Thandai Ice Cream - థండై ఐస్ క్రీం - Indian Recipes - గాయత్రి వంటిల్లు

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Recipe Text


    To make Thandai ice cream I have used an ice cream maker. Ice cream maker has a lid to which machine is attached. It has a paddle attachment which rotates while running. The lid with machine is fixed on a double layered bowl. Place the ice cream maker bowl in a big plastic bag and cover completely. To avoid ice formation inside the bowl when kept in freezer, we need to cover it fully with plastic bag. Place this bag in freezer for 24 hours to freeze the inner liquid of the double layered bowl. If there is sufficient place in freezer, place this ice cream maker bowl covered in plastic bag in freezer so that the freezing time is saved and one can make ice cream as and when required.


    • Milk – 1 Cup (250gms)
    • Cream – 1 Cup (250gms)
    • Milk Powder – 1Cup (150gms) {Skimmed Milk Powder}
    • Powdered Sugar – 1/2Cup (100gms) or to taste
    • Thandai Paste
    • For Thandai Paste:
    • Melon Seeds – 11/2Tbsp
    • Poppy Seeds – 3/4tsp
    • Sugar – 11/2Tbsp
    • Almonds – 18
    • Cashew Nuts – 12 (Whole)
    • Fennel Seeds – 1/4tsp + 1/8tsp
    • Cardamoms – 3
    • Black Pepper – 16
    • Saffron – A Big Pinch
    • Milk – 1/3Cup (80gms)

    Take all the ingredients listed for thandai paste into a blender and blend till smooth.

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    [For home made cream, please watch separate movie from my website]


    Take a wide mixing bowl and add milk powder and powdered sugar and mix well. Add milk in small quantity to the dry ingredients and mix to get a smooth paste. Then add remaining milk and mix well avoiding any lumps. Use a whisk to mix milk and milk powder mixture to avoid lumps. When the mixture is smooth add thandai paste and thick homemade cream. Now blend the mixture to a smooth consistency---to blend use a food processor or a hand/stick blender. Here I have used a food processor. Carefully blend the milk mixture to get a smooth texture. While blending, blend on low speed stopping at intervals so that one has control as the cream in the milk mixture may soon turn into butter. So blend carefully to a smooth texture. Take a wide bottomed steel box and transfer the ice cream mixture into it. Cover the steel box with a tight lid and place this box in freezer to chill the ice cream mixture. Adding chilled mixture in the ice cream machine sets the ice cream fast.

    Take a measuring jug which has pointed mouth as it helps in pouring the mixture into the ice cream machine easily. Once the ice cream mixture is thoroughly chilled remove the bowl from freezer. Using a whisk stir the ice cream mixture to avoid any lumpy frozen ice cream mixture at the bottom of the box. Now transfer the chilled ice cream mixture into the measuring jug. Ice cream mixture is ready to make ice cream.

    Bring out the packet from freezer and remove the ice cream maker bowl from it. Fix the lid and switch on the machine. When the paddle is rotating, add the chilled ice cream mixture slowly into the bowl through the opening. Ice cream sets fast as the bowl came from freezer and also the ice cream mixture is chilled. The rotating paddle breaks the ice crystals formed thus making the ice cream super soft.

    Generally when chilled mixture is used ice cream sets fast say in 10 to 15 minutes. However if the weather outside is too hot then it may not set easily. So after running the machine for 40 minutes I have switched it off and by then the mixture has thickened a bit. To further thicken the ice cream transfer the mixture from ice cream machine into plastic boxes and freeze. Carefully remove the paddle. Take a plastic box and transfer the prepared ice cream into the box using a ladle. Fill the box sufficiently with ice cream and cover it with a tight lid. Place the box in freezer and see that the box touches the bottom of the freezer to set fast. Transfer remaining ice cream also into boxes and freeze for 4 hours. After 4 hours remove the box from freezer and keep it at room temperature to soften a bit. Take a scoop and scoop out ice cream and place in ice cream cup. Fill the cup sufficiently with ice cream and serve immediately. The flavor of thandai paste with natural saffron color gives a fresh feeling.

    Points To Remember:

    Often we see the milk powder when not mixed well with milk forms lumps. So it is advisable to first mix milk powder, powdered sugar and milk with a whisk to remove all lumps.

    One can even blend all the ingredients together in a blender too but the cream turns into butter when blended for a long time (till smooth texture is obtained). So it is better to add cream lastly and just whip to mix so that we have control on the situation and avoid cream turning into butter. Once the cream in the ice cream mixture turns into butter the texture and taste of the ice cream gets spoiled.

    Freezing the ice cream bowl for 24 hours is necessary. If there is sufficient place in freezer, place this ice cream maker bowl covered in plastic bag in freezer so that the freezing time is saved and one can make ice cream as and when required.

    Use chilled ingredients if possible. For better results, chill the blended ice cream mixture in freezer till thoroughly chilled.

    Use skim milk powder but not the dairy whitener while using the milk powder. Adding skim milk powder gives body to the ice cream however if it is not available, add dairy whitener which gives soft textured ice cream.

    Adding powdered sugar mixes well without overbeating the cream which may turn into butter!!! Add powdered sugar according to taste. After blending the mixture taste it and adjust the sugar.

    Remember to add the ice cream mixture when the paddle is rotating. Do not first pour the mixture and then fix the lid and start the machine---as the bowl is frozen it sets fast and becomes difficult for the paddle to rotate---so first start the machine and then only pour the ice cream mixture in it.

    While removing ice cream from the ice cream maker bowl, do not use abrasive ladles---use soft rubber spatulas or plastic ladles.

    While making ice cream I have not set the refrigerator to the coolest temperature. I have set the fridge at normal level where we use it for daily needs. As I have used the ice cream maker it freezes and almost sets the ice cream---so it was not required to have fridge at the coolest temperature. So it took 4 hours to firmly set the ice cream after placing the plastic box in freezer. If the fridge is set at the coolest point, it may take further less time to set. Using aluminum containers or foil packs to chill or set the mixture, it freezes fast (within an hour).

    When ice cream is frozen it would be difficult to serve isn’t it? To ease this problem here is a tip. Place the ice cream box in microwave oven and heat on high power for 20 to 25 seconds to defrost depending on how hard the ice cream is. Observe that the ice cream softens in seconds to scoop out comfortably---but remember not to heat for long period otherwise it would melt.

    Generally we all know thandai drink. The combined flavors of fennel, cardamoms, saffron and black pepper gives a special fresh and silent taste. The melon seeds, cashew nuts and poppy seeds add little thickness with some flavor (KAMMATI RUCHI) in addition to the other spices in thandai paste. Saffron provides a natural color and we all know its special flavor which would enhance any dessert.

    Make this unique Thandai Ice Cream which does not require any toppings like sauces or nuts yet tastes very yummy!!!

    Enjoy !!!!!!!!!!!!!!
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