Simple no-churn ice cream flavored with milk powder, cashews and raisins! This Kaju Kishmish Ice Cream is a unique ice cream flavor to enjoy this summer!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 8
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 2 cup + 1/4 cup heavy cream (16 oz + 2 oz, divided)
  • 1/3 cup + 1 tablespoon milk powder (43 grams)
  • 1/2 cup cashews (70 grams, raw, unsalted, roughly chopped)
  • 1/2 cup golden raisins (70 grams)
  • 14 oz can condensed milk (or add only 3/4 of the can to reduce sweetness)
  • 3/4 teaspoon vanilla extract

Method

  1. To a small pan on medium heat, add 1/4 cup (2 oz) heavy cream. Add milk powder to it.
  2. Mix until both are well combined and cook for 1 to 2 minutes.
  3. Then add the cashews and raisins and cook for around 2 to 3 minutes on medium heat. The milk powder and cream mixture solidifies (becomes like mawa/khoya). Remove pan from heat and let it cool down a bit.
  4. Meanwhile, beat the remaining 2 cups (16 oz) heavy cream using the wire whisk attachment of your stand mixer (or use your hand mixer), until it forms peaks. Remember to not over-beat else it will separate. Set it aside. It's a good idea to chill the bowl and the whisk attachment for 20 minutes before you beat the cream in it. The cream should also be cold.
  5. Add condensed milk to a large bowl and then add vanilla extract to it and mix.
  6. Start adding the whipped cream into the condensed milk. Take a small amount of the whipped cream and start mixing by moving the spatula in one direction. Fold the whipped cream in parts and fold slowly until all of the whipped cream is combined.
  7. Then, add the prepare mawa-cashew-raisins mixture. Mix until it's all combined with the base.
  8. Transfer ice cream to an ice cream container (or any freezer safe container) and freeze overnight. To serve, take out the ice cream from the freezer and let it remain at room temperature for 10 minutes. Then scoop and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.