Gulab Jamun Ice Cream Bars

Serves 6

Time 10 minutes plus freezing time

Ingredients

2 x 570ml tub vanilla bean ice cream

1kg tin gulab jamun balls, syrup reserved 

1 cup pistachios, toasted

Dried rose petals, to garnish

Method

Take ice cream out of the freezer to soften. Roughly chop the gulab jamun and place it into a bowl.

Once softened, scoop the ice cream out and into the bowl with the gulab jamun. Add ½ of the pistachios and mix well to combine all ingredients together.

Grease and line a small slice tray with baking paper. Spread the ice cream mixture out evenly. Cover with cling film and place in the freezer until set.

Once set, remove from the tray and slice into desired size bars. Serve topped with a sprinkle of extra pistachios, dried rose petals and a drizzle of the gulab jamun syrup.