Tear the leaves into small pieces.

In a blender add paan leaves, cherries, gulkand, powder sugar and 2 tbsp whipping cream.

Grind coarsely and keep that aside.

In a large bowl add fresh cream and beat for a minute and then add whipping cream, beat for 2 to 3 minutes.

Now add paan paste beat until well combined.

Transfer the ice cream into a dish and freezer overnight.

Scoop & garnish with cherries.