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three scoops of thandai ice cream garbished with sliced almonds and dried rose petals in a blue bowl

Thandai Ice cream

Shweta Arora
Thandai ice cream is a creamy ice cream made using just 3 main ingredients and without ice cream maker. This delicious and eggless thandai ice cream is the perfect treat for Holi festival!!
5 from 1 vote
Prep Time 10 mins
Freezing Time 8 hrs
Total Time 8 hrs 10 mins
Course Dessert
Cuisine Indian
Servings 8
Calories 398 kcal


  • Stand Mixer


  • 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 threads
  • 2 tablespoon thandai masala
  • 2 tablespoon sliced almonds
  • 1 tablespoon sliced pistachios
  • 1 tablespoon dried rose petals


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!!


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. 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 nice crunch and flavor.
You can also mix in the nuts with ice cream 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!!
This recipe can be easily doubled. Store in two or more containers as needed for proper freezing.


Calories: 398kcal | Carbohydrates: 30g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 233mg | Potassium: 278mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1018IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg
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