Thandai Ice Cream

  • Author: Reetika Mitra
  • Prep Time: 15 mins
  • Total Time: 8 hrs 15 mins


The Holi Special



  • 1/3rd cup Cashews
  • 1/3rd cup Almonds
  • 1 Tbsp Fennel Seeds
  • 2 Tbsp Poppy Seeds
  • 1 Tsp whole Black Peppercorns
  • 20 Green Cardamoms
  • 2 Tbsp dried Rose petals
  • 1 generous pinch of Saffron strands

Ingredients for Making the Ice Cream  :

  • 800 ml thick whipping Cream (kept cold in the refrigerator)
  • 1 can Condensed Milk (sweetened)
  • ½ cup Thandai Powder (feel free to add more as per your taste)
  • 1 Tsp Saffron (soaked in 2 or 3 tbsp warm milk)
  • A few drops of Vanilla Extract or Essence

Ingredients for the Topping of the Ice Cream  :

  • ½ Tsp Saffron (soaked in 1 Tbsp warm milk) – Optional
  • Chopped pistachios and dried rose petals – Optional


Instruction for the Thandai Powder Mix:

  1. To make the Thandai powder add all the ingredients under Thandai Powder Mix into the grinder jar.
  2. Grind together to a smooth powder. Store away in an airtight jar, ready to be used.

Instruction for the Ice Cream :

  1. Whip the cold whipping cream in a large bowl kept over a tub of ice using a hand blender or a cake beater. Whip cream till it stands in peaks.
  2. Add the can of sweetened condensed milk and fold it in to mix well.
  3. Next add the Thandai powder along with the saffron soaked milk. Blend together until smooth.
  4. Pour into an airtight container and freeze. I have used a loaf tin and sealed it with a cling film. You may also use containers like Tupperware that comes with fitting lids.
  5. When the ice -cream is semi frozen spread over the saffron soaked milk and decorate with pistachios, almonds and rose petals. This is an Optional Step.
  6. Freeze the container for 8 -10 hours or overnight till your ice cream set and frozen.
  7. Scoop your ice cream into bowls and enjoy right away!


You can use any regular whipping cream, even Amul will do.


  • Serving Size: 8
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