Kaju Rose Ice Cream Recipe | No Cream, No Egg Cashew Ice Cream Recipe ~ The Terrace Kitchen

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a pan and add 3 tablespoons all-purpose flour at medium flame and roast it for a minute or two until the raw smell is gone.

Add 500 ml milk to the pan and bring it to a boil.

Meanwhile, take a little more milk and mix it with the roasted flour to make a paste, then keep it aside.

Once the milk starts boiling, add 6 tablespoons of cashew nuts and 6 tablespoons of sugar.

Cook this milk mixture until it starts boiling again, then add the prepared paste and stir continuously while keeping the flame between medium to high.

Continue cooking the mixture until it thickens, then switch off the flame and let it cool completely.

Once cooled, transfer the mixture to a mixer grinder jar and blend until the cashews and everything are well combined.

Add a few drops of rose essence or edible rose water and churn again for a few seconds until mixed.

Transfer the mixture to an airtight container and freeze for 5 to 6 hours.

After freezing, churn the ice cream for 1 to 2 minutes to improve texture, then transfer back to the airtight container and freeze until completely set, about 6 to 7 hours.

To serve, you can place the ice cream in warm water for a few seconds to make scooping easier.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens