Kaju Kishmish Ice Cream (No Churn Cashew Ice Cream)

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5 from 2 votes

Kaju Kishmish Ice Cream (No Churn Cashew Ice Cream)

No Churn,eggless homemade indian ice cream made with cashews, raisins & flavored with green cardamom. Easy & Creamy!

Prep Time15

Cook Time10

Course: Dessert

Cuisine: Indian

Servings:

Calories: 465kcal

Author: Tanvi Srivastava

Ingredients

For The Cashew Paste

⅓ cup raw cashews
½ cup heavy cream

For The Ice Cream Base

½ cup golden raisins
2-3 green cardamom
1.25 Cup Heavy Cream very cold
⅓ cup milk powder full fat
14 oz condensed milk sweetened
½ cup cashews roasted,unsalted, chopped

Instructions

In a small pot set 1.5 cup water to boil. Once the water is boiling, take out ½ cup water and place in a small bowl. Add raisins to hot water and let soak. Soak for 5-8 minutes and then drain. Squeeze the raisins a little (but not too much).
To the rest of the boiling water, add the raw cashews and let boil for 6 to 8 minutes until soft.
While the cashews are boiling, break open the green cardamom and add the seeds to a mortar pestle. Grind to a fine powder. Keep aside.
Once the cashews have boiled, drain and discard the water. Place the cashews in a small blender jar. Add the ⅓ cup heavy cream and blend to a coarse paste. If needed you can add extra splash of cream.
Note :- Dont use water or milk for grinding the cashews.
To a large bowl, add the chilled heavy cream and using a hand mixer, beat until it forms peaks.(takes about 6 minutes). Dont over beat else the cream will separate.
Note :- You can use stand mixer to beat the heavy cream.
Tip:- Chiling the bowl also quickens the whipping process and aids in better texture.
In another bowl add condensed milk, cashew paste that we made, milk powder and green cardamom powder. Using a spatula mix well.
Next, fold in the whipped cream in 3 parts into the condensed milk. The condensed milk mix is quite thickish and if you dump the entire whipped cream at once, it will deflate while mixing. So better to do in parts. You want to mix thoroughly taking care that the cream dosent deflate.
Next, fold in the chopped roasted cashews and raisins.
Chill the ice cream very well mixture for 3-4 hours in the fridge. After chilling, taste once and adjust the sweetness and cardamom if needed.
Transfer the chilled ice cream mixture to a freezer safe container Top with some more cashews and raisins if you wish.
Cover nicely with a lid or plastic cling film. Let freeze for 10-12 hours. Scoop & Enjoy!

Notes

Notes :-

Nutrition facts in this recipe is an estimation only.
You can use dried blueberries or cranberries if you don't like raisins.

Tips To Make Creamy No churn Ice Cream

Make sure that you add high fat ingredients. The lesser the moisture content in the ingredients, the less the chances of ice formation in the ice cream. That's why we are using heavy cream versus milk, condensed milk versus sugar.
Chill Your Ice cream base. Chilling helps the ingredients "mingle" together. You will have better texture(more creaminess) and better flavor. Also, at the end of chilling time period, do taste the batter once and adjust the sweetness or cardamom if needed.
Once you set the ice cream in the freezer for the first couple hours, stir every 30 minutes or so. We are basically wanting to break any crystallization happening in the ice cream base. Stirring often during the initial stages will not let the crystallization propagate in the entire batch.
Cover the container very well. If you are using a lidded container, that's the best. Add a layer of cling film between the lid and container. If you dont have a lidded container,cover with a layer of cling film followed with second layer of aluminum foil. This ensures that there is no ice formation on the top.
No churn Ice cream takes long to freeze (thanks to high fat ingredients). Keep your patience.

Nutrition