Thandai Ice-cream

Homemade Sitaphal – Custard Apple Ice-cream
February 26, 2018
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Thandai Ice-cream is one of the quickest and easiest recipes for Holi celebration. You will just need four ingredients and no ice-cream churner to make this fluffy soft delicious ice-cream at home.

I am excited to share this recipe with you here, and the truth is, this was my first trial with this recipe. The recipe is influenced by our very own Indian vegetarian food/ recipe specialist Madam Tarla Dalal. We owe our voice of food media to this incredible lady. Many thanks to her for gracing the Indian food on visual media. A part of this Thandai icecream is influenced by her recipe and I added some of my ideas. Together it made an amazingly soft, fluffy, scoopable ice-cream which does not require any churner.


I had bought this ice cream churner, which works great, by the way. But I end up not using the churner, it makes me feel so silly because I was so much into buying a churner back then; as if I am a weird desperate woman, whose life is on stake without an ice cream churner. Pranav still teases me for not having used churner and making icecreams.

But the fact is recipes like this just does not need any of fancy churners to be delicious. If you remember my Sitaphal icecream, that was another fab recipe without churner. By the way, that recipe along with my interview was published in Better Kitchen Magazine. Happy me…

Homemade Sitaphal – Custard Apple Ice-cream


My churner story will continue and let’s get back to our yumlicious icecream. If you see, the making / the whole process will take only 15 minutes of your time. And then the prepared ice cream mix will need an overnight freezing time. It definitely fits into the category of the easy, quick Holi special recipes.

Mostly I have the stepwise pictures for you to follow, but apologies this time it was trial and the ice cream happened just perfect on the very first go. But no need to worry, it’s a kind of easy to make with not much fuss.


Some ingredient details and some points to consider when preparing the recipe are here, please go through them before you start to make:

1. First one- I had this Kesar Badam Thandai bottle, which was sent to me by my lovely bua (father’s sis) from Calcutta. Thank so much bua and so many hugs. Thandai is just incredible.

So my recipe has my bua’s Thandai. You can opt for this Guru Ji Thandai bottle. Guruji Badam Kesar Syrup, 750ml Quite a similar product, of course, it doesn’t have my bua’s love in it but will make a successful recipe. Now I know you are thinking that you have a bottle of Thandai at home.

You can very well use any brand, just make sure it’s of good quality. Because the ice cream is totally dependent on the quality and flavours of Thandai you use. If you like, what you have go ahead or just get a new bottle. Holi is coming, and the whole bottle will be used in no time.


2. We will be cooking milk and cornstarch together and will make a custard of it. Now, make double sure that you don’t get any lumps when making.

To avoid the lumpy situation – Combine cornstarch powder and 1/4 cup of the milk in a small cup first. Stir until smooth.

Heat the remaining milk in a saucepan over medium-low heat, and as it starts to boil, low the heat and add the cornstarch mix. You will need to stir constantly until custard thickens. You should be looking for a coating consistency.

If in case you can’t get it right – Process the custard through a fine mesh strainer, to remove any lumps, back into a clean pot and continue cooking your recipe.

Once the custard is ready, you will need to cool it to the room temperature. Cover with a piece of cling wrap, touching the surface of the prepared custard with the wrap. This prevents the skin formation on the top.

Then we add the Thandai to the cool prepared custard. And mix them both together.


3. Sugar – I didn’t add any extra sugar to the recipe. Two reasons – the Thandai we are using has sugar and the cream that I have used also was sweet.

Thandai will have enough sugar, no matter what brand you go for, but cream…..

Ok, so … I have used this brand called Tropolite, which is a non-dairy cream. It is available at Aarif if you are in Mumbai. If you are not … you will have to look for a heavy cream. Some heavy creams do need sugar for whipping. So you add sugar accordingly.

Amul will not work, and  If you have some local dairy near you, look there. You should be looking for something that can be whipped up, till stiff peaks.

You will need an electric hand-held beater with the whisk attachment to whip up the cream fully. Philips Daily Collection HR1459 300-Watt Hand Mixer (White and Beige)

4. You will have two bowls, one with the Thandai custard and other with the whipped cream. In the end just mix them both together and the ice cream will be ready for the freezer.

One last thing – keep the ice cream in a container with a lid for freezing. I also froze some into these fancy silicon moulds for my kids. So you can play around with the freezing style.


Note: you can also add some chopped almonds, saffron strands, some chopped pistachio to the recipe. I haven’t used any because my daughter doesn’t like nuts in the ice cream. But it adds a lot of texture to the ice cream and makes it more festive too.


1 ltr. full-fat milk

1/4th cup of cornstarch (cornflour)

1/3rd cup of Thandai syrup

4 cups of whipped cream (already whipped to the stiff peaks)


Dissolve the cornflour in 1/4 cup of milk. Keep aside.

Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.

Remove from the fire and allow it to cool completely. Add the Thandai syrup to the cool prepared custard.

Add the whipped cream and mix both of them together, using a hand whisk.

Pour the mixture into a shallow freezer-proof dish, cover and freeze.



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