Kesar Pista Ice Cream

Summers always calls for ice cream and here’s my first attempt at it, Kesar Pista Ice Cream. You’ll need handful of ingredients for this easy peasy recipe.

Also try: Strawberry Phirni, Kalakand, Gulab Jamun, Kaju Katli or Upside Down Pineapple Cake.

Course: Dessert

Cuisine: Indian

Servings: 6-8

Time: Preparation – 30 mins, Freezing –  8 hours or overnight, Total – 8 hours 30 mins.


  1. Whipping Cream – 2 cups
  2. Condensed Milk – 1 cup
  3. Saffron Threads – 20 
  4. Green Cardamom – 10
  5. Pistachios – 25
  6. Almonds – 15 
  7. Warm Milk – 1 tbsp.

PS: 1 Cup = 250 ml.

How to make Kesar Pista Ice Cream:

  1. Dissolve saffron threads in warm milk, keep aside
  2. Add seeds of green cardamom to a mortar-pestle and discard the pods. Crush them to a fine powder, keep aside
  3. In the same mortar-pestle, crush the pistachios & almonds. Keep aside
  4. Take a big mixing bowl, add whipping cream and beat with a big whisk until it gets a stiff peak (image below). You can also do the same with an electric beater
  5. Add condensed milk, half quantity of crushed pistachios & almonds, cardamom powder and saffron milk. Mix gently
  6. Transfer it to a freezer safe container and top it with the remaining quantity of crushed pistachios & almonds. Freeze for 8 hours or overnight. Once frozen, scoop it and garnish with some crushed nuts while serving. Your Kesar Pista Ice Cream is ready.


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