Thandai Ice-Cream

Colourful, flavourful and the most delicious ice-cream ever that takes only 10 minutes of your precious time and rest of the job will be done by the freezer of your refrigerator. It comes out very smooth & creamy in texture and heavenly delicious in taste!

Time: Preparation: 10 minutes Freezing: 6-8 hours


Serves: 8-10

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  1. Ingredients for Ice-Cream:
  2. 11/4 cup (300ml) double cream
  3. 3/4 cup (300g) sweetened condensed milk
  4. 3/4 cup (180ml) milk
  5. 1 tablespoon corn flour
  6. 2 -3 drops green food colour (optional)
  7. 1 tablespoon chopped pistachios (for garnishing)
  8. 1 tablespoon rose syrup for garnishing (optional)
  9. 1 tablespoon khus syrup for garnishing (optional)
  10. Ingredients for Thandai Powder:
  11. 2 tablespoons pistachios
  12. 12-15 almonds
  13. 1/2 teaspoon ground cardamom
  14. 1/4 teaspoon ground fennel seeds (saunf)
  15. 1/4 teaspoon poppy seeds
  16. 1 teaspoon dried rose petals (optional)


  1. Combine all the ingredients for thandai powder in a grinder jar and grind coarsely.
  2. Combine the cornflour with 2 tablespoons milk in a bowl to make a smooth paste. Heat the remaining milk in a thick-bottomed non-stick saucepan and bring it to a boil. When the milk starts boiling, reduce the heat to the lowest possible setting. Add the cornflour paste and cook low heat for 3-4 minutes while stirring continuously. Turn off the heat and keep aside.
  3. Combine the cornflour-milk mixture with cream, condensed milk, 1 tablespoon thandai powder and green food colour (optional) in a blender jar and blend till smooth.
  4. Pour half of this mixture in an ice-cream tin. Sprinkle 1/2 tablespoon of thandai powder. Pour the remaining mixture. Sprinkle half tablespoon of thandai powder on the top.
  5. Cover the tin with a plate or lid and put it in the freezer for 6-8 hours.
  6. Take it out of the freezer 5 minutes before serving. Dip an ice-cream scoop in hot water and use it to scoop out the ice-cream. Serve it in ice-cream or dessert bowls. Garnish with chopped pistachios.
  7. The last step is optional but makes the ice-cream look really colourful. Pour a teaspoon each of rose & khus syrup on the ice-cream and serve immediately.

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