Kesar Pista Ice Cream (Eggless)

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.

This homemade ice cream is classic and I believe it's fit for the Gods.

Kesar Pista, the 'King of the Flavours' in Indian desserts.

Truly delicious, taste buds-teasing, rich yet very light and has beautiful and aromatic flavours of saffron and pistachio in it.  After all, it's frozen ambrosia!

One the things my Mum most missed after settling in the UK, was Kesar Pista ice cream, There are hundreds of flavoured ice creams available here, now many have become her favourite too, but none of them compares to Kesar Pista Ice cream.

It is available easily, but taste no way near to the true Indian flavour.

I couldn't understand why my Mum was making such a fuss, particularly over this flavour until I ate it in India when we visited back in 2012. I was HOOKED.

In many parts of the world, summers are at peak, and nothing beats the heat especially for kids than doses of ice cream. Homemade ice creams prove it's freshness and shows what kind of efforts you are putting.

All of my homemade ice creams, including Dulce de leche, Cookies n Cream are pure vegetarian, without eggs or even custard or corn powder.

I make ice cream with minimum good quality ingredients and small fresh batches every time with a very easy method.

How to make Ice Cream without Ice Cream maker

To make the no-churn ice cream you may need different ingredients.

1. Dissolve a big pinch of saffron in a one tbsp of warm milk.

2. Take a frozen bowl and add 2 cups chilled double cream, whip up the cream with an electric whisker until stiffness peaks.

3. Add 1 cup sweetened condensed milk and keep whipping for another 2-3 minutes.

4. Add saffron milk and cut pistachio and mix well with a spatula.

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

6. Serve and enjoy.

kesar pista ice cream, eggless ice cream, homemade ice cream
Yield: 4-6 SERVINGS



Saffron and Pistachio flavoured Ice Cream, on every bite, feels like heaven is on Earth!
prep time: 15 Mcook time: 2 hourtotal time: 2 H & 15 M


  • 2 cup double cream chilled
  • 1 cup whole milk Chilled
  • 2/3 cup regular granulated sugar
  • Generous pinch of saffron
  • 3-4 tbsp. pistachio finely chopped
  • 2 tbsp. saffron and pistachio to garnish
  • small pinch cardamom powder



  1. Freeze the freezer ice cream bowl as per manufacturer's instruction.
  2. Combine milk, sugar and saffron in one bowl and whisk until sugar dissolves.
  3. Then add the double cream and gently mix everything.
  4. Place freezer bowl into ice cream machine and add cardamom powder and Pistachios into liquid.
  5. Turn the machine on and transfer liquid into the ice cream maker and follow according to the manufacturer's instructions.
  6. My ice cream maker produces soft finish, so for a firmer texture, I freeze the ice cream mixture into an airtight container, garnish the ice cream with the saffron threads and pistachio nuts and freeze for at least an hour.
  7. Ice cream is ready without any crystals.
  8. Enjoy!


1 cup =240mls
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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  1. Hi Jagruti,
    Your recipe bring back all my childhood memories. Used to enjoy at Satyavijay Icecream, local ice cream store in Rajkot. Thanks for sharing wonderful recipe. I can't resist my self to give it try. Just quick question double cream is same as heavy whipping cream? Or is it something different?

    1. Hi SRK, lol for a second I thought Shah Rukh Khan has left the comment :) Thank you for visiting JCO. Glad to know that you also like this flavour too.

      Yes, double cream as same as heavy whipping cream.
      All the best !

  2. Hi,what percentage of fat content are best for ice cream

    1. We have used 48% fat content cream for this ice cream recipe.


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