Assemble the ingredients. Deseed the Jamuns and roughly chop them. Grind into a paste and set aside.

Add heavy cream in a bowl and whisk till it has soft peaks. Add condensed milk, jamun puree and mix well. This mixture will look purple, creamy and thick.

Freeze this mixture in an airtight container for 2-3 hours. Remove from the freezer and blend it again for a minute or until smooth. Add some chopped jamuns. Refreeze it to set in the freezer for 12 hours or until completely set.

Scoop out the ice cream once ready using an ice cream scooper and serve.