No-Churn Thandai Ice Cream
The no-churn thandai ice cream is mouthwatering, luxurious with ribbons of creamy texture and rich taste. And here’s the scoop – making it at home is fuss-free.
Servings: 10 Servings
Calories: 401kcal
Ingredients
- 3 1/3 cup Cream I used Amul cream
- 14 oz Sweetened condensed milk
- 1 tsp Saffron infused in 2 Tbsp warm milk
- 1/2 cup Thandai powder You can add more if you like
Topping ( Optional)
- 1/2 tsp Saffron infused in 1 tbsp warm milk
- Chopped pistachios and dried rose petals
Instructions
- Combine the cream, saffron-infused milk, and condensed milk in a blender.
- Blend until smooth.
- Stir in the thandai powder.
- Pour into an air-tight container and freeze.
If using the extra toppings
- When the ice cream is semi-frozen, swirl in the saffron-infused milk and then top with the chopped pistachios and dried rose petals.
- Return the container to the freezer for 8-10 hours or until frozen.
- Scoop out into bowls and enjoy!
Nutrition
Serving: 1 Serving | Calories: 401kcal | Carbohydrates: 24g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 72mg | Potassium: 224mg | Sugar: 24g | Vitamin A: 1289IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 0.2mg