Trust this Thandai Icecream to kick in those Holi vibes this year. It is really easy to make and requires no egg or Ice cream maker! Say bye to the heat with this ice cream that deserves to make it to every party this Holi season!
There is the sweltering heat and then there is holi. This thandai ice cream will help you with both. Ha. I'm talking creamy spoonfuls of cold ice cream when you take a break from rubbing colors, eggs, mud or whatever catches your fancy, on your friends. Because it's the season to get dirtaaaaaaaay!
I haven't played Holi in years to be honest. Neither have I had bhang thandai in a while. Because Denver isn't too fond of the festival and doesn't understand why people would want to rub colours on each other and then spend hours washing them off. He's going to hate me for telling you this but there are no secrets between you and me.
I'm hoping to change all that this year. I've a bunch of super enthusiastic friends who are already making plans. And this thandai ice cream has to make it to the partaaay!
Before this, I've always had store bought thandai syrup and had no idea making thandai masala powder at home was so damn easy! It's just a simple blend of spices. Takes about 5 minutes from start to finish if you have all the ingredients at hand, and you are ready to go.
You can always use store bought thandai powder, but I will not recommend using the syrup because it'll make everything too sweet.
The base of this ice cream recipe is just cream and condensed milk, and it's a simple proportion of 2:1. Pretty easy to remember if you want to try different flavors. There are no eggs in this recipe so strictly vegetarian, and it doesn't even need an ice cream maker. Simple enough? Which is why this made it to the blog.
I just finished an entire bowl, without the bhang of course. But the holi version...I'm not telling!
More Homemade Ice Creams:
Thandai Ice Cream (No Egg, No Ice Cream Maker)
For the Ice Cream
- 400 grams (1.67 cups) Heavy Cream
- 200 grams (0.67 cups) Condensed Milk sweetened
- ½ cup (122 g) Milk
- 2 tablespoons Masala Thandai
- 2 tablespoons Pistachio Chopped (Optional)
- 1 tablespoon Rose Petals Dried (Optional)
For Thandai Masala
- ½ cup Cashewnuts
- 5 - 6 Pistachio
- ¼ cup Almonds
- 15 Peppercorns
- 6 - 7 Cardamoms
- 2 tablespoons Melon Seeds Magaz
- 2 tablespoons Fennel Seeds
- 2 tablespoons Rose Petals Dry
- 1 tablespoon Poppy Seeds
- 10 - 15 Strands Saffron
- If making thandai masala on your own, grind together all the ingredients listed under thandai masala to a smooth powder.
- In a pan, add half the heavy cream, milk and 2 tablespoons thandai masala. Gently bring it to a simmer. Simmer for 5-7 minutes. Set aside to cool.
- Once cool to touch, add rest of the cream and condensed milk. Use a hand blender to whisk for 5 minutes till light and creamy. Mix in pistachios and rose petals if using.
- Pour the mixture into a freezer proof container and freeze for at least 8 hours or overnight. Top with more pistachios before serving.
- Thandai Masala: Ensure this masala is ground to a smooth powder. If it is coarse, it will give an odd mouth feel.
- Condensed Milk: I've used sweetened condensed milk to make this recipe. If you are using the unsweetened variety, you will have to adjust the sweetness by adding in sugar or jaggery. The quantity can be estimated according to your taste.
- Storage: As this ice cream is made without an ice cream maker, the churning process is skipped. This means that the longer it is stored, the less creamy it becomes. While it lasts good for up to a month in the freezer, it's best to consume it within a week.