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Thandai Ice Cream

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Adjust Servings:
For Ice Cream
400 g thick cream
½ cup milk
2 tbsp thandai masala
200 g condensed milk
1 tbsp dried rose petals (optional)
2 tbsp chopped pistachios (optional)
For Thandai Masala
5-6 pistachios
½ cup cashew nuts
¼ cup almonds
6 cardamoms
15 peppercorns
2 tbsp melon seeds
2 tbsp dried rose petals
2 tbsp fennel seeds
1 tbsp poppy seeds
10-15 saffron strands (kesar)

Nutritional information

152.41 g
47.68 g
133.2 g
686 mg
296 mg

Thandai Ice Cream

  • Veg
  • 45 mins
  • Serves 4
  • Easy


  • For Ice Cream


The scorching summers are here, and the longing for ice cream is unquenchable. It is almost that time of the year when you want to step outside your house the next minute and treat yourself to ice creams. So why not make some at home yourself? And the best one to start with would be this creamy, nutty ice cream. Yes! It is thandai ice cream. Best known during the festival of Holi, this ice cream flavor is your perfect “go-to” this summer. Preparing this during parties or celebrations will have your family eating out of your hand. Here is the recipe of this mouth-watering Ice Cream.

Health Benefits:

Thandai is known to cure constipation because of the poppy seeds used in it. It relieves gastro irritation. Poppy seeds contain the right amount of fat, minerals, fiber, protein, and calcium.

Thandai also improves digestion because of the fennel seeds used in it. These along with cooling down the body also immensely enhances the digestive system of the body. This is very much needed because summers have the mercury shooting high and body faces quite a lot of trouble.

The melon seeds used in the Thandai Ice Cream is a natural energizer. The nuts we use in the thandai do the same. The peppercorns in the Thandai Ice cream are great energy boosters.

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How to make Thandai Ice Cream

  • Grind all the ingredients mentioned under thandai masala in a grinder till it becomes a smooth powder.
  • In a pan, add half of the milk, two tablespoons thandai masala and half of the thick cream. Gently stir and bring the mixture to a simmer for 5 minutes. Set it aside to cool.
  • Add the remaining condensed milk and cream to the mixture.
  • In a hand blender, blend the whole mixture till creamy and light. Add the pistachios and rose petals as well.
  • Pour the whole mixture in a container which is freezer proof and freez it overnight. Garnish with pistachios before you serve.
  • Enjoy your summer.


The saffron used in the thandai ice cream derives its name from a Latin word called Safranum. While there are other people, who believe that it has gotten its name from an Arabic word called Zafaran which means yellow.

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