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    Home » Cuisine » Indian Recipes

    Published: Mar 22, 2016 · Modified: Aug 29, 2020 by Richa · This post may contain affiliate links.

    Thandai Ice Cream (No Egg, No Ice Cream Maker)

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    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:

    • Baileys Chocolate Ice Cream
    • Lychee Cherry Swirl Ice Cream
    • Mango Cheesecake Ice Cream

    Thandai Ice Cream (No Egg, No Ice Cream Maker)

    Easy Thandai Ice Cream recipe for the perfect holi party! No churn, eggless and does not need an ice cream maker. Includes recipe to make thandai powder at home too.
    5 from 2 votes
    Print Pin Rate
    Course: Desserts
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 Portions
    Calories: 778kcal
    Author: Richa

    Ingredients

    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

    Instructions

    • 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.

    Notes

    1. Thandai Masala: Ensure this masala is ground to a smooth powder. If it is coarse, it will give an odd mouth feel. 
    2. 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. 
    3. 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. 

    Nutrition

    Calories: 778kcal | Carbohydrates: 49g | Protein: 16g | Fat: 61g | Saturated Fat: 29g | Cholesterol: 157mg | Sodium: 122mg | Potassium: 717mg | Fiber: 6g | Sugar: 31g | Vitamin A: 1690IU | Vitamin C: 6mg | Calcium: 371mg | Iron: 5mg
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    * This post may contain affiliate links.

    Reader Interactions

    Comments

    1. Graham says

      March 11, 2023 at 10:28 pm

      5 stars
      Absolutely delicious. Detailed, easy to follow recipe, this has become the family's favourite ice cream. Thank you.

      Reply
      • Rishika Komarla says

        March 20, 2023 at 3:33 pm

        I'm so glad. Thank you so much! 🙂

        Reply
    2. mothers day cake in Kolkata says

      April 19, 2022 at 10:21 am

      5 stars
      It was nice to go through your post. Thanks for sharing the recipe here. Keep up the good work.

      Reply
    3. Devya says

      September 25, 2017 at 6:53 pm

      Hi,

      Lovely recipe! When you say Heavy Cream, which cream do you mean? is it standard Amul cream with 25% fat?

      Reply
      • Richa says

        September 25, 2017 at 7:48 pm

        It'd be best to get Amul whipping cream because that doubles up in volume, but if you don't find it, standard Amul Cream works.

        Reply
    4. Richa Gupta says

      March 23, 2016 at 9:38 am

      Nidhi thanks for the lovely comment, and thanks for stopping by!

      Reply
    5. Richa Gupta says

      March 23, 2016 at 9:38 am

      Thank you Sundari

      Reply
    6. Richa Gupta says

      March 23, 2016 at 9:38 am

      Thanks Subhasmita

      Reply
    7. Nidhi says

      March 22, 2016 at 2:42 pm

      Richa this looks brilliant. The food, the photography & your taste for good kitchenware. You should have your own damn TV show!

      Reply
    8. Sundari Giri says

      March 22, 2016 at 12:46 pm

      Tempting...and the picture is so good, feel like scooping out from the bowl

      Reply
    9. Subhasmita says

      March 22, 2016 at 11:14 am

      You are killing me Richa.. I can imagine all the flavours here and it looks so creamy.

      Reply
    10. Richa Gupta says

      March 22, 2016 at 11:07 am

      Thanks Shibani 🙂

      Reply
    11. Shibani says

      March 22, 2016 at 10:29 am

      Yummy yummu icecream

      Reply

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    Hi I'm Richa! the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you.

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