Thandai ice cream is a creamy, homemade no-churn ice cream made using just 3 main ingredients cream, condensed milk, and thandai masala (powder). This delicious and eggless thandai ice cream is the perfect treat for the Holi festival!!
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I had some extra thandai masala left after making Thandai so decided to try thandai ice cream and can I say we are hooked!! including kids!
Rich, creamy, velvety, and delicious is what comes to my mind when I think of it.
A very easy recipe with few ingredients. The hardest part of this recipe is the wait while the ice cream freezes!!
It is just the perfect blend of thandai and ice cream and I am so excited to share it with you all! Make some this Holi and don't forget to share your pics with me!!
The temperatures are warming up so definitely check out our other favorite homemade ice cream flavors.
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This Thandai ice cream is
- eggless and creamy
- made using just 3 main ingredients
- no cooking needed
- quick and easy to make
- without ice cream maker
- full of thandai flavor
- melt in your mouth delicious and so addictive!
Thandai is an Indian drink made with sweetened milk and thandai masala which is a blend of exotic nuts, seeds, and fragrant spices.
It is traditionally made during the Holi Festival in India and is a summer favorite due to its cooling properties!!
This icecream is a fusion version of a basic ice cream base made with heavy cream and condensed milk and flavored with thandai masala.
To make it all you need to do is whip the cream until fluffy and mix in the condensed milk, thandai masala, and freeze. Thandai ice cream is ready!! But I like to add a few more touches to make it extra special.
Some saffron soaked in warm milk for that lovely yellow specks swirled throughout and garnish of dry fruits and rose petals which not only add some more flavor but also give a nice crunchy texture to the otherwise smooth icecream.
I promise, every bite will remind you of thandai and you will reach for more!! So let's see how to make thandai ice cream at home.
Recipe Ingredients
For the ice cream base - Heavy whipping cream, sweetened condensed milk, and salt (helps bring out the flavors).
Thandai masala - This is the star ingredient that will flavor our ice cream. So ensure it's good quality, especially if using store-bought. I am using homemade unsweetened thandai masala for this recipe.
For garnishing - optional but recommend, saffron soaked in warm milk (gives nice yellow color swirls), sliced nuts (almonds and pistachios), and dried rose petals.
Step by Step Method
Prep work
I use my kitchen aid stand mixer with the wire hook attachment to make the base. You can also use a hand mixer.
Put the stand mixer bowl and whisk attachment in the freezer 15 mins prior to making the ice cream.
Ensure the whipped cream is chilled and in the refrigerator until ready to use.
Soak some saffron threads in warm milk for at least 15-20 mins or longer for that nice yellow color.
To make Thandai icecream
1 & 2 - Using a stand mixer fitted with wire hook attachment, whip the cold whipping cream on medium/ high speed until soft peaks form (about 2- 4 mins).
3 - Turn off the stand mixer and add in the condensed milk, salt, and half a cup of Thandai masala powder.
4 - Turn on the stand mixer to high and whisk until the mixture is thick, fluffy, and forms stiff peaks (about another 2-3 mins). Turn off and take the bowl out.
5 - Transfer this fluffy thandai ice cream mixture into a freezer-safe, airtight ice-cream container with lid, or use your bread or loaf pan (like I did for this recipe).
6 and 7 - Sprinkle a table spoon of thandai masala and drizzle 1 tablespoon of saffron milk. Using the back of your spoon make swirls. This is optional and just helps get that saffron streaks throughout the icecream.
8 - Garnish with the remaining 1 tablespoon of saffron milk on top followed by some more sprinkle of thandai masala, sliced nuts (almonds and pistachios), and dried rose petals.
Close the lid airtight or seal air tight with cling wrap and immediately transfer to the freezer. Freeze for a minimum of 8 hours or overnight before eating.
Creamy, homemade no-churn thandai ice cream is ready!!
Serving suggestion
This ice cream will freeze solid so before serving take the container out and let it sit out for 10 mins which allows the ice cream to be scoopable.
You can serve it as scoops in a bowl or cones topped with more nuts and dried rose petal or simply cut into squares or slabs as they serve at Indian weddings. Either way is super delicious!!
Recipe Tips
Chill the whisk and bowl before you start whipping.
Whip the cream well for that creamy texture but do not over whip. Whip just until it starts to look fluffy, almost double in size and hold the shape (almost). Don't forget to
Over whipping will cause the cream to go to the butter formation stage which is not what we want for this recipe.
I prefer using homemade thandai powder to make this ice cream but you can also use your favorite store-bought thandai masala.
The garnishes are optional but highly recommend adding them. They add a nice crunch and flavor.
You can also mix in the nuts with icecream if you prefer more crunch.
Variations - you can also stir in some gulkand (rose petal jam) or white chocolate chips for making it more festive!!
To make Thandai popsicles or thandai kulfi, freeze in popsicle mould.
This recipe can be easily doubled. Store in two or more containers as needed for proper freezing.
Frequently asked questions
Yes, it might not be as fluffy as the stand mixer version but will still be good. To make Thandai ice cream without a stand mixer, just add the cream, condensed milk into a blender and blend to whip some air in. Add in thandai masala, transfer to. container, garnish and freeze.
Thandai ice cream can be stored easily for 2-3 weeks in the freezer. It can be stored longer but may result in ice crystals due to refreezing.
To minimize the formation of ice crystals in ice cream, use an airtight container to store ice cream, and place a plastic wrap touching the surface of the ice cream before you put the lid on. Also storing in smaller containers can prevent refreezing and hence the formation of ice crystals.
More Holi recipes
Hope you enjoy this creamy, no-churn Thandai Ice Cream!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what's cooking in my kitchen!!
Recipe Card
Thandai Ice cream
Equipment
Ingredients
- 2 cups heavy whipping cream cold (16oz)
- 1 can sweetened condensed milk 14oz, fat-free or regular
- ½ cup thandai masala unsweetened thandai powder
- ¼ teaspoon salt optional
For garnishing
- 2 tablespoon warm milk
- pinch saffron
- 2 tablespoon thandai masala
- 2 tablespoon sliced almonds
- 1 tablespoon sliced pistachios
- 1 tablespoon dried rose petals
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Instructions
Prep work
- Put the stand mixer bowl and whisk attachment in the freezer 15 mins prior to making the ice cream.
- Keep the whipped cream chilled and in the refrigerator until ready to use.
- Soak some saffron threads in warm milk for at least 15-20 mins or longer for that nice yellow color.
To make thandai ice cream
- Using a stand mixer fitted with wire hook attachment, whip the cold whipping cream on medium/ high speed until soft peaks form (about 2- 4 mins).
- Turn off the stand mixer and add in the condensed milk, salt, and half cup of Thandai masala powder.
- Turn on the stand mixer to high and whisk until the mixture is thick, fluffy, and forms stiff peaks (about another 2-3 mins). Turn off and take the bowl out.
- Transfer this fluffy thandai ice cream mixture into a freezer-safe, airtight ice-cream container with a lid, or use your bread or loaf pan.
- Sprinkle a tablespoon of thandai masala and drizzle 1 tablespoon of saffron milk. Using the back of your spoon make swirls. This is optional and just helps distribute that saffron streaks throughout the icecream.
- Garnish with the remaining 1 tablespoon of saffron milk on top followed by some more sprinkle of thandai masala, sliced nuts (almonds and pistachios), and dried rose petals.
- Close the lid airtight or seal airtight with cling wrap and immediately transfer to the freezer. Freeze for a minimum of 8 hours or overnight before eating.
- Creamy, homemade no-churn thandai ice cream is ready!!
- You can serve it as scoops in a bowl or cones topped with more nuts and dried rose petal or simply cut into squares or slabs. Either way is super delicious!!
ssgg says
hi Shweta,
I have been looking for something to make with Thandai powder and came across your icecream recipe.
It turned out heavenly. I had made thandai powder at home and using your 3 ingredients, made icecream as well.
Thank you for sharing such a beautiful and delicious recipe.
Shweta Arora says
Thank you! Glad to know you enjoyed it!
Nirja says
Can I use thandai syrup?
Shweta Arora says
Hi Nirja, I haven't personally tried it with thandai syrup but you can give it a try. Remember that the syrup is more liquid vs powder so too much of it can change the ice cream consistency. Start with little and fold in more gently as per taste. If you do try it, please share if it worked so it can be helpful to others. Thanks!
Smita s says
Thandai masala powder recipie
Shweta Arora says
Please see the recipe card - https://shwetainthekitchen.com/thandai-recipe/