Kesar Pista Ice Cream is a popular eggless vanilla ice cream that is flavoured with expensive spice saffron and pistachio nuts. This recipe is prepared using an ice cream maker but I've included a no-churn version too.

Three scoops of kesar pista ice cream in a cup.

Kesar pista ice cream is an Indian classic and tastes heavenly! It really is no wonder that "Kesar Pista" is known as the "King of flavours" in Indian desserts like these kesar pista coconut ladoo.

This ice cream has a creamy, silky texture that's rich yet wonderfully airy. Each mouthful is luxurious thanks to the fragrant saffron and crunch of the pistachio.

I prefer to make homemade ice cream with minimum good quality ingredients and in small batches for maximum flavour.

All of my ice creams including Turkish Delight Ice Cream, Mango Kulfi, Dulce de leche, Cookies n Cream are made without eggs, without custard or corn flour.

Ingredients

Eggless Kesar Pista Ice Cream served in a waffle cone.

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

double cream - in the UK, double cream has a fat percentage of 50%
whole milk
sugar - either white granulated or caster sugar.
saffron
pistachio - unsalted
cardamom powder

Storage

Kesar pista ice cream can be stored in the freezer for a maximum of 1 month. However, I recommend only storing for 2-3 days for maximum freshness and the best flavour of the ice cream.

No Churn Method

Note: to make the no-churn ice cream you need different ingredients.

1. Dissolve a big pinch of saffron in one tablespoon of warm milk and set aside to cool.

2. Take a chilled bowl and add 2 cups of chilled double cream. Whip the cream until you achieve stiff peaks.

3. Add 1 cup sweetened condensed milk and whipping for another 2 minute.

4. Add the saffron infused milk, chopped pistachio and cardamom powder and mix well with a spatula.

5. Transfer the ice cream into an airtight container and sprinkle some extra saffron and pistachio nuts. Cover it with the lid and place it in the freezer for 6-7 hours or until firm.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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