Happy Holi!! My favourite festival of the year! We celebrate with our loved ones with bright colour, great food, cold drinks and love! Thandai is usually served as a drink, but I’m just taking it up a notch to serve it as ice cream. Best for this scorching heat! 🙂
This recipe is super easy to make, just needs a little patience to get the ice cream set. It doesn’t need an ice cream maker, so yay!
All you need are whipped cream, condensed milk and the thandi mix. Yoh can buy it or just make your own, super easy! Some nuts, poppy seeds, spices – you’re set!
Grind them into a fine (ish) powder and mix well with condensed milk. Then gently fold it into whipped cream. Told you it’s easy 🙂
Taste to adjust as needed and then set it in a loaf tin or any tray. Let it be in the freezer for at least 6 hours.
I made this for the first time, a few years ago, and it was a huge hit with friends and family alike. Especially the ones who knows and love the OG thandai 🙂
Thandai Ice cream
Ingredients
- 2 cups Whipping cream
- 400 ml condensed milk
- Pinch of salt
- 1/8 cup Almonds
- 1 tbsp Cashew
- 1/2 tbsp Poppy seeds
- 8 pieces Green cardamom
- 1/4 tsp Black peppercorn
- 1/2 tsp Fennel (saunf)
- 1/4 tsp Saffron strands
- 1 tbsp Dried rose petals
Directions
- Blitz all the ingredients except 1/2 tbsp rose petals and the salt – till you get a slightly coarse powder (go as fine as you can without it becoming a paste)
- Mix this into the condensed milk in a large bowl , with the salt
- In a cold bowl whisk the whipping cream till you get stiff peaks – around ten minutes
- Fold the condensed milk into the whipped cream in batches, don’t mix too vigorously
- Transfer to a loaf pan/baking tray and freeze for at least 6 hrs
- Let it thaw for 5-10 mins before serving . Sprinkle remaining dried rose petals on top
My Tuck Box 
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