Kesar pista icecream | Kesar pista ice cream | How to make kesar pista ice cream at home

Kesar pista icecream is one of the most beloved and desired ice cream recipes in India during summer. Nothing can be a better treat to your close ones than this easy to make kesar pista ice cream recipe during these sunny days. Its soft, creamy, nutty, flavoured, luscious and perfect to quench the heat. This is a no cook homemade kesar pista ice cream prepared with only five basic ingredients, without using ice cream maker and it gets ready to go inside the freezer in just 15 minutes. Isn’t it great?

About the recipe
Tips and Suggestions
Frequently Asked Questions
How to make Kesar pista icecream (step wise photos)
Recipe Card

Kesar pista ice cream is one of the most popular and beloved Indian flavoured ice cream recipes which has the amazing flavour of saffron with delicious byte of pistachios. It is one of the most desired ice cream recipes during summer days in India. Other than being regularly served in restaurants, cafés and ice cream parlours, kesar pista icecream is frequently served in occasions like birthday parties and marriage ceremonies during the festive season. In this preparation, saffron milk is added to the whipped cream with condensed milk and lot of pistachios. Then the content is frozen till it gets set.

Kesar pista icecream always makes me feel nostalgic and drags me towards the amazing memories of my childhood days. I prepare this decadent kesar pista ice cream recipe at least once every year without any second thought because it’s our family favourite. This homemade kesar pista icecream tastes way better than the market bought ones and is healthy too because artificial food colour, essence or preservatives are not added to it. The best part of the ice cream recipe is that it is a no churn ice cream recipe and is also not a custard-based ice cream.

Yes, that’s true. Many people think ice cream cannot get prepared without an ice cream maker and so they never attempt to prepare ice cream recipes at home. Ice cream maker is not a frequently used equipment in the kitchen. So, most of the people do not have ice cream maker at home. This kesar pista icecream could be a perfect example for those who have never imagined an ice cream without ice cream maker.

Secondly, because it is a no cook ice cream recipe, so you don’t need to stand in front of the gas during this summer to prepare the custard. Custard based ice cream are very delicate and must be handled with lot of attention. Either you need to transfer the custard into the ice cream maker and prepare it as per the instructions provided or you need to beat the custard with hand mixer every hour after removing from freezer until it freezes completely. According to me, a no cook ice cream recipe is much easier than a classic custard-based ice cream and is a perfect recipe for the novice.

This kesar pista ice cream recipe is quite easy and fun to prepare. In fact, grown up kids can participate to prepare this divine under an adult’s supervision. It is an easy ice cream recipe which is prepared with five simple ingredients and gets ready within 15 minutes. It just requires enough time to get set into the freezer. After that, you can have it anytime and anywhere. All the ingredients required to prepare the kesar pista ice cream at home are easily available in any supermarket.

Saffron aka kesar: It adds flavour and beautiful colour to the ice cream recipe.

Pistachio aka pista: Another important component of this ice cream recipe which induces nice flavour, taste and bite to it.

Milk: It is used to soak the saffron to release flavour and colour.

Double cream: It provides body to the ice cream to make it fluffy and creamy.

Condensed milk: It provides richness and sweetness to the kesar pista ice cream.

Kesar pista ice cream recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below in details to make the recipe easier for you on first attempt. But before directly jumping into the recipe, let me share few interesting facts about the recipe.

• Always use water droplets free utensils (I mean completely dry utensils) to prepare ice cream.
• Always use chilled cream for any ice cream recipe.
• If you stay in a hot place, then refrigerate the bowl where you are going to whip the cream.
• Beat the cream until stiff peaks occur. Don’t over beat the cream or else it will become grainy in texture.
• Mix the kesar milk, chopped nuts and condensed milk mixture with the whipped cream either with a hand mixer in lowest speed or with a spatula delicately without deflating the cream.
• Always freeze the ice cream in an airtight container. You can use small ice cream paper cups with lid too for easy serving.
• You can add topping of your own choice on the top of the ice cream during the time of serving like chopped nuts, saffron streaks etc.

Many people are not familiar with the term no churn. Simply no churn means no ice cream maker. In short, the ice cream which is prepared without using ice cream maker or ice cream machine is a no churn ice cream.

A custard-based ice cream is a cooked ice cream recipe where you need to prepare a thin and uniform custard using milk, cream, sugar and either corn-starch or egg yolk. Many people use custard powder too instead of egg yolk or corn starch. This process is little bit complex than a no cook ice cream. Many factors like temperature of cooking, thickness of custard, duration of cooking etc. needs to be taken care of precisely to prepare the custard-based ice cream.

We don’t require too fancy equipment to prepare this no cook ice cream recipe. You just need a hand mixer to whip the cream. No ice cream machine is required for the recipe.

After getting set, the kesar pista icecream can be stored in the freezer for 1-2 months in an airtight container. In case you want to re-store any leftover portions, remember to close the container properly before putting back to the freezer.

To prepare the kesar pista icecream, first take a microwavable bowl and add milk into it. Microwave it till the milk gets hot but no need to boil it. Add 1 teaspoon or a generous pinch of saffron into the milk and give a mix. Cover the bowl and keep it aside for at least 20 minutes to release the flavour and colour of saffron into the milk.

On the other hand, pour the chilled condensed milk into a bowl. Then add the saffron milk into it and give a nice mix. Keep the mixture into the refrigerator.

Now take a jar of a grinder and add pistachios into it. Close the lid and pulse it once or twice and grind it coarsely and keep it aside. Small chunks of pistachios give nice byte to the ice cream. So, I did not grind it completely.

Take a large mixing bowl and pour the chilled whipping cream into it. It is important to take a large bowl for beating the cream because it increases to double its volume after beating.

Start whipping the cream in low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream becomes heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t over beat the cream or else the texture of the cream may become little bit grainy.

Add condensed milk-saffron mixture into the whipped cream. Then mix it evenly with a hand mixer in lowest speed. Be delicate at this stage and don’t overmix it.

Add the coarsely ground pistachios into the mixture. Then with the help of a rubber spatula, mix it together carefully without deflating the cream.

After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of spoon or spatula and close the lid tightly. Then transfer the tub into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours refrigeration is enough.

Many ice cream recipes have already been shared in my previous posts. You may like few of them.

Vanilla ice cream
Nolen gurer ice cream
Mango ice cream recipe

..And Many more…

1 cup = 250 ml

• 600ml double Cream, chilled
• 1 can or 397gm condensed Milk, chilled
• 1/3 cup Pistachios (Pista), crushed or coarsely ground
• 1 teaspoon or a big pinch of Saffron (Kesar)
• 3 tablespoon hot Milk, to soak the saffron

1. First take a microwavable bowl and add 3 tablespoons milk into it. Microwave it till the milk gets hot but no need to boil it.
2. Add 1 teaspoon or a generous pinch of saffron into the milk and give a mix. Cover the bowl and keep it aside for at least 20 minutes to release the flavour and colour of saffron into the milk.
3. Pour a can of chilled condensed milk into a bowl. Then add the saffron milk (Step 2) into it and give a nice mix. Keep the mixture into the refrigerator.
4. Now take a jar of a grinder and add pistachios into it. Close the lid and pulse it once or twice and grind it coarsely and keep it aside.
5. Take a large mixing bowl and pour 600ml chilled whipping cream into it.
   Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
6. Start whipping the cream in low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream become heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t over beat the cream or else the texture of the cream may become little bit grainy.
7. Add condensed milk saffron mixture (Step 3) into the bowl and mix it evenly with a hand mixer in lowest speed. Mix it delicately at this stage and don’t overmix it.
8. Add the coarsely ground pistachios (Step 4) into the mixture. Then mix it with the help of a rubber spatula carefully without deflating the cream.
9. After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of spoon or spatula and close the lid tightly.
10. Then transfer the tub into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours refrigeration is enough.

Scoop out the kesar pista icecream into a bowl or in waffle cones. Top it with some chopped pistachio. Serve immediately and enjoy the decadent dessert with your family and friends.

Kesar pista icecream | Kesar pista ice cream | How to make kesar pista ice cream at home

Serves: 12 Prep Time: 7 Hours and 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 4.5/5

( 2 voted )

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Ingredients

1 cup = 250 ml

• 600ml double Cream, chilled
• 1 can or 397gm condensed Milk, chilled
• 1/3 cup Pistachios (Pista), crushed or coarsely ground
• 1 teaspoon or a big pinch of Saffron (Kesar)
• 3 tablespoon hot Milk, to soak the saffron

Instructions

1. First take a microwavable bowl and add 3 tablespoons milk into it. Microwave it till the milk gets hot but no need to boil it.
2. Add 1 teaspoon or a generous pinch of saffron into the milk and give a mix. Cover the bowl and keep it aside for at least 20 minutes to release the flavour and colour of saffron into the milk.
3. Pour a can of chilled condensed milk into a bowl. Then add the saffron milk (Step 2) into it and give a nice mix. Keep the mixture into the refrigerator.
4. Now take a jar of a grinder and add pistachios into it. Close the lid and pulse it once or twice and grind it coarsely and keep it aside.
5. Take a large mixing bowl and pour 600ml chilled whipping cream into it.

Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.

6. Start whipping the cream in low speed initially with a hand mixer. Then increase the speed to medium and whip the cream until the cream become heavy and stiff peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Don’t over beat the cream or else the texture of the cream may become little bit grainy.
7. Add condensed milk saffron mixture (Step 3) into the bowl and mix it evenly with a hand mixer in lowest speed. Mix it delicately at this stage and don’t overmix it.
8. Add the coarsely ground pistachios (Step 4) into the mixture. Then mix it with the help of a rubber spatula carefully without deflating the cream.
9. After this, pour the mixture into a dry and clean airtight container. Level the top evenly with the back of spoon or spatula and close the lid tightly.
10. Then transfer the tub into the freezer for at least 7-8 hours. If you like soft scoop, then 4 hours refrigeration is enough.