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!!