Take ice cream out of the freezer to soften. Roughly chop the gulab jamun and place it into a bowl.
2
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.
3
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.
4
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.
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