ½ cups water
- ▢ Oil for deep frying
Ice cream:
- ▢ 1 liter ice cream softened slightly
- ▢ 2 teaspoons ground cardamom
Garnish: (optional)
- ▢ Chopped nuts
- ▢ Dried rose petals
- ▢ Edible flowers
Instructions
Make sugar syrup:
- Combine together white sugar and water in a medium saucepan.
- Place the pan over high heat.
- Bring to a boil.
- Reduce heat to medium. Simmer, stirring constantly, for a minute or until sugar dissolves.
- Reduce heat to low. Simmer for about 2 minutes.
- Remove from heat.
- Keep sugar syrup hot.
Make boondis:
- Place flour in a bowl.
- Add water little by little to make smooth, lump-free batter. Set aside.
- Meanwhile, heat oil in a large frying pan over medium-high heat.
- Hold a perforated ladle or pan over oil.
- Pour a spoonful of batter into the ladle.
- Gently press down with a spoon to allow droplets of batter fall into hot oil.
- Fry boondis until they are golden. Drain.
- Add fried boondis to sugar syrup. Soak for about 10 - 15 minutes.
Prepare ice cream:
- Place ice cream in a large bowl. Stir in ground cardamom.
Layer ice cream:
- Line a square deep pan with baking paper or cling wrap, allowing it to overhang on two sides.
- Place one-third of boondi mixture over the base of the pan. Press down gently.
- Refrigerate for 30 minutes.
- Spoon ice cream over boondis.
- Level the surface.
- Top with half of the remaining boondis.
- Smooth surface. Refrigerate 2-3 hours.
- Top with remaining boondis. Freeze for 6 hours or overnight, until firm.
- Turn out onto a plate. Cut into slices and roll in chopped nuts. Serve immediately.
