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tutti fruitti ice cream
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4.34 from 3 votes

Homemade tutti frutti ice cream

Homemade tutti frutti ice cream is a treat you will enjoy time and again. Share the love!
Prep Time15 mins
Cook Time30 mins
Resting time6 hrs
Total Time6 hrs 45 mins
Course: Ice cream
Cuisine: Indian
Keyword: homemade tutti frutti ice cream, tutti frutti ice cream
Servings: 8


  • hand blender
  • whisk
  • saucepan


  • ¼ cup paneer from 1.5 cup milk
  • 2 tablespoon milk( for mixing with paneer, tapioca flour)
  • 3 tablespoon tapioca flour/ custard powder
  • ½ cup rose syrup or roohafza
  • ¼ cup sugar optional,depends on sweetness of your rose syrup
  • 1.5 cup milk
  • 1.5 cup cream thickened full cream, min. 35% fat.
  • ½ cup tutti frutti


  • Mash the paneer or cottage cheese with a spoon.
  • Mix 2 tablespoon milk and 3 tablespoon custard powder/tapioca with paneer.Whisk well to ensure the mix is smooth. Keep it aside
  • In a pan, take milk and add cream,rose syrup/ Roohafza,sugar to it.
  • Let it come to a boil on a slow flame.Turn off the heat once it has come to a boil
  • Now, turn off the heat..Add the paneer slurry to the pan.  Whisk continuously and let it come to a boil,turn off the heat
  • Move it to a bowl with an ice bath(Fill a bigger bowl with ice & water, keep the second bowl with ice cream mix on top of it) so that it starts getting back to room temperature.
  • Once cool, chill it in the refrigerator for 1 hour. (Optionally, you may add natural food colour, if you want a stronger pink colour
  • Transfer the chilled ice-cream base to a container and cover it with a baking sheet. Chill it in a freezer for 1 hour.
  • Whip it with a hand blender for few seconds,transfer to a metal bowl ,cover with baking sheet and allow to freeze.Chill it in a freezer for 1 hours or until it has started to set.
  • Using a hand blender, blend the ice-cream again ,allow to freeze, repeat the same after 1 hour(optional)
  • Add tutti fruitt to this container,mix with a spoon,cover and allow to freeze untill set.
  • For best results,freeze the ice cream overnight or 4-6 hours.


If you are not able to scoop the ice cream , then let it rest for 5-10 minutes.
Also, do not run the freezer at the coldest/lowest temperature as that will result in a very hard ice cream and it will be difficult to scoop it..
If you want to cut the icr cream into slabs, then line the tin with baking sheet , so that you can get the whole block out easily.