Thandai ice cream

Recipe by
Total Time:
6.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 1 litre - full fat milk
  • 300g - sugar
  • 20g - corn flour
  • 300g - cream
  • few strands of saffron
  • To be ground finely:
  • 1/4 cup - almonds
  • 2 tbsp - poppy seeds (khus khus)
  • 2 tbsp - fennel seeds
  • 1/2 tsp - cardamom powder
  • 20 - white peppercorns

How to Make Thandai ice cream

  • Dissolve the corn flour in 1/4 cup of cold milk. Keep aside.
  • Dissolve the saffron in 2 tbsp of warm milk. Keep aside.
  • Place the rest of the milk in a heavy bottom pan and bring it to a boil.
  • Add the sugar and simmer for 5 mins.
  • Add the dissolved corn flour and simmer for another 5 mins, while stirring continuously, till it is of a coating consistency.
  • Remove from the fire and allow it to cool completely.
  • Add the thandai flavouring to the milk.
  • Strain the mixture through a sieve.
  • Add the cream and dissolved saffron to the milk mixture. Mix well.
  • Pour the mixture into a shallow freezer-proof dish and freeze till slushy.
  • Remove and whisk until smooth and creamy.
  • Freeze again until firm for about 4 to 6 hours.